{"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\/pt\/processing-technology-and-application-of-fruit-and-vegetable-powder\/","title":{"rendered":"Tecnologia de processamento e aplica\u00e7\u00e3o de p\u00f3 de frutas e vegetais"},"content":{"rendered":"

A tecnologia de processamento de frutas e vegetais em p\u00f3.<\/p>\n\n\n\n

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

1.Tecnologia de moagem ultrafina<\/p>\n\n\n\n

Isso se refere ao processamento de p\u00f3 ultrafino de 0,1-10\u03bcm. Tamb\u00e9m se refere \u00e0 tecnologia para classific\u00e1-lo. As part\u00edculas do produto s\u00e3o muito pequenas. Isso faz com que a \u00e1rea de superf\u00edcie espec\u00edfica aumente acentuadamente. A taxa de ruptura da parede celular aumenta. Isso melhora o material. Ajuda em suas propriedades f\u00edsicas e qu\u00edmicas, como dispers\u00e3o, adsor\u00e7\u00e3o e dissolu\u00e7\u00e3o. Tamb\u00e9m aumenta a atividade qu\u00edmica e biol\u00f3gica do material. Essas mudan\u00e7as ampliam os usos do material e os tornam mais eficazes.<\/p>\n\n\n\n

2. Tecnologia de hidr\u00f3lise bioenzim\u00e1tica<\/p>\n\n\n\n

Para frutas frescas, vegetais e fungos, utilizamos tratamento bioenzim\u00e1tico. \u00c9 usado ap\u00f3s o esmagamento para quebrar as paredes celulares e dissolver os nutrientes.<\/p>\n\n\n\n

3. Liofiliza\u00e7\u00e3o a v\u00e1cuo<\/p>\n\n\n\n

A liofiliza\u00e7\u00e3o a v\u00e1cuo \u00e9 um novo m\u00e9todo de secagem. Ele congela materiais que cont\u00eam \u00e1gua em s\u00f3lidos. Ent\u00e3o, usa a qu\u00edmica da \u00e1gua. Desidrata materiais a baixas temperaturas. Isto atinge a secura sob condi\u00e7\u00f5es de baixa temperatura e baixa press\u00e3o.<\/p>\n\n\n\n

4. Tecnologia de secagem por pulveriza\u00e7\u00e3o<\/p>\n\n\n\n

A secagem por pulveriza\u00e7\u00e3o \u00e9 usada para fazer p\u00f3. A mat\u00e9ria-prima utilizada \u00e9 um l\u00edquido semelhante a um molho. Isso evita o problema de processamento e moldagem dif\u00edceis. A secagem \u00e9 instant\u00e2nea (alguns segundos) a uma temperatura inferior a 100\u00b0C. As frutas costumam ser harmoniosas em cor, aroma e sabor. Protege bem os nutrientes. \u00c9 a melhor forma de fazer farinha de frutas e vegetais.<\/p>\n\n\n\n

5. Tecnologia de sopro de press\u00e3o diferencial de baixa temperatura<\/p>\n\n\n\n

A tecnologia usa secagem com ar quente e expans\u00e3o a v\u00e1cuo. Possui um diferencial de press\u00e3o de temperatura vari\u00e1vel. Absorve as vantagens do ar quente e da liofiliza\u00e7\u00e3o a v\u00e1cuo. Ele supera as falhas da secagem por fritura a v\u00e1cuo em baixa temperatura. Pode fabricar produtos como os feitos por liofiliza\u00e7\u00e3o. Esta tecnologia \u00e9 nova, verde e economiza energia.<\/p>\n\n\n\n

6. Tecnologia de extrus\u00e3o de parafuso<\/p>\n\n\n\n

O parafuso e o cilindro causam fric\u00e7\u00e3o, extrus\u00e3o e derretimento. Esses efeitos movem, comprimem e esmagam o material. Eles tamb\u00e9m misturam, expandem e polimerizam.<\/p>\n\n\n\n

7.Tecnologia de microondas\/v\u00e1cuo:<\/p>\n\n\n\n

Combina tecnologias de secagem por microondas e secagem a v\u00e1cuo. Acelera a perda de \u00e1gua em baixas temperaturas. \u00c9 bom para subst\u00e2ncias sens\u00edveis ao calor. \u00c9 bom para fazer p\u00f3 vegetal. Tamb\u00e9m \u00e9 bom para fazer gema de ovo em p\u00f3 e uvas desidratadas.<\/p>\n\n\n\n

A aplica\u00e7\u00e3o de p\u00f3 de frutas e vegetais em alimentos<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

O p\u00f3 de frutas e vegetais pode ser usado em muitas \u00e1reas de processamento de alimentos. Melhora a nutri\u00e7\u00e3o do produto, real\u00e7a a cor e o sabor e acrescenta variedade ao produto.<\/p>\n\n\n\n

\u00c9 usado principalmente para produtos de massa, como adicionar rabanete em p\u00f3 ao macarr\u00e3o para fazer macarr\u00e3o de cenoura. Tamb\u00e9m \u00e9 utilizado em alimentos tufados, como o tomate em p\u00f3 como tempero. Em produtos c\u00e1rneos, \u00e9 utilizado adicionando p\u00f3 vegetal \u00e0 lingui\u00e7a de presunto. Nos produtos l\u00e1cteos, s\u00e3o adicionados v\u00e1rios p\u00f3s de frutas e vegetais. Em produtos doces, ma\u00e7\u00e3 e morango em p\u00f3 s\u00e3o adicionados durante o processamento dos doces. Para produtos assados, cebola e tomate em p\u00f3 s\u00e3o adicionados durante o processamento do biscoito.<\/p>\n\n\n\n

Usar frutas e vegetais em p\u00f3 para fazer bebidas n\u00e3o altera o sabor dos produtos frescos. Voc\u00ea pode transformar frutas em p\u00f3 em vinho de frutas e vinagre. Voc\u00ea faz isso fermentando, misturando e filtrando.<\/p>\n\n\n\n

Doces, doces, biscoitos e p\u00e3es podem ter frutas e vegetais em p\u00f3 adicionados \u00e0 medida que s\u00e3o feitos. Este p\u00f3 pode melhorar a nutri\u00e7\u00e3o dos alimentos e fazer com que tenham melhor cor, aroma e sabor.<\/p>\n\n\n\n

Os p\u00f3s de frutas e vegetais cont\u00eam pigmentos, pectina, taninos e outros ingredientes. Algumas frutas e vegetais cont\u00eam ingredientes medicinais. Subprodutos valiosos podem ser produzidos a partir deles usando vias bioqu\u00edmicas.<\/p>\n\n\n\n

Os sucos de frutas e vegetais s\u00e3o ricos em uma variedade de vitaminas e minerais. Ap\u00f3s o processamento, adicionamos ciclodextrina e outras subst\u00e2ncias. Eles incorporam e protegem a maioria dos nutrientes dos sucos. Eles tamb\u00e9m fortalecem alguns nutrientes. Em seguida, a mistura \u00e9 homogeneizada e liofilizada a v\u00e1cuo para obter o p\u00f3.<\/p>\n\n\n\n

Adicionar frutas e vegetais em p\u00f3 aos alimentos \u00e9 indicado para beb\u00eas, crian\u00e7as pequenas e idosos. Pode adicionar vitaminas e fibras para uma dieta equilibrada.<\/p>","protected":false},"excerpt":{"rendered":"

A tecnologia de processamento de frutas e vegetais em p\u00f3. 1.Tecnologia de moagem ultrafina Refere-se ao processamento de p\u00f3 ultrafino de 0,1-10\u03bcm. Tamb\u00e9m se refere \u00e0 tecnologia para classific\u00e1-lo. As part\u00edculas do produto s\u00e3o muito pequenas. Isso faz com que a \u00e1rea de superf\u00edcie espec\u00edfica aumente acentuadamente. A taxa de ruptura da parede celular aumenta. Isso melhora o material. Isso ajuda [\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\/pt\/processing-technology-and-application-of-fruit-and-vegetable-powder\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\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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