Una variedad de caramelos liofilizados, incluidos caramelos arcoíris liofilizados, malvaviscos liofilizados, gomitas liofilizadas, etc.

freeze-dried

Freeze-drying is the sublimation of water, drying is the evaporation of water. The former is that the water in the food goes directly from solid to gas, so the drying process maximizes the physical structure of the food, while the latter changes the water from liquid to gas.

So far the best way is to vacuum freeze drying. Because in the condition of low temperature low pressure, ingredients the physical structure of the basic is not affected. Will not happen because the humidity of inside and outside the cell wall exist gradient infiltration surface pores or internal water loss leads to dry, and under low pressure vacuum sublimation point rise, so the drying efficiency is higher.

Drying

Drying, also known as thermal drying, is a drying process completed by the mutual cooperation of heat carrier and wet carrier. Usually, hot air is used as the carrier of heat and wet at the same time, which is to heat air and let air heat food materials, and the water evaporated from food materials is taken away by air and out.

For thermal drying ingredients outside-in is the function of temperature, humidity by outside introversion (instead), and there’s a speed limit, is the ingredient in can bear the limit of the temperature, the maximum speed of internal diffusion of moisture to the appearance, speed will cause skin shrinkage, reduce the drying speed, slowly influence efficiency, at the same time, the temperature too high can cause internal moisture evaporation too fast, too late through capillary discharge and expand, lead to cell rupture, resulting in the loss of certain nutrients.

The cost of freeze-drying process is higher, so the price of freeze-dried food is generally higher, and drying products are relatively cheaper.