Low-temperature vacuum pressure difference flash puffing (VPT), through the company's patented flash puffing technology, the fruit cells and tissues are expanded to achieve the purpose of puffing, and finally through vacuum low-temperature drying, the water content inside the fruits and vegetables is less than 5%, forming a complete fruit and vegetable crisp. This equipment can maintain the nutritional components of fruits and vegetables, dehydrate thoroughly, have a crisp taste, full shape, full original flavor, and puff evenly.
Equipment features
The variable temperature pressure difference puffing technology (VPT) for fruits and vegetables has attracted the attention of many countries and regions including Japan, the United States, Singapore, and China. In the international market, flash puffed fruit and vegetable snacks have become popular specialty foods with their delicious taste, crisp taste, bright color, rich nutrition, suitable for people with different tastes, easy to store and convenient to carry. In addition, flash puffing equipment has the characteristics of wide applicability, low price, less production waste, compliance with environmental protection requirements, simple operation and easy control.
Application market
1. It can produce new fruit and vegetable nutritional powder, retaining and concentrating various nutrients of fresh fruits, such as vitamins, cellulose, minerals, etc. The product has the characteristics of low calories, low fat and rich nutrition.
2. Because the puffed product has instant solubility and rehydration, it can be used as a seasoning for other convenience foods.
3. After ultra-fine grinding, the puffed fruit and vegetable raw materials can be used as nutritional powder and added to other food raw materials to produce richer food for infants, the elderly or patients.
2026
