The entire process took only 15 minutes and was carried out at 60 degrees (the specific equipment parameters depend on the materials and customer requirements),the following pictures are for reference:
(Cheese cut into 2cm cubes)
(Online monitoring during operation process)
(Final test results)
Comparison of Different Drying Methods:
|
project |
dynamic microwave drying |
spray drying |
steam vacuum drying |
|
drying time |
45 to 70 minutes |
3~5 seconds |
20 to 45 hours |
|
drying temperature |
45~80 degrees (adjustable) |
Inlet angle 180 degrees |
50~60 degrees (difficult to control) |
|
loss of extract |
0 |
2~5％ |
More than 3% |
|
M str |
4~5％ |
2~4％ |
4~6％ |
|
content loss |
20-30% more than other devices |
Decrease 20-30% |
Decrease 20-30% |
|
Production under the same conditions |
One |
3 units required |
5 units required |
|
Cost per kilogram of dry paste |
0.4~0.5 yuan/kg |
3~4 yuan/kg |
3~4 yuan/kg |