脱水食物大多是通过热的干燥空气烘干,或者在负压状况下吸干食物气烘干,或者在负压状况下吸干食物的水分。食物在脱水过程中,蛋白质、糖分、矿物质等营养物质不会损失,相反还会发生某些结构改变,变得容易被人体消化吸收,是有益的。但是如果脱水温度高于60～70℃,维生素C、D及脂肪等营养成分就会受到破坏和流失。脱水食物中还常加入一些防腐剂和氮气等惰性气体。防腐剂对于幼儿的健康会 Dehydrated foods are mostly dried by hot, dry air, or dried under a negative pressure to dry the food gas, or sucked dry under negative pressure. Food dehydration process, protein, sugar, minerals and other nutrients will not be lost, but also some structural changes will occur, become easy to be digested by the body, is beneficial. However, if the dehydration temperature is higher than 60 ~ 70 ℃, vitamin C, D and fat and other nutrients will be destroyed and lost. Dehydrated food often add some preservatives and inert gas such as nitrogen. Preservatives for young children’s health will be