![<?echo $_SERVER['SERVER_NAME'];?>](/template/twentyseventeen/skin/images/header.jpg)
Spray drying and subsequent fluidized bed drying techniques will determine more economical and efficient production methods and produce special performance powders that use concentrated liquids as raw materials. Usually, large-scale drying equipment is used to produce food powders. Each drying equipment can produce several tons of powder per hour. Moreover, most powders can be used as components of powders because they contain ingredients for dairy products. From the current state of the technical development of the drying industry, we are most concerned about: how to protect nutrients, inactivate the unwanted microorganisms, achieve the required particle moisture and function, and extend the shelf life of foods. Because of the complexity of the drying process, it is necessary to involve the interaction of droplets and hot gases, the distribution of droplet size, and the particle trajectory and hot gas flow patterns. Therefore, it is very difficult to establish a model of detailed drying phenomena in a spray dryer. During the drying process, tracking the droplets in the hot air in the drying chamber, or tracking the particles in the liquid during reconstitution with water, can form an effective method to help understand and deal with the formation of typical particles that appear during application. process.
The results of the study indicate that food powders should be produced around spray drying and related processes. Among them, special emphasis should be placed on the key elements of the drying process and food interactions, and through the example of spray-drying milk-based raw materials, identify potential problems and, at the same time, explore the type of functional assessment in a more scientific way.
In the drying process, the particle problem has a great impact on product quality. Understanding and quantifying the process of a droplet/particle is very important for the effective production of high-quality products. In the dryer, the important processes are atomization, mixing and drying; in the liquid, the process wets, disperses and dissolves the particles.
The use of more scientific methods to improve the functionality of more advanced spray-dried food production equipment will facilitate commercial operations and achieve high-quality water reconstitution purposes. A simple but accurate drying dynamics model (ie, agglomeration dynamics) can be established to more efficiently optimize plant operation, achieve energy savings, and develop new products. It is challenging that the determination of the spatial distribution of moisture within the particles becomes more stringent when determining the quality of dried foods. Since there are currently no accurate moisture curves measured in the laboratory for particle size particles (particle size range: dozens of micrometers to several hundred micrometers), research in this area needs to be strengthened.
The results of the study indicate that food powders should be produced around spray drying and related processes. Among them, special emphasis should be placed on the key elements of the drying process and food interactions, and through the example of spray-drying milk-based raw materials, identify potential problems and, at the same time, explore the type of functional assessment in a more scientific way.
In the drying process, the particle problem has a great impact on product quality. Understanding and quantifying the process of a droplet/particle is very important for the effective production of high-quality products. In the dryer, the important processes are atomization, mixing and drying; in the liquid, the process wets, disperses and dissolves the particles.
The use of more scientific methods to improve the functionality of more advanced spray-dried food production equipment will facilitate commercial operations and achieve high-quality water reconstitution purposes. A simple but accurate drying dynamics model (ie, agglomeration dynamics) can be established to more efficiently optimize plant operation, achieve energy savings, and develop new products. It is challenging that the determination of the spatial distribution of moisture within the particles becomes more stringent when determining the quality of dried foods. Since there are currently no accurate moisture curves measured in the laboratory for particle size particles (particle size range: dozens of micrometers to several hundred micrometers), research in this area needs to be strengthened.
Impact Crusher Parts,Impact High Chrome Part,Impact Crusher Blow Bar,Crusher Part Impact Bar
ZHEJIANG FULE MINING MACHINERY CO., LTD , https://www.flmachines.com