GB2300699A - A method for drying yoghurt powder - Google Patents
A method for drying yoghurt powder Download PDFInfo
- Publication number
- GB2300699A GB2300699A GB9600986A GB9600986A GB2300699A GB 2300699 A GB2300699 A GB 2300699A GB 9600986 A GB9600986 A GB 9600986A GB 9600986 A GB9600986 A GB 9600986A GB 2300699 A GB2300699 A GB 2300699A
- Authority
- GB
- United Kingdom
- Prior art keywords
- drying chamber
- air
- particles
- range
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
- F26B3/02—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air
- F26B3/10—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour carrying the materials or objects to be dried with it
- F26B3/12—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour carrying the materials or objects to be dried with it in the form of a spray, i.e. sprayed or dispersed emulsions or suspensions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
- F26B3/02—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air
- F26B3/06—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour flowing through the materials or objects to be dried
- F26B3/08—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour flowing through the materials or objects to be dried so as to loosen them, e.g. to form a fluidised bed
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Drying Of Solid Materials (AREA)
- Dairy Products (AREA)
Abstract
A method for preparing yoghurt powder from liquid cultured skim milk concentrate whereby the liquid concentrate is dried in a three stage nozzle spray drier (10) wherein the sprayed particles are maintained in suspension in the upper two thirds volume of the drying chamber (12). The dried particles are drawn from the drying chamber (12) through upper exhaust air outlets (28) entrained in the exhaust air at a temperature in the range of 75{C to 85{C, and of moisture content in the range of 4% to 6%. The sprayed particles are maintained in suspension by balancing the rate at which air with the dried particles entrained therein is drawn from the drying chamber (12) with the rate at which air is being delivered into the drying chamber (12). The dried particles are separated from the air in a cyclone (30) and are delivered to an external fluidised bed (15) of the drier (10) where the moisture content of the particles is adjusted to the final desired level, generally, in the range of 3% to 5% by the introduction of further drying air.
Description
"A method for preparing yoghurt powder"
The present invention relates to a method for preparing yoghurt powder, and in particular, for preparing yoghurt powder from liquid cultured skim milk concentrate.
Low fat yoghurt in dried form is used in confectionery, baking, milk based drinks, convenience foods and the like to replace a proportion of fresh natural yoghurt.
The use of low fat yoghurt powder in such food and drink products leads to economies in manufacture, and also, enhances the desired flavour profile of the food or drink. In order that yoghurt powder be acceptable as an additive to food and drinks, the colour, structure and microbiological quality of the yoghurt powder must be maintained within relatively narrow tolerances, it is also important that the yoghurt powder should be relatively free of sediment. The colour of the yoghurt powder should be a creamy white colour. The yoghurt powder should have a structure which is suitable for application over a relatively wide range of food and drink products. The yoghurt powder should have a relatively low bacteria count, which can be adjusted by pasteurising the liquid cultured skim milk concentrate prior to drying.
However, the colour and the amount of sediment in the yoghurt powder is very much dependent on the drying process. Known drying methods tend to burn or scorch the powder which leads to two problems. Firstly, the powder tends to be of too dark a colour, and secondly, the burnt particles form an unacceptable sediment content in the final powder.
There is therefore a need for a method for preparing yoghurt powder which overcomes these problems.
The present invention is directed towards providing such a method and a yoghurt powder prepared from the method.
According to the invention there is provided a method for preparing yoghurt powder from liquid cultured skim milk concentrate, the method comprising the step of drying the liquid cultured skim milk concentrate for forming the yoghurt powder, wherein the liquid cultured skim milk concentrate is dried in a nozzle spray drier of the type having a drying chamber, an upper downwardly directed spray nozzle located in an upper portion of the drying chamber for directing the liquid concentrate downwardly into the drying chamber, an upper air inlet located in the upper portion of the drying chamber for introducing drying air to the drying chamber, a lower air inlet located at a lower end of the drying chamber for introducing air into the drying chamber, and an upper air outlet located at the upper portion of the drying chamber for exhausting drying air from the drying chamber, and the method comprises the steps of simultaneously introducing drying air into the drying chamber through the upper air inlet and spraying the liquid concentrate into the drying chamber to form relatively small particles, and drawing the dried yoghurt powder from the drying chamber through the upper air outlet along with the exhaust air, the exhaust air being drawn at a rate sufficient for maintaining the particles suspended in the drying chamber for a predetermined residence time period.
The advantages of the invention are many. The method according to the invention provides a yoghurt powder which is of a desirable creamy colour and has a relatively low, and in general, a negligible sediment content. It is believed that these advantages are achieved by virtue of the fact that the drying is carried out in a nozzle spray drier and that the dried yoghurt particles are drawn from the drying chamber through the upper air outlet. By drawing the dried yoghurt particles through the upper air outlet, the yoghurt particles are maintained suspended in the drying chamber. Thus, the yoghurt particles do not rest on or adhere to the base or any other lower parts of the drying chamber, thereby avoiding contact with hot surfaces of the drier, and thus avoiding burning and scorching of the particles.By avoiding scorching and burning of the particles a yoghurt powder of a desired creamy white colour and with negligible sediment content is provided.
Preferably, the particles are maintained suspended in the upper two thirds of the volume of the drying chamber. By maintaining the sprayed particles in the upper two thirds of the volume of the drying chamber any danger of scorching or burning of the particles is minimised. The danger of burning or scorching the sprayed particles is further reduced if a relatively large proportion of the sprayed particles are maintained suspended in the upper half of the volume of the drying chamber.
In one aspect of the invention air is introduced into the drying chamber through the lower air inlet for maintaining the sprayed particles suspended in the drying chamber. Advantageously, to minimise the danger of scorching or burning of the particles the air introduced into the drying chamber through the lower air inlet is introduced at a temperature not exceeding 600C and preferably, at a temperature in the range of 250C to 600C. This has a cooling effect on the sprayed particles and minimises the risk of scorching and burning of the particles. Particularly good results are achieved when the temperature of the air introduced through the lower air inlet is in the range of 300C to 400C.
To achieve adequate drying of the sprayed particles, it is desirable that the drying air which is introduced through the upper air inlet is at a temperature in the range of 1500C to 1950C, and preferably, is at a temperature in the range of 1600C to 1800C. It is desirable that the temperature of the drying air introduced through the upper air inlet should not exceed 1950C in order to minimise the risk of scorching of the particles.
In order to achieve a desirable bacteria count of the dried yoghurt powder, it is desirable that the temperature of the liquid cultured skim milk concentrate should be heated to a temperature in the range of 600C to 750C prior to being delivered to the spray nozzle drier, and ideally, the liquid concentrate should be heated to a temperature in the range of 630C to 660C prior to delivery to the spray nozzle drier.
It is preferable that the residence time of the sprayed particles in the drying chamber should be sufficient that the temperature of the particles being drawn from the drying chamber through the upper air outlets is in the range of 700C to 900C, and preferably, in the range of 750C to 850C. In general, it is desirable that the residence time of the sprayed particles in the drying chamber should be in the range of twenty seconds to ninety seconds, and ideally, the residence time should be in the range of thirty seconds to sixty seconds. By maintaining the residence time at or below ninety seconds, the risk of scorching or burning of particles is minimised. In general, it has been found that by maintaining the residence time as discussed and the temperature parameters within the above ranges, it has been found that the moisture content of the particles being drawn from the drying chamber through the upper air outlets is in the range of 3% to 7%. Ideally, the moisture content of the particles being drawn through the upper air outlets from the drying chamber should be in the range of 3% to 6%, and preferably, should be in the range of 4% to 6%.
Ideally, the nozzle spray drier is a three stage drier having a drying chamber, an internal fluidised bed, and an external fluidised bed, and preferably, the lower air inlet is an air inlet to the internal fluidised bed.
In one aspect of the invention dried yoghurt powder particles are separated from the exhaust air from the drying chamber in a cyclone. Preferably, the dried yoghurt particles are delivered from the cyclone to the external fluidised bed for adjusting the moisture content of the particles to the desired moisture content. Advantageously, the dried particles on the external fluidised bed are subjected to air, the temperature of which does not exceed 700C for adjusting the moisture content of the particles. Ideally, the temperature of the air to which the particles on the external fluidised bed are subjected lies in the range of 100C to 700C.
In one aspect of the invention the final moisture content of the dried yoghurt powder lies in the range of 3% to 5%. Preferably, the liquid cultured skim milk concentrate is subjected to filtering and is delivered through a high pressure pump to the spray nozzle of the nozzle spray drier.
Additionally, the invention provides yoghurt powder prepared according to the method of the invention.
to the accompanying drawing which illustrates in block representation apparatus for carrying out the method according to the invention for preparing dried yoghurt powder also according to the invention from liquid cultured skim milk concentrate.
Referring to the drawing liquid cultured skim milk concentrate from which the yoghurt powder according to the invention is prepared is stored in tanks which are indicated by the reference numerals 1 and 2. The liquid concentrate is pumped by a pump 4 through a scrape surface heat exchanger 5 where it is pasteurised at a temperature in the range of 600C to 750C. To obtain a powder of relatively high microbiological quality, the temperature of the liquid concentrate is raised to a temperature of the order of 630C to 660C during pasteurisation in the heat exchanger 5. The heated liquid concentrate is then pumped through filters 6 for filtering out any undesirable sediment in the liquid concentrate.The heated and filtered liquid concentrate is then delivered by a high pressure pump 7 to a nozzle spray drier 10 where the liquid concentrate is converted to dried particulate form with a moisture content of approximately 3% to 6%.
The nozzle spray drier 10 is a three stage drier having a drying chamber 12 within which the liquid concentrate is dried. An internal fluidised bed 14 is provided at the lower end of the drying chamber 12, and an external vibro-fluidised bed 15 is located below the internal fluidised bed 14. A connecting duct 16 communicates the internal and external fluidised beds 14 and 15. In normal use of the drier 10, dried particles are delivered from the internal fluidised bed 14 through the connecting duct 16 to the external fluidised bed 15. Three spray nozzles 21 are located at the top of the drying chamber 12 for spraying the liquid concentrate in particle form downwardly into the drying chamber 12 under pressure from the pump 7. The spray nozzles 21 are selected to provide sprayed particles of the size in which the yoghurt powder is to be provided.
This will be well known to those skilled in the art.
Drying air from an air blower 23 is introduced into the drying chamber 12 at the top thereof through an upper drying air inlet 24. Air is delivered through a lower air inlet 25 from an air blower 26 to the internal fluidised bed 14 which in turn passes from the internal fluidised bed 14 into the drying chamber 12. Two upper air outlets 28 are provided at the top of the drying chamber 12 for exhausting air from the drying chamber 12 in normal use of the drier 10. However, in the method according to the invention substantially all the dried yoghurt particles are drawn from the drying chamber 12 through the two upper air outlets 28 entrained in exhaust air.The rate at which exhaust air is drawn out of the drying chamber 12 through the air outlets 28 and the rate at which air is delivered into the drying chamber 12 through the upper drying air inlet 24, and in particular, through the lower air inlet 25 is controlled and balanced for maintaining the sprayed particles suspended in the drying chamber 12 in the upper two thirds of the drying chamber 12 for a predetermined period (discussed below) for drying. The upper two thirds of the drying chamber 12 is that portion between the broken lines 29.
Exhaust air from the air outlets 28 with the dried yoghurt particles entrained therein is drawn into a scalping cyclone 30 where the dried yoghurt particles are separated from the exhaust air. The dried yoghurt particles are delivered from the scalping cyclone 30 to the external fluidised bed 15. Air from the scalping cyclone 30 is drawn into a cyclone 31 for separating any remaining yoghurt particles from the exhaust air, and exhausted to atmosphere through an exhaust 32. The operation of such cyclones 30 and 31 will be well known to those skilled in the art. Dried yoghurt particles separated from the exhaust air by the cyclone 31 are delivered to the external fluidised bed 15. An air blower 33 delivers air to the external fluidised bed 15 which is exhaust through the cyclone 31 for separation of any entrained dried yoghurt particles.
The method according to the invention for preparing the yoghurt powder from the liquid concentrate will now be described. The liquid concentrate at a temperature of approximately 600C is delivered to the spray nozzles 21 from which it is sprayed in particle form into the drying chamber 12. Drying air at a temperature in the range of 1750C to 1850C is introduced through the upper drying air inlet 24. A vacuum is applied to the cyclone 31 which in turn through the scalping cyclone 30 applies a vacuum to the exhaust air outlets 28. Air at a temperature in the range of 300C to 400C is introduced through the air inlet 25. The rate at which exhaust air is drawn through the upper air outlets 28 and the rate at which air is introduced to the drying chamber 12 through the upper drying air inlet 24 and in particular the lower air inlet 25 is controlled and balanced so that the sprayed particles are suspended in the upper two thirds of the drying chamber 12 and are maintained therein for a residence time period of approximately 30 to 60 seconds. This is sufficient for drying the sprayed particles to a moisture content in the range of 3% to 6%. The dried particles which now form the dried yoghurt powder are drawn through the exhaust air outlets 28 entrained in the exhaust air and are separated in the scalping cyclone 30.The dried yoghurt particles are delivered from the scalping cyclone 30 to the external fluidised bed 15 where the final moisture content of the yoghurt powder is adjusted to the desired moisture content. This is achieved by delivering air from the air blower 33 into the external fluidised bed 15 at an appropriate temperature, generally in the range of 100C to 700C.
It is important, however, that the temperature of the air being delivered to the external fluidised bed 15 should not exceed 70"C in order to avoid scorching of the yoghurt powder particles. The temperature of the air introduced through the lower inlet 25, and in turn, through the internal fluidised bed 14 is maintained in the range of 300C to 400C to provide a cooling effect on the yoghurt particles for minimising the danger of burning or scorching or the particles in the drying chamber 12. Any dried yoghurt particles which may fall to the bottom of the drying chamber 12 are delivered through the communicating duct 16 into the external fluidised bed 15 where they mix with the particles in the external fluidised bed 15. However, in practice only a tiny proportion of particles fall to the bottom of the drying chamber 12.
The yoghurt powder at the desired moisture content is delivered from the external fluidised bed 15 to a sieve 34 of the desired mesh for grading the yoghurt powder which is then bagged off in a bagging plant (not shown).
By maintaining the temperature of the drying air through the upper drying air inlet 24 in the range of 1750C to 1850C and maintaining the sprayed particles suspended in the drying chamber 12 in the upper two thirds of the drying chamber for a residence time of not more than ninety seconds, and also by introducing the air through the lower air inlet 25 at a temperature in the range of 300C to 400C it has been found that the risk of scorching and burning of the sprayed particles is minimised, and effectively eliminated. Furthermore, provided the sprayed particles are maintained suspended in the drying chamber, there is little danger of them coming into contact and settling on the bottom of the drying chamber 12. Accordingly, further minimising the risk of scorching and burning of the particles.The introduction of the air through the air inlet at a temperature in the range of 300C to 400C has a particularly advantageous effect in that it acts as a coolant on the sprayed particles, thereby, further minimising and effectively eliminating the risk of scorching and burning of the particles. Provided the particles are neither burnt or scorched, the yoghurt powder provided by the method according to the invention is of a nice creamy colour with no sediment.
It has been found that by maintaining the temperature of the dried particles in the range of 750C to 850C as they are being drawn through the air outlets 28 provide particles of moisture content of approximately 3% to 6%. The moisture content of the yoghurt powder is further reduced in the external fluidised bed 15 by, as discussed above providing the air from the air blower 33 at a temperature in the range of 100C to a maximum of 700C.
It will be appreciated that the temperature of the drying air being introduced into the drying chamber through the upper air inlet 24 may be varied for maintaining the temperature of the particles being drawn through the upper air outlets 28 in the range of 750C to 850C. However, it is desirable that the temperature of the drying air through the upper air inlet 24 should not exceed 1950 in order to avoid scorching and burning of the particles. It will also be appreciated that the temperature of the air being introduced to the drying chamber through the lower air inlet 25 may be varied, however, in general, it is envisaged that the temperature of the air through the lower air inlet 25 will not exceed 600C.
Claims (29)
1. A method for preparing yoghurt powder from liquid cultured skim milk concentrate, the method comprising the step of drying the liquid cultured skim milk concentrate for forming the yoghurt powder, wherein the liquid cultured skim milk concentrate is dried in a nozzle spray drier of the type having a drying chamber, an upper downwardly directed spray nozzle located in an upper portion of the drying chamber for directing the liquid concentrate downwardly into the drying chamber, an upper air inlet located in the upper portion of the drying chamber for introducing drying air to the drying chamber, a lower air inlet located at a lower end of the drying chamber for introducing air into the drying chamber, and an upper air outlet located at the upper portion of the drying chamber for exhausting drying air from the drying chamber, and the method comprises the steps of simultaneously introducing drying air into the drying chamber through the upper air inlet and spraying the liquid concentrate into the drying chamber to form relatively small particles, and drawing the dried yoghurt powder from the drying chamber through the upper air outlet along with the exhaust air, the exhaust air being drawn at a rate sufficient for maintaining the particles suspended in the drying chamber for a predetermined residence time period.
2. A method as claimed in Claim 1 in which the particles are maintained suspended in the upper two thirds of the volume of the drying chamber.
3. A method as claimed in Claim 2 in which a relatively large proportion of the particles are maintained suspended in the upper half of the volume of the drying chamber.
4. A method as claimed in any preceding claim in which air is introduced into the drying chamber through the lower air inlet for maintaining the particles suspended in the drying chamber.
5. A method as claimed in Claim 4 in which the temperature of the air being introduced through the lower air inlet does not exceed 600C.
6. A method as claimed in Claim 5 in which the temperature of the air being introduced through the lower air inlet is at a temperature in the range of 250C to 600C.
7. A method as claimed in Claim 6 in which the temperature of the air being introduced through the lower air inlet is at a temperature in the range of 300C to 400C.
8. A method as claimed in any preceding claim in which the temperature of the air introduced through the upper air inlet to the drying chamber does not exceed 195"C.
9. A method as claimed in Claim 8 in which the temperature of the drying air introduced through the upper air inlet is at a temperature in the range of 1500C to 1950C.
10. A method as claimed in Claim 9 in which the temperature of the drying air introduced through the upper air inlet is at a temperature in the range of 1600C to 1800C.
11. A method as claimed in any preceding claim in which the liquid cultured skim milk concentrate is at a temperature in the range of 600C to 750C as it is being delivered to the spray nozzle.
12. A method as claimed in Claim 11 in which the liquid cultured skim milk concentrate is at a temperature in the range of 630C to 660C as it is being delivered to the spray nozzle.
13. A method as claimed in any preceding claim in which the temperature of the yoghurt powder as it is drawn from the drying chamber is in the range of 700C to 900C.
14. A method as claimed in Claim 13 in which the temperature of the yoghurt powder as it is drawn from the drying chamber is in the range of 750C to 850C.
15. A method as claimed in any preceding claim in which the moisture content of the yoghurt powder as it is drawn from the drying chamber is in the range of 3% to 7%.
16. A method as claimed in Claim 15 in which the moisture content of the yoghurt powder as it is drawn from the drying chamber is in the range of 3% to 6%.
17. A method as claimed in Claim 16 in which the moisture content of the yoghurt powder as it is drawn from the drying chamber is in the range of 4% to 6%.
18. A method as claimed in any preceding claim in which the residence time period of the particles in the drying chamber is in the range of 20 seconds to 90 seconds.
19. A method as claimed in Claim 18 in which the residence time period of the particles in the drying chamber is in the range of 30 seconds to 60 seconds.
20. A method as claimed in any preceding claim in which the nozzle spray drier is a three stage drier, having a drying chamber, an internal fluidised bed and an external fluidised bed.
21. A method as claimed in Claim 20 in which the lower air inlet is an air inlet to the internal fluidised bed.
22. A method as claimed in any preceding claim in which dried yoghurt powder particles are separated from the exhaust air from the drying chamber in a cyclone.
23. A method as claimed in Claim 22 in which the dried yoghurt particles are delivered from the cyclone to the external fluidised bed of the nozzle spray drier for adjusting the moisture content of the particles to the desired moisture content.
24. A method as claimed in Claim 23 in which the dried particles on the external fluidised bed are subjected to air, the temperature of which does not exceed 700C for adjusting the moisture content of the particles.
25. A method as claimed in Claim 24 in which the temperature of the air to which the particles on the external fluidised bed are subjected lies in the range of 100C to 700C.
26. A method as claimed in any preceding claim in which the final moisture content of the dried yoghurt powder lies in the range of 3% to 5%.
27. A method as claimed in any preceding claim in which the liquid cultured skim milk concentrate is subjected to filtering and is delivered through a high pressure pump to the spray nozzle of the nozzle spray drier.
28. A method for preparing yoghurt powder from liquid cultured skim milk concentrate, the method being substantially as described herein with reference to and as illustrated in the accompanying drawing.
29. Yoghurt powder prepared according to the method of any preceding claim.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE950346A IE950346A1 (en) | 1995-05-12 | 1995-05-12 | A method for preparing yoghurt powder |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9600986D0 GB9600986D0 (en) | 1996-03-20 |
| GB2300699A true GB2300699A (en) | 1996-11-13 |
| GB2300699B GB2300699B (en) | 1999-04-07 |
Family
ID=11040748
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9600986A Expired - Fee Related GB2300699B (en) | 1995-05-12 | 1996-01-18 | A method for preparing yoghurt powder |
Country Status (2)
| Country | Link |
|---|---|
| GB (1) | GB2300699B (en) |
| IE (1) | IE950346A1 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999008056A1 (en) * | 1997-08-08 | 1999-02-18 | Glatt Process Technology Gmbh | Method and device for processing a solution or solid suspension containing thermally labile components |
| GB2345836A (en) * | 1999-01-25 | 2000-07-26 | Charleville Res | Animal milk replacer |
| EP1994831A1 (en) | 2007-02-13 | 2008-11-26 | A.A. ter Beek B.V. | Food product |
| NL2003423C2 (en) * | 2009-09-02 | 2011-03-03 | Anro Spray Solutions | SPRAY DRYER. |
| CN102564070A (en) * | 2012-02-27 | 2012-07-11 | 无锡超科食品有限公司 | Material drying system |
| CN107238256A (en) * | 2017-07-17 | 2017-10-10 | 湖南贝恩叮当猫婴童用品有限公司 | Efficient spray drying device is used in a kind of milk powder processing |
| DE102016015737B3 (en) * | 2016-06-23 | 2017-11-09 | Gea Tds Gmbh | Process for heating a concentrate in a spray drying plant and plant for carrying out the process |
| DE102016007636B3 (en) * | 2016-06-23 | 2017-11-09 | Gea Tds Gmbh | Process for heating a concentrate in a spray drying plant and plant for carrying out the process |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103277985B (en) * | 2013-06-04 | 2015-04-15 | 无锡市阳光干燥设备有限公司 | Multistage spray and fluidized drying equipment |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1407833A (en) * | 1972-09-21 | 1975-09-24 | Vyzk Ustav Chem Zarizeni | Process and apparatus for drying materials in the form of solutions melts suspensions pastes or powders in a flow of gaseous drying medium |
| US4051603A (en) * | 1973-07-02 | 1977-10-04 | Struthers Scientific And International Corporation | Fluidized bed apparatus |
-
1995
- 1995-05-12 IE IE950346A patent/IE950346A1/en unknown
-
1996
- 1996-01-18 GB GB9600986A patent/GB2300699B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1407833A (en) * | 1972-09-21 | 1975-09-24 | Vyzk Ustav Chem Zarizeni | Process and apparatus for drying materials in the form of solutions melts suspensions pastes or powders in a flow of gaseous drying medium |
| US4051603A (en) * | 1973-07-02 | 1977-10-04 | Struthers Scientific And International Corporation | Fluidized bed apparatus |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999008056A1 (en) * | 1997-08-08 | 1999-02-18 | Glatt Process Technology Gmbh | Method and device for processing a solution or solid suspension containing thermally labile components |
| GB2345836A (en) * | 1999-01-25 | 2000-07-26 | Charleville Res | Animal milk replacer |
| EP1994831A1 (en) | 2007-02-13 | 2008-11-26 | A.A. ter Beek B.V. | Food product |
| NL2003423C2 (en) * | 2009-09-02 | 2011-03-03 | Anro Spray Solutions | SPRAY DRYER. |
| WO2011028105A2 (en) * | 2009-09-02 | 2011-03-10 | Anro Spray Solutions | Spray-drying device |
| WO2011028105A3 (en) * | 2009-09-02 | 2011-06-23 | Anro Spray Solutions | Spray-drying device |
| CN102564070A (en) * | 2012-02-27 | 2012-07-11 | 无锡超科食品有限公司 | Material drying system |
| DE102016015737B3 (en) * | 2016-06-23 | 2017-11-09 | Gea Tds Gmbh | Process for heating a concentrate in a spray drying plant and plant for carrying out the process |
| DE102016007636B3 (en) * | 2016-06-23 | 2017-11-09 | Gea Tds Gmbh | Process for heating a concentrate in a spray drying plant and plant for carrying out the process |
| CN107238256A (en) * | 2017-07-17 | 2017-10-10 | 湖南贝恩叮当猫婴童用品有限公司 | Efficient spray drying device is used in a kind of milk powder processing |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2300699B (en) | 1999-04-07 |
| GB9600986D0 (en) | 1996-03-20 |
| IE950346A1 (en) | 1996-11-13 |
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| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20010118 |