Operation technology of caramel pigment spray drier

Abstract

The invention discloses operation technology of a caramel pigment spray drier. The operation technology is characterized by comprising 1) allowing air to enter an air distributor located at the top ofa drying column through a filter and a steam heater, and allowing hot air to uniformly enter the drying column in a helical form; 2) allowing a filtered liquid material to pass through the filter through a liquid material container and to be sent to a centrifugal atomizing disc located at the top of the drier through a Mono pump, wherein the liquid material which is subjected to the centrifugal force generated from the rotating centrifugal atomizing disc extends into a membrane on the rotating disc, continuously moves to the edge, and is atomized after the liquid material leaves the edge, sothat the liquid material is sprayed into tiny mist drops, and performing co-current contact between the liquid material and hot air, so that water is quickly evaporated, and drying is quickly completed in 10-30 s to obtain a final product; and 3) discharging the final product through the bottom of the drying column and a cyclone separator, pumping and discharging exhaust gas through a blower fan,and recycling micropowder entrained by the exhaust gas with a separator.

Description

technical field [0001] The invention belongs to the technical field of food drying, and in particular relates to the operation process of a spray dryer for caramel pigment. Background technique [0002] Caramel pigment is also known as caramel, commonly known as caramel, English Caramel, German called "Karamelxucker", French called "Sucre, Karamelise" (sucrecaramelise). Caramel is a complex reddish-brown or dark-brown mixture formed by dehydration, decomposition and polymerization of sugars (such as maltose, sucrose, molasses, invert sugar, lactose, maltose syrup and starch hydrolyzate, etc.) at high temperatures, some of which are It is a colloidal aggregate and is a widely used semi-natural food coloring agent. It is also an important member of food additives. Caramel pigment is widely used in soy sauce, vinegar, cooking wine, marinated sauce, pickled products, baked food, candy, medicine, carbonated beverages and non-carbonated beverages, etc., and can effectively impro...

AI Technical Summary

Problems solved by technology

Conventional spray dryers are spray-dried at high temperatures, so that materials with high sugar content will hang on the wall, which is not easy to dry, and some materials will react at high temperatures, and some materials need to be dried in organic solvents. Drying under low temperature, which cannot be tested in conventional spray dryers