dehydrated vegetables

" Dehydration techniques have come a long way in recent years in China. Old technology left as much as 30％ moisture in the dehydrated products. Nor did these poorly dehydrated foods store very well. With present technology of China, moisture levels have been reduced to 2％ or 3％. Gone are the pliable dehydrated foods. Now they break with a crisp ""snap"" when bent. With moisture levels reduced to 2％-3％, storage life has been increased to several years.　 Dehydrated vegetables and frozen-dried greens of vacuum as the convenient food which is with characteristics of nourishment maintains、Laying conveniently up, preponderance that else process means should not be drawled a parallel. Some statistics show that the quantity of exporting of Chinese dehydrated vegetables and quick-frozen is living to come out top all over the world, especially frozen-dried vegetables. Its international demands exceeds its supply, among them such countries as American、France、Japan has in increasing demand for quick-frozen, frozen-dried vegetables by 15％ per year. "