Dehydration at a low temperature enables frozen-dried fruits to retain its original nutritional content. It also minimizes the loss of nutrients and flavors. In this form, they're lightweight & easy to carry.

1, frozen-drying is carried out at a low temperature and thus suitable for heat-sensitive substances.

2, Drying at a low-temperature enables it to maintain the original nutrients.

3, In the frozen-drying process, the role of microbial growth and enzyme cannot be carried out.

4, Since it is dried in a frozen state, the volume is unchanged, the original structure is maintained, and condensation does not occur.

5, After drying the material will be loose and porous. This sponge-like shape can be dissolved and restored to its original shape after water is added.

6, Since the drying is performed under vacuum, easily oxidizable substances are protected.

7, As it reduces almost 95-99% of water content, the products can be kept long-term without preservation & deterioration.