This guide covers concentrates, slurries, pastes and other food or beverage ingredients whose final form may be a powder, flake or granule. Feed solids, viscosity, fat or sugar content and temperature sensitivity influence preparation and the applicable drying process. Whole-food pieces are covered in solid-food dehydration.
Define final moisture alongside the properties required by the next process: solubility or dispersibility, particle size, bulk density, flowability and acceptable thermal exposure. Sticky or hygroscopic products may need particular discharge, cooling and packing conditions. These requirements should be tested with the actual formulation.
Spray, drum, vacuum and other technologies handle feed and form the dried product differently. A technology should be evaluated against the feed condition and required product properties rather than selected from a generic equipment list. Preliminary concentration and the utility supply can affect the overall process scope.
Send solids concentration, viscosity information where available, feed rate, target product form and quality limits. State cleaning and product-change requirements. See powder ingredient processing or send a liquid-ingredient drying enquiry.
