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Jimei Milk Powder Making Machine Conforms To The Market

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The method of making milk powder is the spray method invented by American Passy in 1877. In this method, the milk is first vacuum-concentrated to 1/4 of the original volume to become a concentrated milk, and then sprayed in a spray chamber with hot air in a mist, dehydrated to make a powder, and then rapidly cooled and sieved to be packaged. For the finished product. This method is still in use today. Its birth promoted the development of the milk powder manufacturing industry in the early 20th century. Today, Shanghai Jimei Food Machinery Co., Ltd. has improved and innovated the milk powder production line and launched a Milk Powder Making Machine that is more suitable for the modern market.
 I. Equipment Overview: Milk powder spray drying is the most widely used process in the liquid process forming and drying industry. It is most suitable for the production of powdery, granular solid products from solutions, emulsions, suspensions and paste liquid materials. Therefore, spray drying is an ideal process when the particle size distribution, residual moisture content, bulk density and particle shape of the finished product must meet exact standards.
Second, the equipment features:

● Drying speed, after the atomization of the liquid, the surface area is greatly increased, in the hot air flow, it can evaporate 95% -98% of water in an instant, the drying time is only a few seconds, especially suitable for Drying of heat sensitive materials.

● The product has good uniformity, fluidity and solubility, high purity and good quality.

● The production process is simplified and the operation control is convenient. For liquids with a wet content of 40-60% (up to 90% of special materials), the product can be dried into a powder product at one time. After drying, no pulverization and screening are required, which reduces the production process and improves the purity of the product. The particle size, bulk density and moisture of the product can be adjusted within a certain range by changing the operating conditions, and the control and management are very convenient.
Third, the engineering principle: the principle of milk powder spray dryer is that the air is filtered and heated, enter the air distributor at the top of the dryer, and the hot air enters the drying chamber in a spiral shape evenly. The liquid is sprayed into a very fine misty liquid droplet through a high-speed centrifugal atomizer at the top of the tower body, and is in parallel contact with hot air, and can be dried into a finished product in a very short time. The finished product is continuously discharged from the bottom of the drying tower and the cyclone, and the exhaust gas is evacuated by the fan.
Shanghai Jimei Food Machinery Co., Ltd. not only has advanced milk powder production equipment, but also we are experts in Juice Production Line. Choosing our equipment will enable you to quickly open the production road and create more wealth for you.

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