Spray drying process of fruit juices
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The spray drying process is a commonly used process for processing fruit juices and instant beverages, and has a wide range of applications in food and pharmaceuticals. This processing method makes the product dry quickly in a short time (5~100s), so that the food flavor, color, and nutrient retention rate are high. The instant juice powder produced is of good quality, low water content, low water activity, and easy Transportation and storage.
The principle of spray drying:
Spray drying can be divided into centrifugal spray, pressure spray and airflow spray. The friction between the high-speed gas emitted by the spray drying nozzle and the material liquid can separate the material liquid into fine droplets, which are in complete contact with the hot air, which is suitable for relatively viscous Large materials. In the early stage of spray drying, the material temperature is at the wet bulb temperature level, and the drying is completed instantaneously, the exhaust temperature is not high, and the damage to the nutrients of heat-sensitive fruits and vegetables is small. In industrial production, spray drying chambers generally have special requirements. For example, the tower wall is equipped with a cold air jacket device, and an automatic rapping device or air sweep device is equipped to reduce wall sticking and protect the quality of spray dried products.
Spray drying process of fruit juices:
The physical and chemical properties of the instant juice powder produced by spray drying are determined by the various properties of the liquid material (viscosity, particle size, flow) in the spray drying process; the air flow (air temperature, pressure) and other process parameters in the spray drying process. It has a certain relationship with the model of spray dryer. The glass transition temperature of most components in the juice is very low, so in the process of spray drying, the droplets may not be dried into powder or stick to the drying cylinder of the dryer. In this way, it will lead to a decline in yield and also bring difficulties to production operations. In production, additives such as starch, gum arabic, and maltodextrin are commonly used to increase the glass transition temperature of the juice powder and reduce the phenomenon of wall sticking. In addition, the fruit juice powder produced by spray drying is not convenient for packaging and transportation because the particles are too small and light, which brings great troubles to research and production. Therefore, it is a very important research to optimize the process of spray drying to produce fruit juice powder to make the product high in quality, rich in nutrition and increase the yield.
A very important link in the spray drying process is the selection of drying aids. Since the raw material of the juice contains a large amount of small molecules of sugar and acid, the glass transition temperature is very low, resulting in strong viscosity, not only difficult to be dried into powder, It is also easy to adhere to the spray-dried pipeline, so it is necessary to add a suitable drying aid to increase the glass transition temperature and solve the problem of the viscosity of the juice.
We are a manufacturer of spray drying equipment. The company has been committed to the design, manufacture and service of laboratory equipment and drying equipment for many years. Especially in fluidized drying and powder engineering, it has strong strength, and constantly adopts new concepts of environmental protection, energy saving, and people-oriented, and adopts brand-new technological research and development and manufacturing equipment. Welcome to contact us to get the price of the product.
