Fruit And Vegetable Powder Spray Drying And Freeze-drying

Freeze-drying technology and spray drying technology of fruit and vegetable powders are two common preparation technologies for fruit and vegetable powders, and they have some differences.

Freeze-drying technology, also known as freeze-drying technology, is a drying method that freezes fruits and vegetables at low temperatures and directly converts moisture from solid state to gaseous state through a sublimation process under reduced pressure. During the freeze-drying process, water is frozen and converted into ice, and then the ice is converted directly into water vapor through a sublimation process under reduced pressure, thereby removing the water. Freeze-drying technology can retain the nutrients and flavor of fruits and vegetables, while reducing the volume and weight of the product, extending the shelf life of the product.

Spray drying technology is a method of atomizing fruit and vegetable slurry liquid into tiny droplets through a sprayer, and then contacting hot air to quickly evaporate the water, thereby obtaining a dry powder product. Spray drying technology has the advantages of fast drying speed, short time, and simple operation. Through spray drying, the water in fruits and vegetables is evaporated, thereby reducing microbial growth and enzyme activity, extending the shelf life of the product. In addition, the spray-dried fruit and vegetable powder has lower water activity, which reduces the risk of microbial contamination and oxidation reactions and improves product stability.

In summary, freeze-drying technology and spray drying technology are two common fruit and vegetable powder preparation technologies. Freeze-drying technology removes water through freezing and sublimation processes, while spray-drying technology removes water through spraying and evaporation processes. Each of them has its own advantages and applicable scenarios, and which technology to choose depends on the product requirements and production conditions.