Application Of Spray Dryer In Food Industry
The application range of spray dryer is very wide, suitable for food, medicine, milk powder, egg yolk, soy sauce, coffee, starch, protein, hormones, serum, antibiotics, enzymes, spices, extracts, organic chemistry, wax, dyes, washing Agents, surfactants, pesticides, preservatives, synthetic resins, pigments and other inorganic chemical fields, ferrites, ceramics, copy powders, magnetic materials, metal powders, photosensitive materials, various industrial pharmaceutical fields. Below we introduce several applications of spray dryer price in the food industry.
Food additives:
Food additives are generally added to food in small amounts and can improve the appearance, flavor, and organizational structure of food or non-nutritive substances in storage properties. The drying of food additives is inseparable from the spray dryer. The spray dryer can quickly dry food additives. The product has uniform granularity, good fluidity and solubility, high product purity and good quality. Residual moisture content, bulk density and particle shape all meet the standards. The spray dryer process is simple, and the operation and control are convenient. After drying, the food additives do not need to be crushed and screened, which reduces the production process and improves the product purity. The product particle size, bulk density and moisture can be adjusted by changing the operating conditions of the spray dryer within a certain range, and the control and management are very convenient.
Common food additive materials that can be dried:
Preservatives: Preservatives include sodium benzoate, sulfur dioxide, potassium sorbate, lactic acid, etc. It is used in food processing such as jam and preserves.
Antioxidants: Antioxidants can extend the shelf life of foods. Commonly used are vitamin C, different-dimensional C and so on.
Colorants: Colorants are commonly used synthetic pigments such as carmine, amaranth, tartrazine, and indigo. It changes the appearance of food and makes it more appetite.
Thickeners and Stabilizers: Thickeners and stabilizers can improve or stabilize the physical properties of cold food products, making the appearance of food smooth and delicate. Keeps frozen foods like ice cream soft and fluffy.
Leavening agent: Some candies and chocolates are added with a leavening agent, which can promote the production of carbon dioxide in the sugar body, thus playing a role in leavening. The leavening agents used are sodium bicarbonate, ammonium bicarbonate, and yeast.
Sweeteners: The commonly used artificial sweeteners for sweeteners are sodium saccharin, sodium cyclamate, etc. The goal is to have more flavor.
Acidulants: Some beverages, candies, etc. often use acidulants to adjust and improve the flavor effect. Citric, tartaric, malic, lactic acid, etc., are commonly used.
Pistachio Ingredients:
Pistachios are rich in vitamins, minerals and antioxidants. Pistachios are characterized by being low in fat, low in calories, and high in fiber. When drying pistachios, the layer and the inner stirring are heated at the same time, and the outer layer and the inner stirring are heated at the same time, so that the material forms a continuous circulation state in the barrel, which further improves the uniformity of the heating of the material.
Coffee:
Coffee can stimulate the central nervous system and respiratory system. Coffee can reduce muscle fatigue and promote the secretion of digestive juices. The coffee centrifugal spray dryer is very common in the coffee processing process, which can quickly obtain instant coffee, in a word, it can ensure the high quality and good taste of the product. In this process, a high-structure dryer with medium-pressure nozzles and drying air are used in parallel and decreasingly. To heat compressed air, rely on a system fueled directly by gas or on a system fueled by vapor or liquid. The drying temperature is very important, in order to keep the aroma intact, the temperature has to be lower. Dry the product not composed of instant powder, hollow small spheres to make particles of about 100/300 μm. A CO2 injection system is required to reduce bulk density.
Starch:
Starch is a high polymer of glucose, which is hydrolyzed to disaccharide stage to maltose, and monosaccharide is obtained after complete hydrolysis. Starch is divided into amylose and amylopectin. Amylose turns blue when it meets iodine, and amylopectin turns purple when it touches iodine. This is not because the starch and iodine have a chemical reaction and interact, but the central hole of the starch helix can just accommodate the iodine molecule, and the two form a blue-black complex. Starch is stored in seeds and tubers, and starch content is high in all types of plants.
Starch air dryer is a large-scale drying equipment. It adopts the principle of instant drying and uses the rapid movement of hot air to drive wet materials and suspend the wet materials in the hot air, which strengthens the entire drying process and improves heat transfer. The rate of mass transfer, the unbound moisture of the materials dried by air flow can be removed almost completely, and the dried materials will not be deteriorated, and the output can be significantly improved compared with ordinary dryer drying, and users can obtain higher quality in a short time. economic benefits.
