In the category of pet food, especially pet snacks, there are four types divided by processing methods: air-dried, baked, steamed, and freeze-dried. Today, let's talk about the most common two methods: air-drying & baking, and what exactly are the differences between them?
If freeze-drying is considered raw food, then baking and air-drying are cooked food, which means: human-grade standards! So, do you really understand the difference between air-drying and baking?
Keywords: High-temperature hot air (high temperature and high pressure)
Baking refers to heating food materials from the inside out through hot air radiation, rapidly increasing the temperature. First, the air is heated, and then the air heats the food materials. The moisture evaporated from the food is carried away by the air and expelled.
Keywords: Low-temperature hot air
Air-drying involves dehydrating food under low-temperature drying and high wind speed conditions. Low-temperature air-drying only loses moisture, not nutrients, ensuring the integrity of nutrients like proteins to the greatest extent.
When the temperature rises, moisture in the food escapes the fastest. However, no matter how high the temperature rises, some water molecules always lag and can't evacuate in time. If the number of water molecules exceeds the limit, the shelf life of the food will be shortened. When the temperature is too high, water molecules can't evacuate in time and undergo vaporization. This causes cells to expand and rupture to a certain extent, leading to nutrient loss. How can we maintain the nutritional characteristics of the food without losing its original flavor? This is where air-drying comes in. The temperature cycles between 45°C~55°C, 55°C~65°C, and 65°C~75°C. Low temperatures can keep the protein structure and other nutrients intact and inhibit bacterial growth. The gradually increasing hot air can effectively evaporate moisture and expel it through exhaust vents. During dehydration, the food's original flavor is retained without producing off-flavors, adding unique flavors.
Snacks processed with the air-drying method ensure to some extent:
Less nutrient loss! Longer shelf life! Better taste experience! Closer to human-grade standards!
