Prepared Foods’ R&D Application Seminars recently explored antioxidants. Presenters discussed some of the pioneering technology in this field, as well as a look at five “orphan ingredients” with strong antioxidant capacity.
Details of a unique, infrared drying method by Vivid Harvest that preserves the vitamin and antioxidant content and capacity of fruits and vegetables was presented by Rodger Jonas, director of national sales, PL Thomas Inc., in his Prepared Foods’ R&D Application Seminar titled “Effects of Drying Methods on Vitamin C Content.”
Jonas discussed the pioneering, patented drying technology called Radiant Zone Drying (RZD). To preserve delicate nutraceuticals, the process uses infrared energy that targets water molecules without disturbing the antioxidants, phytonutrients, vitamins, minerals or enzymes in the fruit. The system handles fruits and vegetables in most forms, from thin-film liquids (juices, purees, slurries) up to pulps and pieces, and subjects them to a low, controlled temperature process that takes only minutes to dry -- typically less than 10 minutes.