Drying technology

NIZO food research has a broad knowledge of drying fluid foods. Spray and drum drying equipment are available at pilot scale and can be combined with various computer models and analytics.

Spray drying
Spray drying is widely used in the food industry for the production of various powders such as milk or soy powder. NIZO has developed solutions to optimize the spray drying and particle agglomeration process. Therefore, we can create products with instant food properties and a constant quality. We also have expertise in drying complex products, e.g. hygroscopic products, such as protein hydrolysates, and products that cause a lot of fouling, like flavour powders.

Drum drying
Drum drying is especially suitable for sticky or highly viscous products, although low-viscosity products can be dried as well. It is used for the production of flake- or film-shaped products. Examples of suitable products are cereal products, various starch products, baby foods and lactose.

Computer models
Application of computer models of the drying processes enables the evaluation of existing drying installations, process optimization and product quality control during the drying process. For example, we have a computer model that can predict the moisture content and energy consumption in a process. CFD models can be applied to calculate product qualities such as fouling and agglomeration.

Analytics
At NIZO, we can make use of several specialized analytics like Automatic Sorption Isotherm Analysis, an analytical tool to determine drying and wetting behaviour, and a method to measure stickiness behaviour based on pressure fluctuations (DyMonT). 

click here for our leaflet on drying of foods