Abstract

The major limitation of the use of superheated steam spray drying (SHS-SD) for food products is the missing proof of its applicability for heat sensitive materials. A selection of food, in particular dairy products, were spray dried under superheated steam conditions in a lab scale spray dyer with an inlet steam temperature of 250 °C and outlet steam and product temperatures between 130 and 160 °C by pressure nozzle atomization. Powder attributes show that superheated steam spray drying of heat sensitive food products is technically feasible and does not necessarily result in major quality loss such as severe browning.

中文翻译：

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实验室规模的食品和乳制品的过热蒸汽喷雾干燥

摘要

对食品使用过热蒸汽喷雾干燥（SHS-SD）的主要限制是缺少其适用于热敏材料的证据。在实验室规模的喷雾染色机中，在过热蒸汽条件下，将某些食品（特别是乳制品）通过压力喷嘴雾化在入口蒸汽温度为250°C，出口蒸汽温度为130-160°C的条件下进行喷雾干燥。粉末特性表明，对热敏食品进行过热蒸汽喷雾干燥在技术上是可行的，并不一定会导致严重的质量损失，例如严重的褐变。