Fruit chips, freeze-dried fruit, and floral-fruit teas—let’s talk about the nutritional value of these internet-famous snacks.
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Dried fruit products are obtained by removing most of the moisture content from fresh fruits through drying processes. Traditional drying methods are divided into natural drying and artificial drying. The temperature conditions involved are either ambient temperature or heated conditions.
Natural drying leads to significant losses of nutritional components, particularly the oxidative degradation of vitamins, plant pigments, and bioactive compounds. Fruit and vegetable crisps made through artificial drying are a type of dried fruit product that boasts excellent texture. The processing techniques for these crisps are continually being refined to preserve the original, vital nutritional components of the fruits.
Fruit crisps products
Fruits are the primary source of vitamins, minerals, and dietary fiber for the human body. China ranks first in the world in terms of fruit production. However, our capacity for storage and processing is relatively weak—accounting for only about 10% of total production, whereas in developed countries this figure can reach 20% to 60%. Consequently, there is still room for improvement in our capabilities and levels of deep processing.
Fruit and vegetable crisps produced through processes such as vacuum frying and dehydration allow fruit and vegetable dehydration to take place at relatively low temperatures, ensuring that the food’s nutritional components are protected from high-temperature degradation. As a result, these products retain their color, flavor, shape, and texture remarkably well, while also offering a deliciously crispy and crunchy texture.
Vacuum Freeze-Drying Technology and Freeze-Dried Products
Vacuum freeze-drying is a drying technique in which the material to be dried is frozen into a solid state at low temperature (-50~10℃), and under vacuum conditions, the moisture within it sublimates directly from the solid phase to the gaseous phase without passing through the liquid phase, thereby achieving complete dehydration of the material.
In the vacuum freeze-drying process, since the environment is under vacuum, antioxidant compounds in the fruit are not destroyed. Moreover, the low temperature effectively preserves the original nutritional components of the material, and the material’s physical structure remains intact. In particular, the dried fruit and vegetable products obtained through this method exhibit excellent rehydration properties and retain the food’s original flavor.
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What factors influence the texture of dried fruit products?
The texture of dried fruit—such as softness/hardness, sweetness/sourness, crispness/tenderness, and chewiness—is the result of the combined effects of multiple factors. At its core, this texture is closely related to the characteristics of the raw ingredients, processing techniques, formulation adjustments, and storage conditions. Specifically, it can be broken down into the following six key dimensions, which will be analyzed in detail in conjunction with the specific characteristics of different dried fruit varieties:
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.
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.
