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USE IN THE FOOD INDUSTRY Spray drying is sometimes used in the food industry, in milk, egg, fruit juice and dairy products, as well as coffee (although it has been mostly displaced by Freeze Drying in this aspect). Usually a liquid or suspension is pressurized and then sprayed into a stream of hot dry air. The small size of the drops (averaging 100 micrometres in diameter) results in a relatively very large surface area which dries quickly. Although the air dry-bulb usually reaches 200 degrees celsius, the air wet-bulb rarely exceeds 55 C and the dried particles are removed from the drier usually within 30 seconds. The temperatures of the particles during drying can range from the wet-bulb temperature of the inlet air to above 100 C as they exit in the dry state. Although these temperatures are high compared to other drying methods available, the moisture near the end is usually near the BET monolayer and the time of exposure is very short, resulting in relatively high nutrient preservation when used in food processing. SOURCES
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