Health becomes a new trend in the food industry. The application prospect of drying technology is good. Link to article: Packaging and Printing Industry Net

Categories:Industry Trends
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Time of issue:2020-03-16 12:00
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(Summary description)[Packaging and Printing Industry Net Domestic News] Today, China's food industry is showing a diversified development trend, but there are many "junk foods" among them. As consumers' pursuit of healthy life is getting higher and higher, healthy nutrition has become one of the keywords for consumers to choose products, and food companies have begun to explore the road of healthy and nutritious food. Among them, the use of drying technology instead of frying technology has become one of the ways for many food companies to upgrade their processes.

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Health becomes a new trend in the food industry. The application prospect of drying technology is good. Link to article: Packaging and Printing Industry Net

(Summary description)[Packaging and Printing Industry Net Domestic News] Today, China's food industry is showing a diversified development trend, but there are many "junk foods" among them. As consumers' pursuit of healthy life is getting higher and higher, healthy nutrition has become one of the keywords for consumers to choose products, and food companies have begun to explore the road of healthy and nutritious food. Among them, the use of drying technology instead of frying technology has become one of the ways for many food companies to upgrade their processes.

Categories:Industry Trends
Author:
Origin:
Time of issue:2020-03-16 12:00
Views:0

[Packaging and Printing Industry Net Domestic News] Today, China's food industry is showing a diversified development trend, but there are many "junk foods" among them. As consumers' pursuit of healthy life is getting higher and higher, healthy nutrition has become one of the keywords for consumers to choose products, and food companies have begun to explore the road of healthy and nutritious food. Among them, the use of drying technology instead of frying technology has become one of the ways for many food companies to upgrade their processes.

Instant noodles is one of the large-scale instant foods in China's market. Especially in the past two years, the trend of high-end and healthy development has made its market warm up. According to statistics, the overall sales volume of instant noodles in the market reached 40.3 billion copies in 2018, an increase of 3.2% year-on-year, and the sales volume increased by 8.0% year-on-year. So, how can instant noodles that have been criticized as "junk food" achieve a healthy upgrade?

As we all know, noodle cake as the main body of instant noodles, its production process has always been fried. But now, fried instant noodles are more and more unpredictable in the market, and non-fried instant noodles produced by drying technology are increasingly favored by consumers. It is understood that there are two main types of non-fried instant noodles on the market, one is microwave drying type and the other is hot air drying type. Different production techniques give different flavors to instant noodles.

Microwave drying type cakes need to use microwave drying equipment in the production. Microwave can penetrate the inside and outside of the object, so that the internal molecules rub against each other to generate heat. The heating speed is fast and the uniformity is high. Due to the microwave drying technology, it has thermal effects and biological The effect can be sterilized while drying. Hot air drying type cakes usually use hot air drying equipment in production. It uses heated air as a heat source. There are many types of hot air drying equipment on the market today, which can meet different production needs.

In addition to instant noodles, fruit and vegetable crisps are also one of the foods that have successfully "transformed" in the past two years. According to the national light industry standard QB2076-95 [1], fruit and vegetable crisps refer to fruits and vegetables as the main raw materials, which are produced by vacuum frying and dehydration processes. But frying obviously does not meet the general trend of health, and the nutritional value of fruits and vegetables will also be lost a lot. Driven by market demand, vacuum freeze-drying equipment is more and more widely used in the production of fruit and vegetable crisps.

Vacuum freeze-drying refers to first freezing the water-containing material into a solid, and then sublimating the iced water into steam under the condition of low temperature and low pressure, so as to achieve the drying of the material. The use of vacuum freeze-drying technology to produce fruit and vegetable crisps can better protect the volatile components and easily oxidizable components in the materials, and because it is dried in a frozen state, it can better maintain the original shape and structure of the materials.

The expanded application scope of vacuum freeze-drying technology has also brought benefits to the freeze-drying equipment industry. Statistics show that the global freeze-dryer market will reach US $ 788 million by 2021, and the compound growth rate is expected to reach 7.5% in 2016-2021. At the same time, freeze-drying equipment is also developing in the direction of large capacity, high speed, low failure, easy operation, high precision, high safety, and long service life.

Industry sources pointed out that in the past two years, China's food safety level has improved significantly, and consumers' focus has shifted to health. Therefore, for the food industry, it will become more and more important to use technological innovation to upgrade healthy and nutritious food. The equipment manufacturers in the industry also need to meet the production needs of food enterprises through the development and utilization of new technologies and new equipment.

Original title: Health becomes a new trend in the food industry Drying technology has good application prospects

Article link: Packaging and Printing Industry Network http://www.ppzhan.com/news/detail/51986.html

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