UNAL researchers discover how to extend the life of many fruits without losing nutrients

In an effort to extend the shelf life of fruits without sacrificing their valuable nutritional components, researchers at the Universidad Nacional de Colombia have developed an innovative prototype that uses the spray-drying technique. This was reported by the university’s News Agency.

This technology, developed by Jackson Camilo Tovar González, master’s degree in Mechanical Engineering, and Carolina María Sánchez Sáenz, professor at the Department of Civil and Agricultural Engineering of the Universidad Nacional de Colombia (UNAL), seeks to revolutionize the way fruit juices are preserved and used. In this way, the life of these precious foods, of which Colombia is rich, can be extended.

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Spray drying is a technique recognized in the food industry for its ability to convert concentrated liquids into powder. This technology is highly efficient and fast in the process of dehydrating fruits, which maintains their essential properties, such as vitamins and other heat-sensitive components.

For example, by applying this technique to orange juice, a powder is obtained that retains its high vitamin C content and other beneficial properties.

The prototype developed by Tovar González and Sánchez Sáenz, which represents an important step towards a more nutritious and sustainable future, consists of:

1. compressor and nozzle: a compressor supplies compressed air that, when combined with the liquid to be dried (such as orange juice), allows atomization of the liquid into small droplets. The specific pressure of the air flow is crucial for this process.

Dosing pump: This pump introduces the liquid into the nozzle together with the compressed air, where atomization and formation of fine droplets occurs.

3. Encapsulant Element: An encapsulant is added to the atomized liquid to facilitate the formation of solid particles during the drying process.

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4. Hot Air: A fan supplies hot air that combines with the atomized droplets, which dries the encapsulated particles and forming the final powder.

Unlike conventional spray dryers, which are usually designed for specific products, this new prototype is highly adaptable. This means that it allows variables such as air pressure, temperature and liquid viscosity to be adjusted, making it ideal for a wide range of fruits.

Potential future applications

Given their versatility, powdered products obtained from fruits using this technology offer multiple applications. In addition to the food industry, these products can be used in the pharmaceutical, chemical and culinary fields.

The ability to extend the shelf life of powdered products opens up opportunities for their storage, transportation and use in various applications.

Tovar González explained that there are exciting prospects, such as the possibility of using this technique in the drying of biological components, and even blood.

In this way, the approach could have a significant impact on the medical and health field, and open new doors in diagnostics and treatments.

An achievement in extending the life of fruits obtained from interdisciplinary collaboration

The development of this prototype has been a collaborative effort involving researchers from various disciplines. From simulation to material selection, each step was crucial to materialize the equipment.

Performance validation was performed using computational fluid dynamics, which simulates how liquids and gases behave in different situations.

In the pilot test, orange juice was the protagonist, showing the potential of the technology to extend the life of this and other fruits. Karen Reyes, a student of the Master’s Degree in Engineering – Biosystems Engineering, will now focus on developing an improved orange powder that preserves its vitamins and properties to the maximum.

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