Spray dried fruit and vegetable powder has good appearance and original nutritional value. In addition to direct consumption, they can also be used as ingredients. Therefore, spray drying is widely used in the production of solid beverages. In addition to the common milk powder, instant bean powder and tomato powder, there are also lychee, lotus root powder, banana powder, strawberry powder and so on have also been reported. Guanjie's fruit and vegetable powders are also powdered by spray drying.
The research of spray drying technology began in the early 19th century, with the wide application of spray drying technology in industry. People on its basic principles and characteristics have also carried out in-depth research.
What Is The Principle Of Spray Dried Fruit And Vegetable Powder Technology?
The basic principle of spray drying is that the material through the filter by the pump to the atomizer at the top of the spray dryer. The use of atomizer will be dispersed into liquid material droplets. As the droplet radius is small, specific surface area and surface free energy. And highly dispersed, the vapor pressure of the moisture on the surface of the droplets is greater than the vapor pressure of the moisture in the plane liquid under the same conditions. So the moisture evaporates very quickly, and the product is dried quickly.
According to the conservation of mass, conservation of energy and Newton's second law, Dai and others deduced a one-dimensional two-way static mathematical model of spray drying process. From the theoretical study of the thermal drying mechanism of spray drying, to improve the technical level of spray drying is of great significance.
What Are Features of Spray dried fruit and vegetable powder technology?
Drying quickly to ensure product quality. Food contains much protein and sugar, and protein is generally kept at 60-80 ℃ for a few minutes will produce denaturation. Placed at high temperatures will also produce a Melad reaction. With spray drying, spray dried fruit and vegetable powder can be dried in only 3-10s. This can effectively inhibit the thermal denaturation of the food and the loss of aromatic components during the drying process, ensuring the quality of the product.
• Dry products have good dispersibility, fluidity and solubility.
For dry products, dispersibility, fluidity and solubility are important indicators of product quality. In the spray drying process, the drying of the product is carried out in hot air. Therefore, the product can basically keep the spherical shape similar to the liquid droplets. Thus it has good dispersion, fluidity and solubility.
• The production process is simplified & it’s easy to operate and control, and suitable for continuous mass production.
Most of the products obtained by spray drying do not need to be crushed and screened. This reduces the production process and simplifies the production process. Product particle size, bulk density, moisture, within a certain range, you can change the operating conditions for adjustment, control and management are very convenient. And can adapt to the requirements of industrialized mass production.
• Prevent the occurrence of public hazards, improve the production environment.
As spray drying is carried out in a closed container, it can avoid the dust flying caused by the drying process and avoid environmental pollution.
What Is The development history of spray drying?
The development of spray dried fruit and vegetable powder technology has a history of nearly one hundred and fifty years. As early as 1865, there are people using spray drying technology to deal with egg.
To the United States in 1872, Samuel Patsey (SamluelPercy) patent to make spray drying technology through the text to be understood by the world. And more detailed description of the basic principles of spray drying and its process. And put forward the basic idea of combining atomization and drying. It can be said that he is one of the founders of the principle of spray drying.
In 1888, Bassler (Bassler) for the first time to spray drying technology applied to commercialization. Early applications were mainly to concentrate and dry milk into stable, easy to store milk powder.
In 1901, the first spray dryer with a two-fluid nozzle was introduced by Gardner.
In 1914, Jensen (Jensen) and Gray (Gray) collaborated to invent the Jensen Gray spray dryer with nozzle atomizer. And once in the market control for many years.
In 1929, it was seen by chance from experiments that isopropyl alcohol was retained when spray drying fruit juices. This drying method retains the flavor substances in the beverage, giving it a promising application in this field.
After the 1920s, spray drying was used extensively in the detergent industry and in the dairy industry. The drying of dairy products has been reported in detail since 1926.
By the 1930s, the published literature on this aspect of spray drying was increasing. The many advantages of spray drying methods continued to be demonstrated in a variety of industrialized fields and became more and more accepted. And quickly promote the development of spray drying as a new technology. However, due to the practical conditions, not much literature was available at that time for the study of the dried materials. There were no strict standards for the products, therefore, this stage can be said to be the initial stage of spray drying technology being applied.
Since the 30's, spray drying has had a rapid development. It began to be applied in different fields, and the study of material properties and product quality was emphasized by researchers. More in-depth study of the mechanism of spray drying and the changes of products and materials in the process of spray drying.
In the Second World War, due to war reasons, a large number of dehydrated products are needed, so that spray drying is more widely used. Since then people have carried out more in-depth research in this field. Including theoretical research, application technology and equipment research and other aspects of the research have made gratifying achievements.
Chinese researchers have made extensive and in-depth research and development on the main atomized forms of spray drying and the main equipment attached to the machine, and applied them to industrial production with success.
What Are Applications of the production of spray dried fruit and vegetable powder?
China is a large agricultural country, fruit and vegetable industry in the country has become a pillar industry second only to food. Spray dried fruit and vegetable powder has unique advantages. It can not only overcome the shortcomings of fruits and vegetables are not resistant to storage, easy to rot and deteriorate, and can meet the needs of people on the diversification of fruits and vegetables, high-grade and fresh trend. So it has a broad development prospects.
Fruit and vegetable bulk powder preparation technology is more. For example, spray drying, hot air drying, vacuum freeze drying, microwave drying, variable temperature differential pressure expansion drying and ultra-micro-grinding technology. But spray drying because of its unique advantages, so that it occupies a very important position in the processing of fruit and vegetable powder.
Guanjie is a bulk spray dried fruit and vegetable powder supplier. We have also passed Halala, Kosher, ISO and other certificates. We have our own factory and production lines. To get a free sample, please contact our experts at info@gybiotech.com.
