{"id":2429,"date":"2024-05-11T09:45:52","date_gmt":"2024-05-11T01:45:52","guid":{"rendered":"https:\/\/protein-dry-fractionation.epic-powder.com\/?p=2429"},"modified":"2024-05-11T09:45:55","modified_gmt":"2024-05-11T01:45:55","slug":"processing-technology-and-application-of-fruit-and-vegetable-powder","status":"publish","type":"post","link":"https:\/\/protein-dry-fractionation.epic-powder.com\/es\/processing-technology-and-application-of-fruit-and-vegetable-powder\/","title":{"rendered":"Tecnolog\u00eda de procesamiento y aplicaci\u00f3n de polvo de frutas y verduras."},"content":{"rendered":"

La tecnolog\u00eda de procesamiento de frutas y verduras en polvo.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

1.Tecnolog\u00eda de molienda ultrafina<\/p>\n\n\n\n

Esto se refiere al procesamiento de polvo ultrafino de 0,1 a 10 \u03bcm. Tambi\u00e9n se refiere a la tecnolog\u00eda para clasificarlo. Las part\u00edculas del producto son muy peque\u00f1as. Esto hace que la superficie espec\u00edfica aumente considerablemente. La tasa de rotura de la pared celular aumenta. Esto mejora el material. Ayuda a sus propiedades f\u00edsicas y qu\u00edmicas, como dispersi\u00f3n, adsorci\u00f3n y disoluci\u00f3n. Tambi\u00e9n mejora la actividad qu\u00edmica y biol\u00f3gica del material. Estos cambios ampl\u00edan los usos del material y los hacen m\u00e1s efectivos.<\/p>\n\n\n\n

2. Tecnolog\u00eda de hidr\u00f3lisis bioenzim\u00e1tica<\/p>\n\n\n\n

Para frutas, verduras y hongos frescos utilizamos tratamiento bioenzim\u00e1tico. Se utiliza despu\u00e9s de la trituraci\u00f3n para romper las paredes celulares y disolver los nutrientes.<\/p>\n\n\n\n

3. Liofilizaci\u00f3n al vac\u00edo<\/p>\n\n\n\n

La liofilizaci\u00f3n al vac\u00edo es un nuevo m\u00e9todo de secado. Congela materiales que contienen agua en s\u00f3lidos. Luego, utiliza la qu\u00edmica del agua. Deshidrata materiales a bajas temperaturas. Esto logra sequedad en condiciones de baja temperatura y baja presi\u00f3n.<\/p>\n\n\n\n

4. Tecnolog\u00eda de secado por aspersi\u00f3n<\/p>\n\n\n\n

El secado por aspersi\u00f3n se utiliza para hacer polvo. La materia prima utilizada es un l\u00edquido parecido a una salsa. Esto evita el problema del procesamiento y moldeado duro. El secado es instant\u00e1neo (unos segundos) a una temperatura inferior a 100\u00b0C. Las frutas suelen tener un color, aroma y sabor armoniosos. Protege bien los nutrientes. Es la mejor forma de hacer harina de frutas y verduras.<\/p>\n\n\n\n

5. Tecnolog\u00eda de soplado de presi\u00f3n diferencial a baja temperatura<\/p>\n\n\n\n

La tecnolog\u00eda utiliza secado con aire caliente y expansi\u00f3n al vac\u00edo. Tiene un diferencial de presi\u00f3n de temperatura variable. Absorbe las ventajas del aire caliente y la liofilizaci\u00f3n al vac\u00edo. Supera los defectos del secado por fritura al vac\u00edo a baja temperatura. Puede fabricar productos como los que se elaboran mediante liofilizaci\u00f3n. Esta tecnolog\u00eda es nueva, ecol\u00f3gica y ahorra energ\u00eda.<\/p>\n\n\n\n

6. Tecnolog\u00eda de extrusi\u00f3n de tornillos<\/p>\n\n\n\n

El tornillo y el cilindro provocan fricci\u00f3n, extrusi\u00f3n y fusi\u00f3n. Estos efectos mueven, comprimen y aplastan el material. Tambi\u00e9n lo mezclan, lo expanden y lo polimerizan.<\/p>\n\n\n\n

7.Tecnolog\u00eda de microondas\/vac\u00edo:<\/p>\n\n\n\n

Combina tecnolog\u00edas de secado por microondas y secado al vac\u00edo. Acelera la p\u00e9rdida de agua a bajas temperaturas. Es bueno para sustancias sensibles al calor. Es bueno para hacer vegetales en polvo. Tambi\u00e9n es bueno para elaborar yema de huevo en polvo y uvas deshidratadas.<\/p>\n\n\n\n

La aplicaci\u00f3n de polvo de frutas y verduras en los alimentos.<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

El polvo de frutas y verduras se puede utilizar en muchas \u00e1reas del procesamiento de alimentos. Mejora la nutrici\u00f3n del producto, realza el color y el sabor y agrega variedad al producto.<\/p>\n\n\n\n

Se utiliza principalmente para productos de pasta, como agregar r\u00e1bano en polvo a los fideos para hacer fideos de zanahoria. Tambi\u00e9n se utiliza en alimentos inflados, como el tomate en polvo como condimento. En productos c\u00e1rnicos se utiliza a\u00f1adiendo polvo vegetal al embutido de jam\u00f3n. A los productos l\u00e1cteos se les a\u00f1aden diversos polvos de frutas y verduras. En los productos de caramelo, se a\u00f1ade polvo de manzana y fresa durante el procesamiento del caramelo. Para los productos horneados, se a\u00f1aden cebolla y tomate en polvo durante el procesamiento de las galletas.<\/p>\n\n\n\n

El uso de polvo de frutas y verduras para preparar bebidas no cambia el sabor de los productos frescos. Puedes convertir el polvo de fruta en vino de frutas y vinagre. Esto se hace ferment\u00e1ndolo, licu\u00e1ndolo y filtr\u00e1ndolo.<\/p>\n\n\n\n

A los dulces, pasteles, galletas y pan se les puede agregar polvo de frutas y verduras a medida que se preparan. Este polvo puede mejorar la nutrici\u00f3n de los alimentos y hacer que se vean mejor en color, aroma y sabor.<\/p>\n\n\n\n

Los polvos de frutas y verduras contienen pigmentos, pectina, taninos y otros ingredientes. Algunas frutas y verduras tienen ingredientes medicinales. A partir de ellos se pueden obtener valiosos subproductos mediante v\u00edas bioqu\u00edmicas.<\/p>\n\n\n\n

Los jugos de frutas y verduras son ricos en una variedad de vitaminas y minerales. Despu\u00e9s del procesamiento, agregamos ciclodextrina y otras sustancias. Incorporan y protegen la mayor\u00eda de los nutrientes de los jugos. Tambi\u00e9n fortalecen algunos nutrientes. Luego, la mezcla se homogeneiza y se liofiliza al vac\u00edo para obtener el polvo.<\/p>\n\n\n\n

Agregar polvo de frutas y verduras a los alimentos es para beb\u00e9s, ni\u00f1os peque\u00f1os y ancianos. Puede agregar vitaminas y fibra para una dieta equilibrada.<\/p>","protected":false},"excerpt":{"rendered":"

La tecnolog\u00eda de procesamiento de frutas y verduras en polvo. 1.Tecnolog\u00eda de molienda ultrafina Esto se refiere al procesamiento de polvo ultrafino de 0,1 a 10 \u03bcm. Tambi\u00e9n se refiere a la tecnolog\u00eda para clasificarlo. Las part\u00edculas del producto son muy peque\u00f1as. Esto hace que la superficie espec\u00edfica aumente considerablemente. La tasa de rotura de la pared celular aumenta. Esto mejora el material. Ayuda [\u2026]<\/p>","protected":false},"author":1,"featured_media":2431,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-protein-dry-fractionation"],"yoast_head":"\nProcessing technology and application of fruit and vegetable powder - Protein Fractionation & Shifting Process<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/es\/processing-technology-and-application-of-fruit-and-vegetable-powder\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Processing technology and application of fruit and vegetable powder\" \/>\n<meta property=\"og:description\" content=\"The processing technology for fruit and vegetable powder. 1.Ultra-fine grinding technology This refers to processing ultra-fine powder that is 0.1-10\u03bcm. 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