Lab spray dryer has a very wide range of applications in the food industry. In the field of food additives, dairy industry, egg industry, etc., lab spray dryers can be found very successful applications.
lab spray dryer application in the processing of fruit and vegetable powder
Because of lab spray dryer unique advantages, fruit and vegetable powder can not only overcome the shortcomings of fruits and vegetables such as unstorable storage, easy to rot and deteriorate, but also meet people’s demand for diversification and freshness of fruits and vegetables.
In this process from fruit and vegetable to fruit and vegetable powder, lab spray dryer is applied. In the lab spray dryer process, the dilution ratio of the material liquid, the homogeneous pressure of the material liquid, the spray drying feed rate, the inlet and outlet temperature, the liquid flow rate, the type and amount of the drying aid, etc., these factors affect the fruit and vegetable powder Color, taste, yield, and nutrients have more or less influence. So choosing a lab spray dryer instrument with good performance is also very important.
Application of lab spray dryer in instant tea beverages
Instant tea beverage is a solid beverage tea that can be quickly dissolved in water. It is convenient to carry and dissolve in water, leaving no residue, less pesticide residue, and easy to adjust the concentration. In this production field, lab spray dryer has also been widely used, such as the production of Ganoderma lucidum black tea solid beverage, and the processing technology of instant red date and black tartary buckwheat milk tea.
Application of lab spray dryer in food additives
Food additives are also known as the soul of the modern food industry, but because some food additives are easily affected by factors such as light, oxygen, temperature, and moisture in the environment, and the food additives themselves have bad odors, their application in food is seriously affected. Obstructed the development of the food industry.
With the birth of microencapsulation technology in the 20th century, these problems were easily solved, and the key to microencapsulation technology is spray drying. Research applications in this area include maltodextrin concentration and shallot oil flavor.
Application of lab spray dryer on soybean peptides
Soy peptides are large molecules of soybean protein, using biotechnology enzymes into small molecule fragments composed of 2 to 10 amino acids. Soy peptides are rich in 22 kinds of amino acids, including 9 essential amino acids that cannot be synthesized by the human body. Soy peptides are small-molecule proteins that are easily absorbed by the human body and are suitable for people with poor protein digestion and absorption, such as middle-aged and elderly patients, patients in recovery period after surgery, patients with tumors, radiotherapy and chemotherapy, and people with poor gastrointestinal function. In addition, soy peptides also have the effects of improving immunity, strengthening physical strength, relieving fatigue, and lowering three highs.
In addition, soy peptides also have good processing properties such as no beany taste, no protein denaturation, acidity and no precipitation, heating and non-solidification, soluble in water, and good fluidity. They are excellent health food ingredients.
The lab spray dryer can adjust the inlet air temperature and outlet air temperature. When a lower inlet air temperature is used, it has little effect on the active ingredients of soybean peptides. So lab spray dryer can quickly produce soybean peptide powder, and the produced soybean peptide powder is milky white in color and has good solubility.