Dried Cantaloupe contains a large amount of water, sugar and carbohydrates along with vitamins and minerals that are good for health such as vitamin A, vitamin C, vitamin E, calcium, magnesium, phosphorus, potassium …
Dried Cantaloupe is a fruit with a sweet taste that feels fresh when used.

In Dried cantaloupe fruit contains many vitamins and minerals, so it is easy to be affected and change color and nutrients during the drying process. Therefore, in order to produce quality dried cantaloupe, it is necessary to consider choosing the most suitable drying method among current drying technologies such as: heat drying, cold drying, etc.
In order to produce Dried cantaloupe without losing its nutritional content and to keep the product well preserved for a long time, people choose the method of freezing the cantaloupe instead of hot drying. This method will help melon after drying to keep the color and value of the melon intact.

The freeze-drying method is preferred not only for the production process of dried cantaloupe, but also for many other processes for the production of dried fruits such as: dried bananas, dried plums, and frozen mangoes. , freeze-dried guava … by the low temperature of 20 – 50 degrees Celsius, will not change the properties, internal structure of the product.
Dried cantaloupe products retain their natural beautiful yellow color and characteristic delicious taste.
The nutritional value is almost unchanged or changes very little.
Product moisture is low, helping to extend the shelf life.
There is no need to turn the cantaloupe during the drying process.
Ensure food hygiene and safety for dried cantaloupe products.