Variety selection and optimization of processing adaptability have also become important directions for technological upgrading.
2021-11-12
Variety selection and optimization of processing adaptability have also become important directions for technological upgrading. Different varieties of fruits and vegetables exhibit significant differences in terms of sugar-acid composition and soluble solids content, which directly affect their suitability for spray drying. Through extensive experimentation, industry players have found that selecting varieties with lower levels of low-molecular sugars and organic acids can effectively raise the glass transition temperature of fruit and vegetable powders and reduce the occurrence of wall-adhesion phenomena. For example, in the production of fig powder, the 'Sweet Pepper Red' variety, with its lower soluble solids content, yields significantly more than other varieties. Similarly, in vegetable powder production, varieties such as broccoli and kale—due to their stable nutritional profiles—are particularly well-suited for spray-drying processing.
The application of probiotic fermentation pretreatment and low-temperature spray-drying technology has further enhanced the quality of fruit and vegetable powders. Probiotic fermentation, carried out using lactic acid bacteria or yeast, can reduce the content of low-molecular sugars in fruit and vegetable juices, thereby increasing the glass transition temperature of the resulting fruit and vegetable powders. Moreover, the metabolites produced during fermentation can also improve the product’s functionality and nutritional value. After fermenting lychee juice with Lactobacillus plantarum, the total carbohydrate and sucrose contents significantly decreased, leading to a corresponding increase in the glass transition temperature of the fruit powder and endowing it with a more distinctive flavor. Low-temperature spray-drying technologies, such as vacuum spray drying and spray freeze-drying, effectively preserve the active ingredients in fruit and vegetable powders by lowering the drying temperature or modifying the drying environment. Orange powder prepared via vacuum spray drying exhibits higher levels of vitamin C, total phenols, and flavonoids compared to conventionally spray-dried products. Spray freeze-drying, on the other hand, is particularly well-suited for preparing probiotic-containing fruit and vegetable powders, demonstrating outstanding performance in terms of maintaining microbial viability and rehydration properties.
In addition to process optimization, innovations in spray-drying equipment are also advancing in parallel. Currently, most domestic spray-drying equipment is made primarily of alloy steel and carbon steel, featuring rough inner surfaces and relatively low drying efficiency. In contrast, foreign equipment often uses high-temperature-resistant glass materials with smooth inner walls, making it easier to observe the material-drying process and simplifying cleaning and maintenance. Domestic enterprises are stepping up their R&D efforts on equipment, focusing on material innovation, structural optimization, and intelligent control to enhance drying efficiency, operational convenience, and product quality consistency. Companies such as Taofeng Powder Technology (Kunshan) Co., Ltd. have already introduced new, intelligent spray-drying equipment that enables real-time monitoring of the drying process and automatic adjustment of operating parameters, significantly boosting production efficiency and product stability.
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