Being processed by the vacuum freeze drying, the physical, chemical and biological states of the material are basically unchanged. The volatile and nutritious contents in the material, which are easy to be denatured in a warm condition, will be lost a little. When the material is freezing dried, it will be formed into a porous one and its volume be basically the same to that before drying. Therefore, the processed material can be recovered quickly if being watered agfgain, because of its large contacting area and it can be stored for a long period in a sealed vessel.
a) Dry vegetables like Radish, lettuce, pumpkin, carrots, spinach, cassava etc.
b) Dry fruits like Apple, lemon, mango slices, dried longan, dried litchi etc.
c) Dry meat: fish, Sausage, jery beef, duck, ham ect.
d) Others it can dry noodle, wooden, stick incense, herbs, flowers ect.
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