The process of spray drying is that of turning a liquid like milk into a dry powdered product by mixing it with very hot air. Commonly the most important device employed to spray milk through is a high-pressure nozzle. This method of spray drying is a very common kind of food dehydrating in the field. In virtually any instance in which the necessary end result is any kind of food product in powdered form, it may be the preferable strategy and can be employed in a lot of different kinds of applications besides. Spray drying has been in existence for years, believe it or not the original patented spray drying procedure was indeed back in the 1870s.
Typically the technology requires meticulously controlling the temperature range, the air flow rate, and even the droplet size to be able to eliminate nearly all the moisture content inside the product and render the product to a fine powder sometimes at astoundingly minimal temperatures. There are three main primary processes operating here – firstly all of the liquid is in fact atomised through mixing with high pressure air via a misting nozzle, subsequently it will be evaporated and ultimately stored as a powdered solid.
Perhaps it will surprise most people to learn that that live vaccines are able to be subjected to this process without killing them, even though this process may occur at high temperatures. The process allows the precise control over the actual dimensions, composition and even quantity of moisture in the actual particles and is also widely used widely inside the pharmaceutical industry.Various other encapsulation processes usually tend to sometimes cause damage to the product or even give rise to thoroughly irregular particles as in freeze drying, rotary evaporating and oven drying. The well-known and commonly utilized food product which will be spray dried in massive quantities is certainly in fact milk.
The colouring, and flavor of today’s powdered milk owes its high standard particularly to this spray drying. This process starts with separation of cream from the actual milk to create skim milk, which could be subsequently accumulated at the correct temperature inside giant tanks. This is often necessary to regulate the actual fat content then the milk runs through the centrifuge to make the consitancy actually thinner .
A further procedure is pasteurisation in order to get rid of the majority of the unwanted microbes.The main heat treatment methods are are quite a minimal heat level in order to avoid damaging the flavour and is also an important aspect of determining the end consistency of a product.
On occasion the temperatures are significantly greater during this step according to the sort of milk being used for instance skim, normal or buttermilk. Before spray drying the procedure of homogenization comes next in case the product will be skimmed milk, to help definitely get rid of any sort of left over bugs present in the milk. Afterward the process of spray drying is simply instantly accompanied by the gathering and also final processing to the regulated powdered product completely ready for item packaging and furthermore shipping.
Industrial nozzle heads are almost identical in design to Compressed air dryer systems. You will often find precision nozzles in the process of milk powder production.