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New drying methods for aqueous solutions at low temperature.

Author(s) : MINDS G., NYVAD J.

Summary

A number of aqueous solutions in the food trade, such as proteins, yeast and eggs, are destroyed at temperatures above 60 deg C. Vacuum drying is therefore necessary. The method described uses a low energy input, basically that required to drive a compressor in a system where the circuit condenser provides the heat to evaporate water from the solution and the water vapour is removed by the compressor. In relation to spray drying, the energy required is only 8%. The compressor is a cycloid type, the leakage losses being minimal because, although the compression ratio may be 10 to 12, the operating pressures are below atmospheric. Theoretical results are shown and will be compared with tests now in progress. Practical results indicate a different structure in the dried product compared to spray drying, but the viability is not affected. D.W.H.

Details

  • Original title: New drying methods for aqueous solutions at low temperature.
  • Record ID : 1993-2650
  • Languages: English
  • Publication date: 1992/10/20
  • Source: Source: EEC Project, Athens Conf.
    11 p.; 10 fig.; 2 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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