The future trend of freeze-drying equipment for fruits and vegetables in processing freeze-dried food

1. New Convenient Food
In Japan, new convenient foods are added with vitamins, whole egg powder or yolk powder, soybean powder or peanut powder produced using freeze-drying technology to ensure their nutritional content. Analysis on the development trend of freeze-dried food: in most European countries, the convenience food made from the mixture of corn germ meal and coconut oil, sugar, vitamins and minerals that people consume daily is regarded as the first generation of convenience food; The second-generation convenience food is made from freeze-dried kelp powder, natural fruit powder, seaweed gum, maltodextrin, and an appropriate amount of citric acid, along with corn germ, oat germ, fish meal, meat free powder, beef powder, etc.
There is also a nutritious, sweet and delicious fruit type convenience food in Europe and the United States, which is made by mixing freeze-dried strawberry powder, grape powder, orange powder, pineapple powder, banana powder, and kiwifruit powder. Czech Republic is conducting research on the freeze-drying process of thin-layer materials used for processing new convenient foods, Italy is studying the physicochemical properties of homogenized mixtures of freeze-dried apples, lemons, and sugar after dehydration with milk, Spain is studying freeze-dried lactic acid drying, and Japan is studying freeze-dried gelatinous fish meal, among others. Dr. J.H. MacNeil from the University of Pennsylvania predicts that this century’s eggs will be concentrated using freeze-drying technology into egg products with a solid content of 18% to 25% or 30% to 40%.
2. Granulated vegetables are a major nutritional treasure trove in human life. Analysis of the development trend of freeze-dried food, Toyo FD Food Co., Ltd. in Japan found an unusual way of eating in the 1990s. This method involves mixing 8 types of vegetables, including rapeseed, spinach, celery, radish leaves, peas, carrots, pumpkin, and snow red, and freeze-drying them to produce granular vegetables. This vegetable, rich in natural nutrients such as chlorophyll, carotene, vitamins, and minerals, is not only nutritious and delicious, but also very suitable for special populations such as infants at the beginning of weaning, children who do not like to eat vegetables, elderly people with poor teeth, patients who eat liquid or semi liquid foods, and athletes with limited appetite. Nowadays, granular vegetables have become a daily consumer product for the Japanese public.
3. Powdered vegetables are becoming increasingly popular in European, American, and Japanese markets as a new vegetable processing method, which involves using freeze-drying technology to process many types of powdered vegetables such as scallions, cabbage, spinach, carrots, pumpkins, and more. Analysis of the development trend of freeze-dried food, adding powdered vegetables to flour or sugar to make vegetable noodles, cookies, pastries, candies, beverages, etc., can maintain the nutritional content, fiber quality, color, and flavor of vegetables.