Spray drying of milk powder is a widely applied technology in liquid forming and drying industry. It is suitable for producing powders and granular solid products from liquid solution, emulsion, suspension and paste liquid raw materials. Therefore, spray drying is an ideal process when the particle size distribution, residual water content, bulk density and particle shape of finished products must conform to the standard.
Milk powder spray dryer principle is air filtration and heating, enter the dryer top air distributor, the hot air spiral into the drying chamber evenly. The liquid with the high speed centrifugal atomizeris swiftly atomized through the top of the tower and it is atomized into tiny droplets of mist and contacted with the hot air. spray dryer can be dried into finished products in a very short time.
The finished product is continuously output from the bottom of the drying tower and the cyclone separator, and the waste gas is discharged by the fan.
The application advantages of milk freeze-dried milk powder are as follows:
1. As the whole process is carried out in a low-temperature (<50 ° C) oxygen-depleted vacuum environment, its nutritional components are hardly lost or damaged, and the natural flavor, quality and color of the milk powder remain unchanged. Limits the nutrients in raw milk, especially heat-resistant active substances. Large amounts of nutritional components such as heat-sensitive substances (destruction rate of protein, vitamins, etc.> 35%) and active substances in raw milk caused by the existing high-temperature sterilization process are avoided.
2. Bringing the original pure and natural high-nutrition milk powder to consumers. Experimental spray dryers, especially immunoglobulins, EGF (epidermal growth factor) and other active substances in milk are of important nutritional and health significance to infants and the elderly. Currently freeze-dried milk powder is a blank in the market;
3. The rehydration (reconstitution) grade of milk powder is good. Due to the large amount of honeycomb pores caused by the direct vaporization of water during lyophilization, the state of reconstituted raw milk can be completed in a few seconds, making drinking more convenient.
4. Convenient storage and longer shelf life.
5. The freeze-dried milk powder of the experimental spray dryer has a large internal surface area, is easy to absorb moisture and oxidize, and requires vacuum-sealed packaging. It can be generally used as a packaging unit according to different consumer groups, and it is not easy to use large-quantity packaging.
6. It is estimated that the one-time investment of equipment is large, and the processing cost is basically the same as the existing milk powder production (thermal processing) cost.
7. Due to its natural, nutritious and convenient characteristics, freeze-dried food is now becoming a new food hotspot in Japan, Korea, Europe, and the United States, and is gradually becoming the trend of the world food revolution.
The application advantages of milk freeze-dried milk powder are as follows:
1. As the whole process is carried out in a low-temperature (<50 ° C) oxygen-depleted vacuum environment, its nutritional components are hardly lost or damaged, and the natural flavor, quality and color of the milk powder remain unchanged. Limits the nutrients in raw milk, especially heat-resistant active substances. Large amounts of nutritional components such as heat-sensitive substances (destruction rate of protein, vitamins, etc.> 35%) and active substances in raw milk caused by the existing high-temperature sterilization process are avoided.
2. Bringing the original pure and natural high-nutrition milk powder to consumers. Experimental spray dryers, especially immunoglobulins, EGF (epidermal growth factor) and other active substances in milk are of important nutritional and health significance to infants and the elderly. Currently freeze-dried milk powder is a blank in the market;
3. The rehydration (reconstitution) grade of milk powder is good. Due to the large amount of honeycomb pores caused by the direct vaporization of water during lyophilization, the state of reconstituted raw milk can be completed in a few seconds, making drinking more convenient.
4. Convenient storage and longer shelf life.
5. The freeze-dried milk powder of the experimental spray dryer has a large internal surface area, is easy to absorb moisture and oxidize, and requires vacuum-sealed packaging. It can be generally used as a packaging unit according to different consumer groups, and it is not easy to use large-quantity packaging.
6. It is estimated that the one-time investment of equipment is large, and the processing cost is basically the same as the existing milk powder production (thermal processing) cost.
7. Due to its natural, nutritious and convenient characteristics, freeze-dried food is now becoming a new food hotspot in Japan, Korea, Europe, and the United States, and is gradually becoming the trend of the world food revolution.
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