Egg Powder Spray Dryer
ZZKD is a professional spray dryer distributor. Our spray dryer is made of 304 stainless steel. Using two-stage heating, the temperature can be raised to the set temperature in 1 minute. Compared with other egg powder spray dryer on the market, the experiment can be started faster. The moisture content of the powder is low. Egg powder is made by centrifugal spray drying. It has rich nutritional value and high calorific value. It is suitable for infants, young children, the elderly, and patients. It is known as "the ideal tonic for human beings". The following is the introduction of egg powder spray dryer, let's find out.
Egg powder spray dryer is a special equipment for drying emulsion, suspension, paste and solution. After filtering and heating, the air enters the hot air distributor on the top of the egg powder spray dryer, and the hot air will spiral into the drying chamber evenly. The raw material liquid is rotated by a high-speed centrifugal atomizer into an extremely thin gasified liquid pellet, which flows in parallel with the hot air, and then the liquid is dried into a powder product in a short time (5-10 seconds). The filtered exhaust air will be discharged through the fan. For wet organic solvent materials, the egg powder spray dryer can be designed with a closed cycle process. It can utilize circulating nitrogen to dry materials.
Dry egg powder can be divided into whole egg powder, egg yolk powder and protein powder. It is mainly used to remove most of the water in the egg liquid in a short time at high temperature to make a powder product with a water content of about 4.5%. Dried egg powder is mainly used in the food industry.
How to make egg powder:
1. Stirring and filtering of egg liquid: the purpose is to filter out the broken eggshell, egg yolk film, frenulum and other substances contained in the egg liquid, and to make the egg liquid stir evenly.
2. Pasteurization: The egg liquid is detoxified at 64-65°C for 3 minutes, so that the number of bacteria and E. coli is basically killed. Immediately after disinfection, store it in the egg storage tank and spray it quickly. Sometimes due to the high viscosity of the egg yolk, a small amount of sterile water can be added, and the pasteurization can be carried out after fully stirring.
3. Spray drying: The egg liquid is sprayed from the sprayer by pressure into highly dispersed mist-like particles. Due to the action of hot air in the drying room, the water in the egg liquid is quickly evaporated and dehydrated to become powdered egg powder. Water vapor can be carried away from the exhaust vent by hot air. The entire drying process only takes 15 to 30 minutes. Commonly used equipment includes heating devices, drying chambers, cyclone dedusters and spraying devices. Before egg powder spray dryer, all tools and equipment used must be strictly sterilized, and the temperature of the hot air provided by the heating device is preferably about 80°C. If the temperature is too high, the egg powder will have a burnt taste and the solubility will be affected; if the temperature is too low, the egg liquid will not be completely dehydrated and the water content will be too high. Egg yolk powder made from egg yolk liquid is generally required to have a moisture content of no more than 4.5%.
4. Sieving powder: Mainly sifting out impurities and coarse particles in egg powder, so that the finished product is in a uniform powder shape. At present, it is mainly carried out by powder sieving machine.
5. Packaging: sifted egg powder needs to be packaged. Usually rectangular tinplate barrels are used. After the egg powder is filled, cover and seal immediately. Packaging operations must be done under sterile conditions. Specific operation requirements: Check qualified iron drums, clean the inside and outside, and disinfect with dry heat above 85°C for 6 hours, or disinfect with 75% alcohol.
Egg powder quality standard:
1. Sensory indicators: powder state, light yellow, normal smell, no impurities, good solubility.
2. Physical and chemical indicators: whole egg powder ≤4.5%; egg yolk powder ≤4.0%; fat: whole egg powder ≥43%, egg yolk powder ≥60%; free fatty acid: whole egg powder ≤5.6%, egg yolk powder ≤4.5% .
3. Bacterial indicators: total number of bacteria: whole egg powder and egg yolk powder, no more than 10,000 per gram.
4. Coliform bacteria: no more than 110 per 100 grams of whole egg powder, no more than 40 per 100 grams of egg yolk powder.
5. Pathogenic bacteria (Salmonella): Whole egg powder and egg yolk powder shall not be detected.
