Spray dryer

Developing food products

Medway Food Innovation Centre, University of Greenwich

General description

Spray drying is the most used method in the food industry to dry liquid foods. It is suitable for low to medium viscosity liquid products.

Technical description

The laboratory scale spray dryer can dry water based liquids into powders. In addition to the regular two fluid nozzle, it has a three fluid nozzle that can be used to spry two different liquids simultaneously to create encapsulated particles.

Use: Product analysis (e.g. fat/texture)

Location: Chatham Maritime, Chatham, Kent, ME4 4JB