Page 42 - FoodFocusThailand No.171 June 2020

STRONG QC&QA
STRONG QC&QA

Innovative Lab Device

for your Demand

Developments in food technology have contributed greatly to change our world. They help to improve the food
taste and appearance, ensure a long shelf-life or promote health effects. There are various and innovative
solutions in the field of food processing and food additive purification as described below with a few examples
from research and production.

Spray Drying Rotary Evaporation
A spray dryer allows the generation of dry particles in the nm to µm Rotary evaporation helps in kitchens to concentrate non-volatile
range. Spray dryers are used to transform a liquid, such as solutions, components in a mixture. This is done under vacuum with the use of
suspensions or emulsions via small droplets and a hot gas into dried rotation and heat. An example would be removing water from blood
powders. A major application is the production of milk powder. In general, orange juice to leave behind pure, fresh flavors. Another use is to
liquid milk is easily denaturized and difficult to store for a long time. To extract desirable flavors and volatile aromas from a blend of fruit,
prolong its shelf life and to simplify transportation milk is spray dried to herbs and alcohol without excessive heat. A famous example is the
milk powder. production of gin. Some of the compounds and flavors in the plants
added to the gin are heat sensitive, so with traditional distillation some
Encapsulation Technology of those compounds get lost. The advantage of vacuum distillations
Liquid capsules and beads in the µm to mm range can be generated is that the boiling point of the alcohol can be reduced, less heat is
via prilling by vibration using encapsulation. For example, bioactive oils applied to the botanicals and more heat sensitive compounds are
encapsulated in a wet alginate core-shell get protected from oxidation retained.
reactions, show an increased physical stability and enhanced bioactivity
whilst the alginate masks their unpleasant taste. Chromatography Technique
Pigments are used as additives in food to enhance appearance and
Freeze Drying to promote health effects. There is a high demand to use pigments
Freeze drying is used to preserve foods without changing their derived from natural sources, such as beetroot or curcumin.
appearance or taste. The freeze-drying process includes freezing of Preparative chromatography enables the purification of pigments from
the food sample and subsequent application of a fine vacuum to the a natural extract mixture. Preparative chromatography is a type of
frozen sample. Under these conditions, the water in the food will liquid chromatography, where the compounds get separated by
sublimate, hence, the sample dries. In food applications, freeze drying different adsorption behaviors with a porous phase (generally silica).
is commonly used to dry conserve fruits, such as bananas.

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