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Products
Brand: Xinshuyu
Traits: Dried
Species: Bell Pepper
Processing Technology: Chopped
Dry Type: Ad
Type Of Cultivation: Common, Greenhouse, Organic
Section: Whole
Shape: Powder
Package: Bulk
Place Of Origin: China
Size: 10*10mm
Moisture: 7%
Packaging: 20 KG carton box packing with inner double polybags
Productivity: 1000 mt
Transportation: Ocean,Land,Air,Express
Place of Origin: China
Supply Ability: 1000 mt
Certificate: Haccp, Iso
Port: Shanghai,Qingdao
Payment Type: L/C,T/T,D/P
Incoterm: FOB,CFR,CIF,EXW
Drying method of food grade tomato powder edit voice
(1) Freeze drying method
Dehydrated Tomato Powder
The method is to freeze the tomato concentrate at low temperature, and then sublime the moisture in a high vacuum state for drying. The resulting tomatoes still retain their original structure without compromising its original shape and size. Therefore, the freeze-dried particles have a porous structure and retain the space originally occupied by moisture without collapsing, thereby facilitating the rapid rehydration of the product. However, this method consumes a lot of energy, and the freeze-drying equipment is very expensive, so the cost of the product obtained is high.
(2) Puffing drying method
The puffing drying method uses puffing drying equipment to dry the tomato concentrate. An absolute pressure of 2.6 mmHg is usually required for dehydration, and the temperature of tomato concentrate is usually 60-70°C. In order to make the moisture content of the final product reach 3%, the drying time is usually 90 minutes to 5 hours. The product should be cooled down before removing the vacuum to avoid the product’s bulky structure from collapsing. This is because the tomato powder obtained is thermoplastic; the tomato powder prepared by this method has a relatively hard structure and the volume is similar to the volume of the concentrate. The product is complex. Poor water performance. In addition, expansion must be carried out under vacuum conditions, and the cost is relatively high, resulting in relatively expensive products.
(3) Spray drying method
Before spray drying, the concentrated tomato slurry should be homogenized. The homogenization pressure is generally 150 to 200 kg/cm². Generally, a centrifugal or two-fluid spray dryer with a cooling jacket on the tower wall (double-layer tower wall, the temperature of the inner wall can be cooled by air) is used for drying; if the heating medium is pre-dehumidified dry air, Then the inlet air temperature during drying is generally about 150-160°C, the outlet air temperature is 77-85°C, and the feed concentration is generally 20%-30%.
There are already some modified spray drying equipment on the market that can be used to process fruit and Vegetables Powder. Some use air as the drying gas, and use the medium inlet temperature of 75-95℃ for drying, which can increase the production speed; others use the dehydrated air as the drying gas, which can be used at a lower inlet temperature (25-50 °C) for drying. However, the towers of all these spray drying equipment used to dryhigh quality tomato powderare very high, which increases the cost of setting up the factory.
Product Categories : Vegetables Powder > Dehydrated Tomato Powder
Home > Products > Vegetables Powder > Dehydrated Tomato Powder > Dehydrated tomato powder high nutritional value
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Mr. Lance Suen
Tel:+86-150-61054666
Fax:
Mobile Phone:+8615061054666
Email:s.lance@xinshuyufood.com
Address:Xinggang Village, Banta Town, Laian City, Anhui Province, China., Chuzhou, Anhui
Privacy statement: Your privacy is very important to Us. Our company promises not to disclose your personal information to any external company with out your explicit permission.
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Privacy statement: Your privacy is very important to Us. Our company promises not to disclose your personal information to any external company with out your explicit permission.