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Vacuum FD technology refers to the technique by which icy water in frozen food is directly changed to a vapor state without melting to water. As the FD food is dehydrated at very low temperature, few nutrition constituents and flavoring matters in the food is lost, and the original nutritional flavor is retained to a maximum. Quick water recovery from several seconds to minutes results in substantial or full similarity to the fresh food in color, flavor, taste and appearance. Thorough dehydration and light weight are especially suitable for long-distance transportation and field operation. It boasts a long storage period and can be kept at room temperature for three, five, even up to ten years.
