Spray drying

Spray drying (food)

Spray drying is a method of producing a dry powder from a liquified food by rapidly drying with a hot gas. This is the preferred method of drying of many foodstuffs as they are thermally sensitive. Up to 95% of the moisture is removed during this process and as it is fast, the product is not degraded.

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  See text for diagram explanation

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  Commercial spray drying nozzles

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  Taste Sensation spray dried Matured Blue Cheese powder

Theoretical spray drying diagram explanation

Liquified food product [orange balls] sprayed under pressure through nozzle at top. Heated gas (air or nitrogen) [red arrows] pumped through vessel, removing moisture and dehydrating food. Dehydrated product exits at the bottom of the vessel. Cooled air vented from lower side of vessel.

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