1.Type of SPG Spray Dryer for soy protein: It adopts pressure spray drying. The homogenizer is modified as high-pressure pump to provide high pressure.

2.Discharge type: The final products are collected from cyclone separator, not from the bottom of drying tower. As the fluidity of soy protein powder is not good, and it is easy to be stuck onto the conical part of drying tower, the chain scraper should be installed at conical part to scrape off the powder stuck there. The collected products will be sent to packing room pneumatically, and cooled to around room temperature during pneumatic transportation.

3. This kind of drying method could protect the active ingredient of soy protein powder from being damaged.

4. Multi nozzles are utilized for spraying system. To avoid cross contact of the sprayed mist, the spraying area of nozzles are specially designed as semi-circular structure, and the high pressure nozzles are normally US brands.

5. To avoid over pressure of the drying tower, there is a vacuum protection device at air inlet.

6. The hot air distributor manufactured based on specialized technology. To avoid deviation of air velocity, the hot air distributor is divided into multiple air inlet with control valve at each air inlet to make the hot air uniformly and spirally goes into drying tower, which could ensure the effective utilizing of heat and non-sticking of material on the wall.

Soy protein, or known as soya bean protein is not easy to be atomized due to its high viscosity. With normal high-speed centrifugal atomizer, it cannot be atomized well. With normal pressure spray dryer, the investment is highly increased because of its height. Furthermore, the feeding temperature of material is very high. As per these features, the combined spray dryer is specially designed: with drying tower of centrifugal spray type (short in height and big in diameter), centrifugal air inlet distribution (spiral case with hot air distributor), and pressure nozzle (centrifugal atomization result is not good, and the product is not instant soluble, so we choose atomization under high pressure). With this structure, the investment is much lower, meanwhile it can reach the relative requirements of the product.

- Food Industry: Soy protein, whole milk powder, skimmed milk powder, cocoa milk powder, milk substitute, egg white (yolk), etc. armpit prion, Oats, chicken juice, instant tea, seasoning meat, protein, soybean, peanut protein, protein thydrolyzate. Corn syrup, corn starch, glucose, pectin, maltose, potassium sorbate, pumpkin powder, instant coffee, and non-dairy creamer etc.

Note:These parameters for reference only and will be changed as per URS.