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egg spray drying technology

spray drying

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Whole eggs, yolks and egg whites are spray-dried industrially. Although the characteristics of egg yolk powder and protein powder are very different, they can also be processed separately in a Tongyi dryer. However, for ease of cleaning, it is best to use a special dryer for each product, such as: one for egg whites and the other for whole eggs and yolks.
The equipment and process used for whole eggs, egg whites and egg yolks are the same, but due to the risk of cleaning and cross-contamination, whole egg powder and egg yolk powder are generally collected with a cyclone separator and egg whites are collected with a bag filter.
Whole egg (solid content in 25~27%) or yolk (solid content 45~48%) Generally, the two methods of centrifugal spray dryer and pressure spray dryer are used for drying, and the air-droplet flows in parallel in the dryer. The atomization pressure of the pressure nozzle is generally 6~7MPa, and in individual cases it can reach 15~20MPa, and the centrifugal atomizer is used for atomization, and the speed is generally greater than 2900r/min. The inlet temperature of dry air is generally 180~200 °C. The wet content of egg powder is 2~4%. The powder is sent to the packaging workshop by air at room temperature. The powder carried by the discharged dry air is recovered in a cyclone.
Protein powders can be fermented by bacteria, yeast or enzymes (glucose oxidase) to reduce glucose levels by less than 0.1%. The feed solid content is between 10~12%, and it flows in parallel with the drying medium in the drying room, and the centrifugal type and pressure type can be used. The inlet temperature of dry air is generally 180~200 °C. The wet content of egg powder is 7~9%. The powder is sent to the packaging workshop by air at room temperature. The powder carried by the discharged dry air is recovered in a cyclone or baghouse.


Post time: Nov-01-2022