Спрей сушильного оборудования для сушки яичного порошка

All the leading food processing companies use spray dryers to produce powdered products. Spray drying has the ability to handle heat sensitive foods with maximum retention of their nutritive content. The flexibility of spray dryer design enables powders to be produced in the various forms required by consumer and industry. This includes agglomerated and non-agglomerated powders having precise particles size distribution, residual moisture content, and bulk density. Spray drying transforms a liquid foodstuff into dry powder. The process involves the atomization of liquid into a spray using either rotary or nozzle atomizers. The spray is contacted with hot air entering the drying chamber through a roof air disperser. Evaporation of moisture, particle formation, and drying proceed under controlled conditions of low product temperature processing. The product is discharged continuously from the drying chamber and fines entrained in the exhaust air are recovered in cyclones. Operating temperatures and spray dyer designs are selected according to the powder specification and drying characteristics. Spray dryers for food products often feature vibrating fluid bed attachments for powder moisture content adjustment, agglomeration or cooling Foodstuffs in powder or agglomerated form Biscuit/cake dry mix Cocoa-based food Coconut milk Cheese powder Coffee (instant) Coffee substitutes Coffee whitener Egg powder Food colors Food fillers Food flavors Fruit juice (with filler) Health food extracts Ice cream mix Liquorice Milk-based food Soup dry mix Soya paste Soya-based food Spices Tea (instant) Tomato egg powder dryer