摘要
TPG调味料喷雾干燥机是目前干燥行业主要生产企业的重点产品,广泛适用于食品添加剂提取液、浓缩液,悬浮液稠状、粘状且热敏液态物料的干燥,同时适应制药、化工,生物制品行业与上述形态相似性质物料的干燥。产品应用领域之广,孕育的商机促使各干燥设备生产企业争相生产。然而,因技术水平、生产水平所限,产品质量也参差不齐。本文从源头上剖析传统喷雾技术粘壁焦化严重等技术难题,为克服食品添加剂原生产使用真空干燥设备能力低、生产周期长、能耗大、物料交叉污染严重等技术缺陷,而提出关于提高TPG调味料喷雾干燥机科技含量的设想。
TPG Flavoring spray dryer is the drying industry, the focus of the major manufacturers products, widely used in food additives, extracts, concentrates, suspension thick- like, viscous liquid- like materials and thermal drying.While adapting to the pharmaceutical, chemical, biological products industry and the nature of the form was similar to the dry materials. Breadth of product applications, nurture business opportunities promote the drying equipment manufacturers competing production.However, due to a technical level,the limited production levels, product quality is also uneven.This paper analyzed the source of traditional stick wall coking spray technology and serious technical problems, to overcome the use of food additives of the original production capacity of low- vacuum drying equipment, long production cycle, energy consumption, material cross-contamination and serious technical defects, but assumption on the increasing TPG flavoring spray dryer technology was put forward.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第10期325-327,共3页
Science and Technology of Food Industry
关键词
调味料
粘壁
焦化
二次进风
智能
seasoning
sticky wall
coking
second inlet
intelligent
