Dehydration and freezing process is to keep fresh food a long shift life.
As a dehydration process, both deep fat frying and vacuum frying is easy operation, especially, vacuum fried snacks without acryl amide contents becomes more popular now.
In addition, anyway, heat pump drying, which is carried out at a low and medium temperature, almost closes to a natural drying process, will keep the maximum retention of original flavor and nutrients without any additives. Also, power consumption is saving. It is an innovative process.
Quick freezing is different to the above. It is rapid freeze of food by exposure to a blast of air at a very low temperature. Very small crystals of ice are formed which do not rupture the cells of the food and so the structure is relatively undamaged. Quick freeze machines include tunnel quick freezer, fluidized quick-freezer and spiral quick freezer.
