Crispy dried jackfruit, made by freeze-drying, cold drying, or hot drying

Crispy dried jackfruit and crispy dried bananas are made using two methods: 1) deep-frying in a vacuum fryer with oil at high temperatures, and 2) freeze-drying. Both methods produce crispy dried fruit products, but they differ significantly in characteristics; one is a premium product and the other is a more common one. Let’s explore these differences further to better understand the products available on the market.

The image above shows the difference between two products: crispy dried jackfruit and crispy fried jackfruit. At first glance, they look quite similar; however, their texture, flavor, sweetness, and nutritional value are completely different. Freeze-drying produces a powdered, compressed product that crumbles easily when lightly squeezed, retaining its natural shape and color, with a sweetness similar to fresh jackfruit, and definitely preserving its nutritional value due to the drying temperature below 0°C. Crispy dried jackfruit will not stick to your hands when handled, even when crushed into crumbs.

In contrast, crispy fried jackfruit is produced using vacuum frying machines, deep-fried in oil (vegetable oil, animal fat) at high temperatures. While jackfruit and bananas become dry and crispy, they are cooked at high temperatures, reducing flavor, altering the sugar content, and decreasing natural nutrients. When handling crispy fried jackfruit, bananas, or sweet potatoes, you’ll notice a sticky layer of oil, a firm texture, and a lack of natural aroma and sweetness. Although crispy fried fruits are popular, especially among young people, consuming them frequently is unhealthy due to the use of substandard oil and the alteration of nutrients during the frying process.

Fruits are generally high in sugar and water, with a soft, mushy texture, so conventional drying methods like hot or cold drying don’t guarantee crispness. Therefore, achieving crispness in dried jackfruit, bananas, durian, avocado, mango, and dragon fruit while preserving their shape, color, nutrients, and natural characteristics can only be ensured by using freeze-drying machines, also known as freeze dryers. Freeze-drying typically uses a temperature of -30°C, a vacuum chamber, and the ice in the product sublimes into vapor and condenses on the condenser coil. During the drying process, the product temperature is gradually increased.

Thus, through the basic information above, readers have a better understanding of the distinctive and outstanding characteristics of freeze-dried jackfruit. Customers are encouraged to contact Mactech for further advice. Thank you for reading this information.