Freeze-dried Vegetable Vacuum Freeze Dryer

What is the difference between freeze-dried vegetables, dehydrated vegetables, frozen vegetables, and frozen vegetables?

Freeze-dried vegetables: After quick-freezing fresh vegetables, meat, and aquatic products, the moisture of the materials is sublimated from solid ice into a gas by a freeze dryer under vacuum conditions to dehydrate the materials. The freeze-dried vegetables do not need to be refrigerated. It can be preserved for a long time at room temperature, and it is like fresh food when it is added. It is beneficial to supermarket management and family preservation. It is the most high-grade green food in developed countries.

Dehydrated vegetables: A dried vegetable made by artificially heating off most of the water in vegetables. When eating, it is not only delicious, fresh, but also maintains the original nutritional value. In addition, it is much smaller than fresh vegetables, light in weight, will be restored when it enters the water, and convenient for transportation and consumption.

Quick-frozen vegetables: different from frozen vegetables. The juice of quick-frozen vegetables contains a large amount of water (generally 65% to 97%), and also contains soluble substances such as inorganic salts, organic acids, sugars, and bone glue.

When the vegetables are slowly frozen, the cell liquid is dehydrated, and the water forms large ice crystals, which seriously destroys the cell wall; after thawing, the juice is lost, the meat is spongy, the brittleness is weakened, and the quantity and quality are greatly lost.

In the case of quick-frozen vegetables, due to the short dehydration time of vegetable cells, the water can rapidly pass through the maximum frozen crystallization zone at a low degree of zero to -5. The intracellular and intercellular spaces simultaneously form fine ice crystals that do not damage the cell wall. After thawing, the vegetables have good reducibility and basically maintain the original color, aroma, taste, shape and nutrients.

Frozen vegetables: A low-temperature storage method in which the water in fruits and vegetables is turned into a solid ice crystal structure, which is called freezing. The general storage temperature of frozen fruits and vegetables should be below minus 18 °C, which can keep fruits and vegetables fresh for months or years.