I'm having issues with water being retained on vegetables (green beans, okra, spinach) as they exit a blancher and enter a large tunnel freezer. The vegetables are cooled with 45oF water in the last section of the blancher in order to reduce the load on the freezer (which operates at -40oF). This can not be changed.
I've searched for a food grade surfactant that could be mixed with the cooling water, but was unable to find one. Do you know of any surfactants on the market that would prevent water from sticking to the vegetables? Is anyone actively researching this? Is there any way to make the water "wetter" without using a surfactant?
Despite using surfactants I think it is more simplest to remove the water droplet with a high velocity stream of air.
Thank you for the response. Pulling a partial vacuum or using air knives has been considered, but I'm trying to explore other, perhaps more sanitary options.
Would it be possible to use an electric field to pull water? How strong would the field need to be? Obviously safety would be a concern.
it seems to me you are on the wrong track. Usually, surfactant can make surfaces more hydrophilic. Opposite is possible, but you likely not would like to cover the vegetables with a layer of fabric softener. You look for a complicated sophisticated solution, which will be more costly than leaving the remaining water on vegetables. Drying the air in the freezer should be much simpler. Maybe dried air circulation before freezer with maybe a step to freeze out water, could fit into your system.
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