Products applications
Spray dryers are used in many applications.
- Food industry: The food industry uses spray dryers for producing milk powder, protein powder, drink mixes and food additives.
- Chemical industry: The chemical industry uses spray dryers to produce chemical powders including pigments, dyes, catalysts along with polymer materials such as microspheres, polyurethane and polyimide. Spray dryers produce materials for batteries and various chemical substances including dyes and fertilizers along with formaldehyde, catalysts, acids and amino acids.
- Pharmaceutical industry: The pharmaceutical industry uses spray drying to produce herbal drugs and various particulate inhalation and amorphous medications. It also helps drugs dissolve more easily.
- Agriculture: The spray drying process produces fertilizers along with pesticides and animal feed. Spray drying technology transforms liquid agricultural substances into powders and granules which enhances their stability and processing ease.
Products Process used for Egg powder production
| Preparing raw materials: | First, fresh eggs are washed, sterilised and dried. |
| Egg beating and separation: | Eggs are beaten to remove the shells and separate the whites from the yolks. |
| Cleaning and sterilisation: | The eggs are cleaned and sterilised with a fungicide containing chlorine. The water temperature should be more than 7°C higher than the egg temperature. |
| Filtration and homogenisation. | The egg mixture is filtered and made the same. |
| Pasteurisation: | the egg mixture is heated to kill any bacteria. |
| Desugarisation: | In some processes, sugar is removed from the egg liquor. |
| Spray drying: | The treated egg liquid is dried to make powdered egg powder. The spray drying process should be done at 150-200℃ and the egg powder at 60-80℃. |
| Secondary drying: again. | To reduce the moisture content of the egg powder further, it can be dried |
| Packaging: | Finally, the dried egg powder is packed. |
| Item/Model | LPG | |||||||
| 5 | 25 | 50 | 100 | 150 | 200-2000 | |||
| Inlet Temperature (ºC) | ≤ 350 | |||||||
| Outlet Temperature (ºC) | 80 to 90 | |||||||
| Maximum Moisture Evaporation (kg/h)* | 5 | 25 | 50 | 100 | 150 | 200-2000 | ||
| Drive type of Centrifugal Spray Nozzle | Compressed air drive | Mechanical drive | ||||||
| Rotating Speed | 25000 | 22000 | 21500 | 18000 | 18000 | 15000 | ||
| Diameter of Spray Disk (mm) | 50 | 102 | 108 | 108 | 150 | 180-340 | ||
| Heat Source | Electricity | Electricity | Electricity+ steam, fuel oil, gas | Electricity+ steam | Electricity+ steam, fuel oil, gas | Depending on users | ||
| Maximum Power of Electric Heating (kw) | 8 | 31.5 | 60 | 81 | 99 | |||
| Overall Dimensions (L × W × H) | 1.8 × 0.93 × 2.2 | 3 × 2.7 × 4.26 | 3.7 × 3.2 × 5.1 | 4.6 × 4.2 × 6 | 5.5 × 4.5 × 7 | According to the actual situation | ||
| Dry Powder Recovery (%) | ≥ 95 | ≥ 95 | ≥ 95 | ≥ 95 | ≥ 95 | ≥ 95 | ||
The advantages of spray drying in Egg powder production
1.Efficient drying and rapid molding
Instant drying: Spray drying can quickly turn egg liquid into powder within a short period of time. By atomizing the egg liquid into tiny droplets and allowing them to rapidly dehydrate in hot air, the drying time usually only takes a few seconds to several tens of seconds. This rapid drying method effectively avoids the damage to the nutritional components of eggs caused by prolonged high temperatures.
Uniform drying: During the spray drying process, the droplets come into full contact with the hot air, resulting in uniform and consistent drying effects. The particle size and moisture content of the egg powder can be precisely controlled to ensure the stability of product quality.
2. Preservation of nutritional components
Low-temperature drying: Spray drying is usually carried out at a relatively low temperature (generally between 100℃ and 150℃). Compared with traditional high-temperature drying methods, it can better preserve the proteins, vitamins, minerals, and other nutritional components in eggs, especially for heat-sensitive nutrients such as the B vitamins and bioactive substances.
Avoid oxidation: During the spray drying process, the egg liquid is instantly atomized and dried, reducing the contact time with the air, thereby lowering the possibility of oxidation and better maintaining the color and flavor of the egg powder.
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