Spray-Dried Celery Powder for Fine Particle and Low-Moisture Control
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Solution Overview
Problem
Existing methods for making celery powder do not produce highly homogenous, low-moisture content powders with significantly reduced particle size without altering the flavor and nutritional profiles.
Innovation Solution
A method involving controllable high-temperature spray drying of fermentation liquids, such as celery fermentation liquid, using centrifugal or pressure spray dryers, with specific temperature and pressure controls to achieve particle sizes of 0.005 to 2 microns and moisture content below 2%, while maintaining flavor and nutritional integrity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional drying methods are used for celery powder production, then the process is simpler and less expensive, but the particle size is larger and moisture content is higher, resulting in poor dispersibility and clogging issues
Solution Approach 1:
The patent applies parameter changes by precisely controlling spray drying parameters including inlet temperature (150-250°C), outlet temperature (40-80°C), atomization pressure (1-10 bar), and airflow rate to achieve particle sizes of 10-100 micrometers with moisture content below 5%, transforming the physical state of celery fermentation liquid into homogeneous powder particles
Solution Approach 2:
The patent utilizes pneumatic principles through the spray drying system where compressed air or inert gas is used to atomize the celery fermentation liquid into fine droplets and transport them through the drying chamber, achieving uniform particle size distribution and efficient moisture removal without mechanical contact
2Ease of operation
If high-temperature spray drying is applied to achieve low moisture content and small particle size, then dispersibility improves and clogging is reduced, but the risk of altering flavor and nutritional profiles increases
Solution Approach 1:
The patent applies dynamics by making the drying process adaptable through adjustable parameters including atomization pressure, drying temperature, and residence time, allowing optimization for different celery fermentation liquid compositions while maintaining particle size of 10-100 micrometers and moisture content below 5% for excellent dispersibility
Solution Approach 2:
The patent employs inert atmosphere principles by using nitrogen or carbon dioxide gas instead of ambient air for atomization and drying, creating an oxygen-free environment that prevents oxidative degradation of flavor compounds and nutritional elements during the high-temperature spray drying process, thereby preserving the sensory and nutritional quality of celery powder
3Reliability
If subsequent processing steps are added to finish the product, then contamination and caking risks are reduced, but the production time and complexity increase
Solution Approach 1:
The patent applies preliminary action by incorporating anti-caking agents (silicon dioxide, calcium silicate, or magnesium oxide at 0.1-5% concentration) and dispersants (lecithin, polysorbate 80, or polyvinylpyrrolidone at 0.01-1% concentration) into the celery fermentation liquid before spray drying, ensuring the dried powder maintains flowability and prevents clumping without requiring additional post-processing steps
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Results in celery powders with enhanced dispersibility and reduced clogging, providing an immediately finished product without contamination risks, while preserving flavor and nutritional qualities.
Implementation Method 1
controllably spray drying the food product... maintaining an air inlet temperature from between approximately (+/−10%) 180 to approximately (+/−10%) 220 degrees Centigrade... results in a Karl Fischer moisture content of less than approximately (+/−0.1%) 2%
Implementation Method 2
spray drying via a centrifugal spray dryer... maintaining an atomization frequency from between approximately (+/−10%) 3,500 r/m to approximately (+/−10%) 3,700 r/m at ambient pressure
Data Source
AI summary
A method for drying a food product that results in a highly homogenous, low-moisture content powder having significantly reduced particle size without materially altering the flavor profile and/or the nutritional profile of the food product, including the steps of: (1) providing a food product, wherein the food product comprises a fermentation liquid; (2) optionally filtering the food product; and (3) controllably spray drying the food product at high-temperature.