Сублимированные vs Вяленые vs Сушеные фрукты
Сравнивайте технологии обработки, клеточную структуру и экономические параметры для вьетнамских фруктов.
Запросить сравнение технологийFreeze-Drying (FD / Lyophilization)
Moisture Content: 1.0% – 3.0%
Texture: Crisp, airy, porous, rehydrates rapidly
Nutrient Retention: 95% – 98% (Preserves heat-sensitive vitamins & color)
🍓 Target Uses: Cereal inclusions, premium snacking, powdering, confectionery decor
Soft-Drying (Low-Temp Osmotic / Dehydration)
Moisture Content: 14.0% – 18.0%
Texture: Chewy, pliable, preserves natural fruit fiber
Nutrient Retention: 75% – 85%
🍓 Target Uses: Retail snack packs, trail mix, bakery inclusions
Hot-Air Drying (AD / Dehydration)
Moisture Content: 8.0% – 12.0%
Texture: Firm, dense, leathery
Nutrient Retention: 60% – 70%
🍓 Target Uses: Industrial food processing, low-cost bulk ingredients, tea blends
