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One  Equipment Advantages
        Variable temperature and pressure differential puffing drying of fruits and vegetables is a new vegetable drying technology that has just emerged in recent years. It combines the advantages of hot air drying and vacuum drying, and overcomes the disadvantages of vacuum low-temperature frying and drying. The puffed fruit and vegetable chest film produced by variable temperature pressure differential puffing is the third product after fried fruit and vegetable chips and vacuum low-temperature fried fruit and vegetable chips. It has a delicious taste, crispy texture, rich nutrition, easy storage, and convenient portability, and has become a popular fruit and vegetable snack food nowadays.
        This product is made from fresh fruits and vegetables as raw materials, and undergoes pre-treatment processes such as cleaning, peeling, removing the core, cutting or not cutting, and pre drying. It is then processed using a variable temperature and pressure differential puffing equipment. The production process of the puffed chest film from low temperature dehydration to puffing is completely physical, without chemical changes or additives. Therefore, the puffed and crispy slices of the dried fruits and vegetables maintain the original color and flavor of the fruits and vegetables, with a delicate taste and a long-lasting aftertaste.

2. Equipment characteristics
Fresh fruits and vegetables are dehydrated at low temperature to a certain content and then puffed without adding any additives.
The production process is purely physical and does not use chemical methods.
The production process of this equipment does not cause environmental pollution, and it has the characteristics of low investment, small land occupation, and high return rate.
The puffed product retains the original color, shape, and flavor of fruits and vegetables, with a fragrant, sweet, crispy, and long-lasting taste.
The puffing process of 5 fruits and vegetables is carried out at low temperatures, without damaging the nutritional components of the fruits and vegetables.  
Puffed fruits and vegetables are easy to digest, absorb, nutritious, and long-term consumption will not cause weight gain.

Three  Equipment Process

The puffing unit utilizes the principle of phase change and gas hot pressing effect to rapidly heat up and vaporize the liquid inside the processed material, increase pressure and expand, and rely on the expansion of gas

Force drives the structural denaturation of high molecular weight substances in the organization, thereby causing it to

Becoming a fixed porous substance with network like structural characteristics

Puffed fruit and vegetable crisps.