Pumpkin Fruit Powder

Pumpkin Fruit Powder Supplier:

Guanjie's pumpkin Fruit Powder use spray dried technology. It is natural and without additives. It is from the flowers of pumpkin with a strong flavor and unique orange color. If you are interested in our products, welcome to inquire:info@gybiotech.com.

Why Choose Guanjie's Pumpkin Fruit Powder?

• We focus on the quality and safety of pumpkin fruit bulk powder with quality management and technology at the highest level.

• Long shelf life, without preservatives

• Colour and taste are preserved

• Competent prices and the capacity to satisfy quick requests

• We passed ISO, Kosher, Halal and other certifications

COA:

Flow Chart:

Advantages Of Spray Dried

• Spray drying materials in the drying tower to stay a short time, with fast heat transfer, moisture can quickly evaporate, instant drying and other characteristics.

• The material itself does not bear high temperature, so the nutrients of heat-sensitive fruits and vegetables are better preserved.

• The powder size of the product is small and the particles are uniform, so that the product has better dispersion, fluidity and solubility.

• High production efficiency, less operators

• Convenient control, can be automated to ensure product stability and other advantages.

• Able to maintain the original color and flavor of the product.

• After spraying, the fiber texture has good puffiness, and there is no roughness when eating.

Factors:

Here are some influencing factors on spray dried pumpkin powder:

• Influence of inlet air temperature on water content, moisture activity and glass transition temperature of pumpkin powder

Inlet air temperature is the main source of heat for spray drying. The complete drying of the droplets in the drying chamber requires a high enough temperature to provide heat, but not the higher the temperature the better. The inlet air temperature had a significant effect (P < 0.05) on both product moisture content and aw value. The water content and aw value of pumpkin fruit powder decreased gradually with increasing temperature. The higher the inlet temperature, the faster the drying speed of the droplets in contact with the hot air, and the drier the product. When the air inlet temperature is 170°C, the water content drops to 4.63% and the aw value is 0.1607.

When the air inlet temperature is lower, the material cannot be completely dried, and the product has a high water content, which makes the glass transition temperature lower and leads to a small portion of the wall sticking. However, if the inlet air temperature is too high, the temperature of the material rises, leading to the phenomenon of heat sticking to the wall, and when the temperature is higher than 180 ℃, the product in the drying chamber occurs a small portion of the phenomenon of coking. Comprehensive comparison, the quality of pumpkin fruit powder is better when the air inlet temperature is 170℃.

• Effect of air inlet temperature on polysaccharides, reducing sugars, glucose and fructose of pumpkin bulk powder

The air inlet temperature affects the drying time, and the effect of air inlet temperature on polysaccharide content in pumpkin spray dried powder is opposite to that on reducing sugar content. With the increase of air inlet temperature, the polysaccharide content showed a tendency of increasing and then decreasing, and too high air inlet temperature would destroy the polysaccharide structure, degrade some polysaccharides and affect their biological activity, making the polysaccharide content lower.

When the air inlet temperature was 170℃, the polysaccharide content reached 5.44 g/100g. With the increase of air inlet temperature in the drying process, the reducing sugar content decreased, which may be due to the oxidation reaction of reducing sugars, and the air inlet temperature had a significant effect on the content of polysaccharides and reducing sugars (P < 0.05).

Therefore, the inlet air temperature can be increased moderately during spray drying. The effect of inlet air temperature on the glucose and fructose content in pumpkin spray drying powder was not significant ( P < 0.05), and glucose content was higher than fructose content, probably because glucose has higher biological activity than fructose.

•Effect of feed flow rate on water content, water activity and glass transition temperature of pumpkin fruit spray dried powder

Feed flow affects the drying temperature and time, with the increase of feed flow, the drying temperature decreases, the longer the drying time required. With the increase of feed flow rate, the water content and aw value of pumpkin firstly decreases and then increases, too large feed flow rate makes the droplets increase. The mist droplets formed in the spray drying chamber can not be fully dried, resulting in a rise in the water content of pumpkin bulk fruit powder. This will cause the pumpkin bulk powder to gather in the drying chamber or produce glass transition, resulting in sticky wall.

When the feed flow rate was 80 mL/min, the water content and aw value were the smallest, and the feed flow rate had a significant effect on the water content and aw value (P < 0.05). When the feed flow rate reached 90 mL/min, the water evaporation from the spray tower was insufficient, resulting in an increase in the moisture content of pumpkin fruit powder.

• Effect of feed flow rate on polysaccharide, reducing sugar, glucose and fructose content of pumpkin spray dried fruit powder

The feed flow rate affects the product drying temperature and drying time. As can be seen from the figure, with the increase of feed flow rate, the polysaccharide content and reducing sugar content of pumpkin showed an increasing trend. It shows that with the increase of feed flow rate, the droplets become larger, and the surface drying temperature of the droplets decreases, so that the polysaccharide maintains a high biological activity.

The low temperature makes the reducing sugar not easy to be oxidized, and the maximum value of polysaccharide content was 7.49 g/100g at the feed flow rate of 90 mL/min. With the increase of feed flow rate, the glucose and fructose content showed a tendency to increase firstly and then decrease. At the feed flow rate of 90 mL/min, the glucose and fructose contents were the lowest, 6.0 g/100g, 6.1 g/100g respectively.

Where To Buy Pumpkin Fruit Powder?

At Guanjie, we can provide high-quality Pumpkin Powder products. We have a strong focus on scientific and technological innovation and have been awarded several national invention patents. As a leading manufacturer, we invite you to contact us at info@gybiotech.com if you are interested in our products.

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