Classification of the Dried Fruit and Candied Fruit Industry, Economic Environment, and Industrial Chain
Dried fruits and candied fruits are major categories of snack foods, each composed of dried fruits and candied fruits respectively. Both are primarily made from fruits, though their production processes and textures differ. Dried fruits are dehydrated and dried fruit products, such as raisins and dried apples. During their production, no sugar or other additives are typically added, resulting in a relatively mild flavor profile.
Release time:2024-02-03
Fruit chips, freeze-dried fruit, and floral-fruit teas—let’s talk about the nutritional value of these internet-famous snacks.
Dried fruit products are obtained by removing most of the moisture contained in fresh fruits through drying processes. Traditional drying methods are divided into natural drying and artificial drying. The temperature conditions generally fall into either ambient temperature or heated environments.
Release time:2024-02-03
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
