LONGAN LOGIZELECE VS HOT Air Secy

Longan, also known as longan, is a fruit with both medicinal and fruit functions. The traditional dried longan uses two methods: air-drying and drying. With the development of food freeze dryers, freeze-dried longan meat can also be prepared at low temperatures. Freeze dryer manufacturers come to discuss with you the difference between freeze-dried longan meat and hot air secagem .

A secagem ao ar é secar a fruta ou polpa integrais frescas em condições naturais, dependendo da luz solar e da ventilação natural para evaporar e secar a fruta seca e a polpa seca ., o tempo de secagem é superior a 3 semanas . é propenso a deteriorar e o alvo nos dias de chuva.

High-temperature drying is to directly or firstly scald the fresh whole fruit with boiling water, then place the pulp in an oven (room) to heat (fire or electricity), or heat it with far-infrared rays or microwave until it is dehydrated to form dried fruit and dried pulp. Such high-temperature drying has a large loss of nutrients, and the color of the obtained product is dark and preto . A polpa longan seca obtida por esses dois métodos tradicionais não apenas perde nutrientes graves, mas também perde a cor, o sabor, o aroma e a forma de sua fruta fresca original .

With the continuous development of freeze-drying technology, the fresh longan meat is frozen at low temperature through a food freeze dryer, and then the moisture in the longan meat is directly sublimated from solid ice to water vapor under vacuum conditions, so that the longan is dehydrated and dried, making the longan meat dehydrated and dried. The obtained freeze-dried longan can maintain the original color and luster of A carne Longan fresca e mantenha o sabor, os nutrientes e a aparência basicamente inalterados .