Dried Vegetable Powder is from fresh vegetable. Vegetables contain vitamins, minerals and dietary fiber and other nutrients that people need. At the same time, vegetables are rich in polyphenols, carotenoids, anthocyanins and other bioactive substances that promote health and prevent chronic diseases. However, vegetables are subject to seasonal restrictions, short shelf life after maturity, and vegetables are easy to brown, wilt and lead to rotting and deterioration. Today, we will investigate the flow status and issues of examination on the handling innovation of vegetable powder, the impact of drying help on the nature of vegetable powder during handling, and the impact of capacity conditions on the nature of vegetable powder.
In order to better meet the needs of consumers, while reducing economic losses. Processing vegetables into vegetable powder is currently a very important development direction. The shelf life of vegetable powder can be extended by reducing the moisture content and water activity in vegetables. The loss of nutrients from vegetable powders during processing and storage can be controlled by the drying method during processing and the material of the packaging shell. Vegetable powder can not only meet the needs of patients, the elderly, infants and other special groups.It likewise works with conservation, transportation and application as a food fixing. Hence, changing over vegetables into powder is a significant method for addressing individuals' requirements, guarantee the healthful and utilitarian properties of the item, and diminish the deficiency of vegetables, which has an expansive possibility for improvement and application.
What Are The effects of drying technology on the quality of vegetable powder?
Vegetable powder processing technology should not only maintain the original quality characteristics of vegetables such as nutrients, color and functional properties, the same processing technology needs to be economical and environmentally friendly. In addition to spray drying technology, the drying process is the most energy-consuming part of vegetable powder processing. Therefore, drying technology is the focus of attention. A large number of studies have been carried out on the effect of drying technology on ensuring the original nutritional value of the product and the quality characteristics of vegetable powder during the processing of vegetable powder. Such as designing drying equipment, constructing drying process model and designing optimal process parameters. At present, the drying process of vegetable powder mainly includes solar/oven drying, vacuum drying (VD), freeze drying (FD) and spray drying.
• Freeze drying (FD)
FD is considered to be the most ideal drying method for removing moisture from heat-sensitive materials to obtain a dried vegetable powder product.FD sublimates moisture at very low temperature and pressure, which ensures a high quality of the dried product vegetable powder. Compared to other dehydration methods, the porous exudation characteristics of the product during the FD process result in a product that retains its original structure and color with less loss of nutritional value. It also has better rehydration capacity. Therefore, FD is quite popular in vegetable processing. However, most of the current freeze dryers require long drying time, which leads to high energy consumption and high cost.
Researchers studied FD drying of purple carrot root and showed that carrot powder with the same moisture content was obtained.FD is 2 to 5 times more energy consumed than air-thermal drying and 6 times more than spray drying.
• Spray drying
The operating and capital costs of spray drying vegetable powder are one-sixth and one-ninth, respectively, of those of freeze drying. The feedstock for spray drying is varied and can be a liquid, a suspension or a dough. However, the final product is in the form of powder, agglomerates or granules. The unusually short spraying time of spray drying makes the technology suitable for processing heat-sensitive materials. For example, vegetables and fruits, while spray drying technology processed products are also very popular with consumers.
The researchers studied spray drying to produce spray dried tomato powder. The drying process parameters were optimized. The tomatoes were washed, diced and heated to 80 °C for 20 s to inactivate the enzymes and then pulped. The tomato pulp was concentrated to 25 % solids by vacuum concentration at 50 °C. The drying equipment was operated in downflow mode. The inlet and outlet air temperatures and the rotating atomizer wheel speed were maintained at 160 °C and 85 °C 28 000 r/min, respectively.
The researchers studied the retention of lycopene in tomatoes during spray drying and investigated the effect of spray drying process on lycopene content in tomato powder. They optimized the feed rate, temperature, sprayer pressure, flow rates of drying air and compressed air, inlet and outlet temperatures. The results showed that the lycopene content of spray-dried powder ranged from 1,016.05 mg/g to 1,181.30 mg/g of the total solids, and the loss of lycopene ranged from 8.07 % to 20.93 %.
What Are The Effect of storage conditions on the quality of vegetable powder ?
Reducing moisture content to extend shelf life is an important reason for processing vegetable powders. Tg is a very important quality index to characterize the storage process of vegetable powder. It directly affects the fluidity and cohesion of dried vegetable powder .
The researchers studied the changes of quality of spray-dried tomato powder in storage under different temperature conditions. The study showed that the polymerization and agglomeration of spray-dried products stored at 25 ℃ and 37 ℃ were significantly higher than that of samples stored at 0 ℃. This was mainly due to the lower Tg value of tomato powder at 0 ℃.
It was shown that storage of vegetable powders at conditions lower than their Tg could avoid sticking and caking during storage. Browning is another major cause of quality deterioration of vegetable powders during drying and storage. The browning reaction during storage is mainly dependent on the moisture of the product and the temperature of the product, which gradually darkens as the temperature increases. Similarly oxidative and enzymatic reactions can lead to browning. Enzymes can catalyze enzymatic browning during storage if they are not fully inactivated at the pretreatment stage. Oxidative reactions can not only lead to browning and deterioration of the product, but can also destroy the functional components. Therefore, storage of vegetable powders requires suitable containers. And need to avoid light, reduce oxygen, reduce humidity, reduce temperature to extend the shelf life of vegetable powder.
When producing bulk dried vegetable powder, Guanjie employs this freeze dried and spray dried technology. If you're interested in our products, please don't hesitate to contact us at info@gybiotech.com or call us at +862988253271.
