3 Types of Industrial Food Dryers

Drying is an essential step in food manufacturing. It involves the removal of large quantities of moisture while retaining or distinguishing one food product from another. The equipment used are called food dryers. They differ from each other in terms of processes, but they work according to the same principle: temperature is raised so that water evaporates and leaves behind a dried food product.

This shouldn’t be confused with dehydration. While similar, dehydration means to get rid of all the liquid in a given compound, whereas drying means to get rid of the excess.

The following are common types of industrial food dryers:

Spin Flash Dryer

These are a more energy-efficient alternative to spray drying for several reasons.They have high efficiency while requiring low energy. They can also handle a more controlled particle size and controlled residence time for high temperatures. An Industrial spin dryeris designed for the continuous drying of cohesive and non-cohesive pastes and liquids.

Freeze Drying

This process removes water in food. It uses a technique called lyophilization, which lowers the temperature of products to their freezing point. There are certain foodsthat may not be suitable, such as those with high-fat content. It’s a popular way of dry processing eggs, fruits, milk, coffees, lean meats, and vegetables.

Flash Drying

This is one of the most versatile methods of industrial drying. In recent years, we have witnessed considerable demand for flash dryers in the food industry because oftheir efficiency and performance. They’re used to produce food with lower moisture content such as egg powder, potato granules, or special milk.

There are numerous applications for them. The most common is the powdering of liquid products such as gravies, soups, and mashed potatoes. Organic materials used in animal feed are also dried in these machines. Examples are potatoes, maize proteins, olive oil, and citrus pulps. In the starch industry, they’re used to produce starch from raw ingredients such as wheat, tapioca, maize, and potatoes.

Today, thefreeze dryer, spin flash dryer, and flash dryer are available for different food handling needs. There are residentialones that are small and can be placed on countertops, and large industrial ones that are capable of processing a huge amount of food. Many have features in common like a heat source, a holding tank, and an accessible way to remove the end product.

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