Drying equipment for food drying is to reduce the moisture content of finished products to facilitate the storage and transportation of finished products, at the same time, can inhibit the breeding of microorganisms in the finished product. But also a more complex heat transfer and mass transfer process. According to the characteristics of moisture content of food, commonly used more economical drying method to remove the product easily evaporate moisture, such as product surface and capillary free water; and then use a slightly higher energy consumption method to remove more difficult to evaporate moisture, such as Combined with the product of water in the adsorption of water (or internal moisture). Then let us tell you about the requirements of food drying equipment.
 Spray drying equipment requirements
1. Where the contact with the product, should use stainless steel, can not use galvanized iron, ink and aluminum materials, drying the indoor surface should be smooth, smooth, easy to disassemble cleaning, sterilization and so on.
2. To prevent hot air to produce eddy current or countercurrent measures to reduce the phenomenon of coke powder.
3. To strengthen the role of air filtration, reduce the degree of impurities, improve product purity.
4. To facilitate monitoring, check the operation of the drying equipment, equipment, manhole, lamp hole and temperature, pressure indicator recorder and other monitoring devices.
5. Dust recovery device should have a higher recovery rate, while easy to clean, reliable operation.
6. To improve the product's solubility and preservation, dry products should be quickly cooled packaging, requiring the product after the restoration of water, should maintain the original color flavor.
7. In order to prevent the risk of dust explosion, dry room temperature and exhaust temperature is not allowed to exceed l00 degrees.
8. Drying equipment to have a better insulation and airtight, high thermal efficiency, good economic results.