Advantages of Freeze-Dried Fruit

1. Freeze-drying is performed at low temperatures, making it particularly suitable for many heat-sensitive substances, such as those that may lose their biological activity.
2. When drying at low temperatures, the loss of some volatile components in the substance is minimal, preserving the original nutrients.
3. During the freeze-drying process, microbial growth and enzyme activity are prevented, allowing the product to maintain its original shape.
4. Because the product is dried in a frozen state, its volume remains virtually unchanged, preserving its original structure and preventing condensation.
5. The dried product is porous and spongy, dissolving quickly and completely in water, almost immediately returning to its original shape.
6. Because drying is performed under vacuum, oxygen is minimal, preserving easily oxidized substances.
7. Drying removes over 95-99% of the water, allowing the dried product to be stored for a long time without deterioration.