Spray drying
TOC
What Is Spray Drying?
Spray drying refers to a technology that atomizes liquid or paste raw material into a fine mist and dries it instantly with high-temperature hot air, processing it into powder form. In Japanese it is also called "funmu kanso," and in the food industry it is widely used for soup powders andVegetable powder, processing seasonings, and more.
A feature of this technology is that, because it can dry at high temperature in a short time, it suits mass production while curbing microbial growth. The powder is homogeneous with high flowability, and excels in storage, transport, and re-dissolvability.
Characteristics and Background of Spray Drying
Spray drying is a processing technology that has developed alongside expanding demand for instant foods, and its use continues to advance in many fields even now.
The main characteristics and background are as follows:
A drying technology suited to mass production: Because short-time, continuous processing is possible, it suits large-scale manufacturing.
High powder stability: It can be processed into uniform particles, excelling in storability, distributability, and ease of use.
Heat-resistant raw materials are suitable: Because it processes at high temperature, components weak to heat such as enzymes and vitamins are unsuitable.
A wide range of applications: Development of powdered raw materials tailored to the use—soup, dashi, beverages, dietary supplements—is possible.
Also drawing attention as an SDGs response: By drying and powdering off-spec vegetables and surplus raw materials, it can also contribute to reducing food loss.
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FAQ
Q1. What's the difference between spray drying and freeze-drying?
A. Spray drying atomizes liquid and dries it at high temperature into powder. Freeze-drying, on the other hand, sublimates the moisture from frozen raw material under vacuum, drying it while keeping its shape. The processing targets, flavor, and texture differ.
Q2. What raw materials are suited to spray drying?
A. Tomato・Carrot・Gingerand other vegetable purees, fruit juices, soups, dairy products, and the like—raw materials with moderate viscosity and relatively good heat resistance are suitable.
Q3. What should I watch for when requesting spray-dried products via OEM?
A. Because processing conditions differ depending on the raw material's viscosity and pH, evaluation during prototyping is required. Also, because manufacturing equipment is limited, you need to confirm in advance which items can be accommodated.
