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

      Freeze-dried fruit is not uncommon now, the price is also reasonable, the general consumer can accept.

      It tastes crunchy and has the fruit flavor of the fruit itself.

Easy to store and eat. Although all dozen can lose weight when edible but I still feel too sweet.

Do not know nutrition to compare with common fresh fruit just how? What’s the difference?

      Actually, no matter what freeze-dried fruit, as long as there is a process except water, no matter what the way of drying, certainly cannot avoid the loss of some water-soluble nutrients, so compared with fresh fruit, the nutritional value of freeze-dried products must be slightly lower. The key question is, is this a big difference?

    To understand the difference, you need to know what lyophilization is. The principle of freeze-drying is freeze drying, it is easy to understand, fresh fruits and vegetables into the first 40 ° C below zero in the freeze dryer for frozen, such as fruits and vegetables after freezing, for drying oven, vacuum slightly increased temperature after vacuum forming, so you can make the fruit and vegetable directly sublimation of ice into water vapor from fruits and vegetables, and leave the “skeleton” remains unchanged and porous volume, by lyophilization can removal water can reach above 95%.

     It can be seen that the whole process of freeze drying is conducted under low temperature, low pressure and oxygen isolation conditions, which is simply too friendly for nutrients. It is completely possible to turn the traditional methods of hot drying, air drying and so on into slag in seconds. However, it is almost impossible to maintain the nutritional value of fresh fruits and vegetables completely as long as there is a processing process. The diagram below is a typical example.

 

Image: Qinqin Chen et al. Effect of hybrid drying methods on the physicochemical, nutritional and antioxidant properties of dried black mulberry [J]. Journal of LWT – Food Science andTechnology, 2017 (80) : 178-184.

      In the figure, “Fresh” refers to black mulberry, “freeze” refers to freeze-dried, “f-epd” refers to frozen and puffing dried, and “ha-epd” refers to “hot air and implopuffing dried”. HAD (hot airdrying) means dried by a hot wind.

      The effect of several drying methods on anthocyanin in purple mulberry fruit is different. Obviously, the difference between the anthocyanin content of freeze-dried mulberry fruit and fresh fruit is the smallest, but it cannot be exactly the same. The biggest loss is that after hot air drying, the anthocyanin content of mulberry fruit has been reduced to less than five percent of the original.

     Overall, freeze-dried fruits and vegetables in the preservation of nutrition is still a great advantage, but still and fresh fruits and vegetables some gap, the gap is how much, it is hard to say. Even so, freeze-drying is much better than other methods of drying. Remember, eat fresh when you can, freeze dry when you can’t, and freeze dry when you can’t.