Simple cooking methods will not preserve food in the long run
Lemon scoop, lemon jelly, lemon juice ... the simplest ways of processing will not preserve food in the long run. To use lemon add more useful, including the lemon cakes drying high-tech plastic. And the more special is that: The effect of lemon vinegar drying is different from the advantages of conventional processing. Especially for those with stomach or kidney stones who love passion fruit lemon will no longer have to give up the favorite food because of its limitations. It must be said that modern drying technology offers remarkable benefits.
Effect of lemon
Clay lintel has different advantages compared to conventional processing
Are vitamin C often destroyed when they are dried, dried?
The effect of lemon, dried fruit, plastic drying not only has a very special taste but also has many health benefits such as help clean blood and good for the digestive system. Compatible with heavy users. In carbohydrate-rich fruits, it helps prevent cardiovascular disease.
A 2005 study published in the journal Ameerican College of Nutrition found that antioxidants in grapes, lemons, jackfruit, and mango were twice as high as fresh fruits. However, vitamin C is often destroyed when they are dried, dried.
But fruit is a poor heat-resistant product. At 900C, Fructose begins to metabolize, molecules. If too high vegetables and fruits will burn, lose all nutrition.
Effect of lemon
Are vitamin C often destroyed when they are dried, dried
Startled with the effect of lime drying technology new plastic
The conventional drying methods such as sun drying help save fuel, but due to the weather conditions, drying time is not long enough. Especially they significantly reduce the amount of vitamins in the product.
The effect of lemon vinegar application of plastic drying medium good, quality is more effective than conventional drying. Plasticizing is the process of water treatment in the product by heat, the process must use the modern drying equipment.
In particular, external infrared drying technology uses infrared radiation, which supplies energy to the water element in vegetables by trimming the linking forces, leaving the product. This technology ensures the color, the natural flavor of the product, preserves the vitamins needed for the body.
Therefore, with the lemon jelly and plasticity to ensure the quality of nutrition to meet the practical needs, only to find the place where high technology only!
The effect of lemon vinegar application of plastic drying medium good, quality is more effective than conventional drying
AGRICULTURAL FOOD CO., LTD
Specialized in providing safe food, protection and health promotion
Head office: 116 Nguyen Hoang, An Phu Ward , District 02, Ho Chi Minh City
Email: cskh@nonglamfood.com
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