Which has fewer calories: dried fruit or fresh fruit?
Dried fruits are made by first pre-processing fresh fruits—such as washing and slicing them—and then removing most of their moisture through methods including natural air-drying, sun-drying, low-temperature freeze-drying, or deep-frying to remove water. Different processing techniques can significantly affect the calorie content of dried fruits:
Release time:2024-02-02
A national standard for dried fruits and vegetables will be introduced.
With continuous innovation in production and processing technologies, dried fruit and vegetable products are no longer limited to natural air-drying and hot-air drying; low-temperature freeze-drying and microwave drying have also become popular methods chosen by manufacturers. Under different processing techniques, the quality specifications for dried fruit and vegetable products vary accordingly.
Release time:2024-02-02
