Characteristics of freeze-dried food

Freeze drying has the following advantages:
one. Freeze-drying at low temperatures, no degradation or loss of proteins such as proteins, microorganisms and the like
two. At low temperatures, some of the volatile components in the material are very small.
three. In the freeze-drying process, the growth of microorganisms and the role of enzymes can not be carried out, so to maintain the original
To the character of the equipment.
four. After dissolving water quickly and completely, almost immediately restore the original traits.
Fives. Since the drying is carried out under vacuum, there is little oxygen, so some of the easily oxidizable substances are protected