It has also anti-oxidant and antiinflammatory activities that interfere with carcinogenic process and mutagenic activities. Carrot and ginger being perishable and seasonal, these are not possible to readily to make available throughout the year.
Dehydration of carrot and ginger during the main growing season is one of the important alternatives of preservation to further develop value-added products throughout the year.
All the above reference can be taken into consideration for the difference in antioxidant activity and phenolic content of the all the premixes. As tea premixes has tea solids which is made from tea leaves whose quality is governed by several factors ultimately deciding the quality of the end product.
During the water removal the processed product is undergoing deep changes of physical structure and appearance, starting with thin waterlike liquid and terminating with dry powder at the end of the process.
Therefore, one single method of water removal cannot be optimal throughout the whole process, as also the product composition is different from one food product to another. In the food and dairy industry the following dehydration methods have been adopted.
As an alternative to the thermo-compressor, the mechanical vapour compressor has during the last fifteen years found extensive use in evaporators in the dairy industry. The applied energy for the compressor is usually electricity,
but also diesel motors are used. Other processes may require steam at low pressure, and the compressor may be driven by a steam turbine acting as a reducing valve.
The requirement for a modern evaporator is also flexibility and thus an ability to operate with various products and therefore with different capacities. The problem is a different solids content in the product to be evaporated, and that the spray dryer will have a different capacity when drying different products.
placed between the last effect’s separator and the condenser, thereby saving cooling water as well. From the vapour cooler the milk is passed through the preheating section of the last effect and then back to the first effect before it enters the boiling section of the first effect.
Due to the evaporation of water in the cooling tower water has naturally to be added, but the amount is low. When a mixing condenser is used the extra water requirement is practically nil, as the condensed vapours are mixed with the water. It is recommended at certain intervals to renew the recycled water completely to avoid bacteria growth.
In order to be sure that the final powder has always been exposed to the wanted pasteurization temperature, this temperature is controlled automatically in most cases. The system is simple and well known from plate heat exchangers where the steam pressure controls the milk temperature by means of a simple steam pressure reduction valve