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What is the white frost on candied fruits?
Dried fruit is usually made by cutting fresh fruit into small pieces, adding sugar or honey, and then soaking and curing it for a certain period of time, followed by drying processes. During this process, due to the condensation of moisture and fruit juice, the surface of the dried fruit will present a white crystalline substance, which is known as the white frost on dried fruit.
2024-11-21
1. The phenomenon of white frost in the production process of dried fruits
Dried fruits are usually made by cutting fresh fruits into small pieces, adding sugar or honey, and then soaking and marinating for a certain period before drying them through various processes. During this process, due to the condensation of moisture and fruit juice, a white crystalline substance appears on the surface of the dried fruit, known as white frost.
2. The composition and impact of white frost
The white frost on dried fruits is mainly composed of condensed moisture and fruit juice. This phenomenon is normal during the production process and reflects that the dried fruits contain rich moisture and juice. However, if there is too much white frost, it may affect the quality and taste of the dried fruits. Excessive white frost can alter the texture and mouthfeel of the dried fruits, making them increasingly soft and prone to spoilage, while also potentially leading to poor shelf life issues.
3. How to effectively reduce the occurrence of white frost
To avoid excessive white frost on dried fruits, we should try to control the moisture content during production while appropriately managing marinating time and drying temperature to ensure the quality and taste of the dried fruits. Additionally, to maintain freshness and flavor, it is recommended to store them in a sealed container in a dry and ventilated place after production to prevent moisture absorption and spoilage.
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