For the manufacturing of vegetable powder, Kerone offers a selection of spray dryers with batch and continuous operating options. When it comes to designing and building spray drying units that may be applied in a variety of sectors, Kerone has extensive experience. We have so far assisted a large number of our clients with their drying needs. We are able to accomplish accuracy and product quality thanks to our skilled engineering staff and top-notch manufacturing procedures.
Spray drying is a commonly used method for producing vegetable powders. In this process, a liquid vegetable extract is atomized into small droplets and then passed through a heated chamber. The heat causes the water in the droplets to evaporate, leaving behind dried particles of vegetable powder.
Spray drying is advantageous for producing vegetable powders because it allows for a controlled and consistent drying process. The resulting powders have a longer shelf life than fresh vegetables and can be easily stored and transported.
When selecting a spray dryer for vegetable powder production, several factors should be considered, including the size and capacity of the equipment, the type of atomization used (such as pressure nozzle, centrifugal atomizer, or rotary atomizer), the drying temperature and airflow rate, and the final particle size and distribution.
Different vegetables require different drying conditions to achieve optimal results, we consult with experts in the field and conduct trials to determine the best process for each vegetable powder product.
Spray drying offers several advantages over other drying methods, including fast drying times, high production rates, and the ability to produce powders with a narrow particle size distribution. However, spray drying can also be a complex process that requires careful control of the drying conditions to ensure product quality and consistency.Application