Freeze drying technology can remove a large amount of water from food in a short period of time, thereby inhibiting the growth and reproduction of microorganisms, greatly extending the shelf life of food. Due to the low temperature of food during freeze-drying, there is less loss of nutrients, which can effectively maintain the original color, aroma, taste, and nutritional value of the food. Food that has undergone freeze-drying treatment greatly reduces its moisture content, reducing its weight and volume, making it easier to transport and store. Freeze dried foods have good rehydration properties and can quickly recover to their pre drying state, making them convenient for consumption.

When using a food dryer, it is important to pay attention to some operating points. Firstly, it is necessary to select appropriate temperature and time, and set the drying time and temperature according to the type and degree of processing of the food. Secondly, it is important to keep the dryer clean, as a large amount of dust is generated during use. If not cleaned in a timely manner, this dust may affect the quality and taste of the food. Finally, pay attention to the freshness of the food and choose fresh food for drying, which can ensure a better taste of the dried food.