Drying egg products is more complex than many other food
substances. It requires precise control to avoid protein
denaturation, maintain functionality, and ensure absolute microbial
safety. Our instant egg spray dryer is engineered to overcome these challenges:
Preserving Functionality: Precise temperature control prevents overheating, protecting the
emulsifying, foaming, and gelling properties of egg powder crucial
for bakery and food manufacturing.
Preventing Coagulation & Burn-on: Specialized feed systems and atomizers prevent premature cooking
of the egg in the feed line or on the dryer wall.
Ensuring Microbial Safety: The high-temperature, short-time process effectively reduces
microbial load, and our hygienic design prevents recontamination.
Avoiding Caking & Hygroscopicity: Optimized drying parameters and post-drying cooling systems
produce a free-flowing, non-sticky powder that is easy to handle
and package.
