Understanding the Concept of Spray Drying Process
Spray drying is the change of feed from a liquid state into a dried state by spraying the feed into a hot channel. The kind of feed can be suspension, gel-like paste or a solution which can be converted into granules, powders or agglomerates. The form that the finished item takes is subject to numerous elements, including the chemical and physical properties of the feed, the design and the operational process of spray drying.
Spray drying is an extremely adaptable and flexible process that can achieve any difficult item requirements of eatables and pharmaceutical products, offering minimal-expense solution for some drying problems. Spray drying can take care of drying issues identified with thermally sensitive substances, for example, eatable ingredients and flavors. Spray dried items hold the nutritional value of the ingredients, at the same time offering a material that can be utilized specifically in a final composition, or can be promptly blended or reconstituted.

By changing the working states of a spray dryer, different physical attributes can be accomplished according to the requirement. Atomization is the use of some type of energy to make little drops of the feed stock. There are many types of feeding systems used to atomize the feed item. The most widely recognized atomization procedures are a high pressure nozzle, revolving atomization and two-fluid atomization. In all cases, the level of atomization can be changed to either increasing or reduction the drops of the feed. The size of the drops straightforwardly relates to the molecule size of the completed item in case of manufacturing powders. By changing the level of atomization, an extensive variety of sizes can produced.
Does Particle Size Matter?
Yes, in fact, finally produced product’s particle size is highly important in its applications within the packaged food industry. The mouth feel of a finished item or the segregation of a blend can be effectively impacted by the dried product’s particle size.
Could Spray-Drying be utilized to Combine Ingredients?
The agglomeration or consolidating of small particles should be possible in certain spray dryer designs. The agglomeration procedure makes an item that is more dissolvable and handles superior than the powder form of the same item. Nutritionally and chemically, the materials are usually equal, yet the agglomerate has a bigger surface area for every volume giving it a superior dissolving feature.
Items that were once not ready to be dried, because of their physical nature, can be dried by building up a method that is intended to carry the item. For instance, oils utilized as a part of flavorings can be delivered in a dry shape by the formation of an emulsion of the oil and other transporter items. These emulsions are particularly designed in view of the end utilization of the item and the material to be dried. The capacity to comprehend the customers’ final necessity and design an item that meets these criteria is vital in developing new items.
