ANSWER
The table below shows the differences between freeze dried, spray dried and drum dried fruit/vegetable powder.
Freeze Dried | Spray Dried | Drum Dried | |
Process | Drying process in which the solvent and/or the suspension medium is crystallized at a low temperature and thereafter sublimated from the solid state directly into the vapor phase. | Spray drying is a unit operation by which a liquid product is atomized in a hot gas current to instantaneously obtain a powder form. | Drum-drying uses indirect steam to dry a fruit purée in about 30 seconds, from the time it’s put on a hot drum to the time its cut off with a knife. |
Nutrient Stability | Retains the maximum amount of product nutritional value such as naturally occurring ascorbic acid. | High temperature of heat may cause the loss of nutritional value. | High temperature of heat may cause the loss of nutritional value. |
The table below shows the Advantages and Disadvantages of Different Drying Methods.
Freeze Dried | Spray Dried | Drum Dried | |
Advantages |
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Disadvantages |
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References
Agnieszka, C. & Andrzej, L. (2011). Freeze-Drying – Application in Food Processing and Biotechnology – A Review. Polish Journal of Food and Nutrition Sciences, 61(3), 165-171.
Bhandari, B., Bansal, N., Zhang, M. & Schuck, P. (2013). Handbook of Food Powders: Processes and Properties. Cambridge: Woodhead Publishing Limited.
Canuto, H., Afonso, M., & Costa, J. (2013). Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin. Acta Scientiarum. Technology, 36(1). https://doi.org/10.4025/actascitechnol.v36i1.17499
Murugesan, R. & Orsat, V. (2011). Spray Drying for the Production of Nutraceutical Ingredients-A Review. Food and Bioprocess Technology, 5(1), 3-14. https://doi.org/10.1007/s11947-011-0638-z