Egg yolk powder is a food processed from fresh eggs, which is rich in nutrition and can be used as a good substitute for eggs. Egg yolk powder is mainly used in the processing of cakes, candies and biscuits.
The drying process of egg yolk powder:
Selection→Cleaning→Disinfection→Shelling→Egg Yolk Separation→Mixer→Enzyme Method→160 Mesh Filtration→Pasteurization→Centrifugal Spray Drying→Powdering→Powdering→Powder Filtering→Weighing and Packaging
In the drying process, it is necessary to use a spray dryer for drying. However, because egg yolk has a certain viscosity, it is difficult to dry it with a spray dryer (mainly during the atomization process). We use a spray dryer to dry the egg yolk, and find the ideal drying parameters for the egg yolk liquid through many experiments.
Egg Yolk Powder Spray Dryer
1. Temperature effect: Before the atomizer, egg yolk liquid after 160 mesh sieve is required. Heat the egg yolk liquid to 7°C, 15°C, 25°C and 45°C, and observe the atomization effect. The effect of temperature on the atomization effect of different egg yolk liquids was studied, and it was found that the egg yolk liquids were easy to produce after 45°C, and could be produced in a long time.
2. Influence of inlet temperature and air temperature: In the process of spray dryer, inlet air temperature and air temperature are one of the important parameters in the spray drying process. The egg yolk powder was dried at 130°C-67°C, 150°C-72°C, 170°C-80°C and 190°C-90°C respectively. By observing the characteristics of indicators such as odor, water content, particle state, color, solubility, etc., the ideal inlet temperature and air temperature of the spray dryer are determined and summarized
3. Atomizer speed: The atomizer is one of the important parts of the spray dryer, and the same rotation speed of the atomizing disc will also affect the drying effect. To check the looseness and atomization effect of egg yolk powder by conducting temperature tests on different speeds and different egg yolk liquids.
Working parameters of egg yolk powder drying equipment
After the above experiments, we established a series of drying parameters. When the egg yolk is warmed, the temperature should not exceed 50°C (to avoid denaturation), and the effect is better than 45°C. The inlet temperature and air temperature are higher, which can effectively improve the drying efficiency, and the egg yolk powder has a strong smell of baked bread. However, if the temperature is too high, the solubility of the egg yolk powder will be reduced, and the fat oxidation reaction will be excessive. The setting of the inlet temperature and air temperature of the egg yolk liquid spray dryer needs to be combined with the specific quality requirements of the product. The higher the speed of the atomizer, the more egg yolk powder particles can be obtained. If you need to obtain porous, fluffy and large-grain egg yolk powder, you can properly reduce the speed of the nozzle (too low speed will cause clogging).
https://www.stardrying.com/
