Spray drying technology - extending the shelf life of fruits and vegetables

A Spray Dryer is a highly recommended method for extracting powders from sugar-rich foods such as juices, extracts, etc. Spray drying is used for the purpose of reconstitution in beverages and released on a controlled basis. Spray drying is a common method for converting liquids to solids, and one of the most complex methods of fruit juice drying.

Fresh fruit is perishable and has a limited shelf life. During the drying process, sugar crystallization is induced by chemical substances or physical methods, which can make the dehydrated powder more stable in terms of its functional properties. The purpose of drying fruit and vegetable juices is to produce a stable, easy-to-handle form of fruit and vegetable juice that quickly reverts to a high-quality product similar to the original.

working principle

Converts juice into powdered granules, meaning a significant reduction in volume and an effective way to extend shelf life. In addition, the product has excellent reconstituted quality as it is difficult to withstand temperatures above 100°C.

Spray dryers use hot air and can use fairly high air temperatures as the drying temperature drops dramatically as water evaporates from the product being dried. The drying process can be completed in a short period of time, so that dry fruit powder can be prepared without thermal degradation even at relatively high air temperatures.

The stickiness of sugar-rich products such as fruit juices is related to their low glass transition temperature (Tg). Some additives such as starch, gum arabic and maltodextrin are commonly used as support materials to increase the Tg of the product during spray drying. Before dehydration, the juice was diluted in distilled water until the total soluble solids content was reached. Once the total juice solids are normalized, carrier materials such as maltodextrin, acacia, waxy starch, etc. are added. The solution is also treated with chemicals such as microcrystalline cellulose. The carrier used for juice dehydration also has an independent effect on the functional properties of the dehydration material. Use spray drying to produce fruit and vegetable powders such as tomatoes, spinach, blackcurrants, apricots, raspberries, passion fruit, mangoes and pineapples. Dried fruit and vegetable powders have been used to enhance the color, flavor, water-binding capacity, and nutritional value of a variety of foods.