Vacuum dryer

continuousfor the food industryfor processing applications

Belt vacuum dryer working principle Belt Vacuum Dryer is a method of continuously distributing liquid raw materials on a conveyor belt under vacuum conditions. The materials are dried with the conveyor belt on the heating plate, and then cooled, embrittled and pulverized. A low temperature drying method. During the whole drying process, the extract is in a vacuum, closed environment, and the drying process is mild (operating temperature 30-135° C), which can maintain its physical properties to the maximum extent and obtain a high quality final product. Since the material is gradually dried under a vacuum for a period of time, the particles obtained by drying have a certain degree of crystallization effect, and at the same time, there are micropores inside from the microscopic structure. After directly pulverizing to the required particle size, the flowability of the particles is very good, and it can be directly tableted or filled with mash, and the particles have good fast solubility. In addition, a series of parameters can be adjusted online to meet the process requirements of different products, such as the belt speed of the vacuum (solid) belt drying track, the thickness of the layer, the drying temperature, the vacuum degree and etc. The dry product can retain its color, aroma and taste to the utmost extent, and obtain a high quality final product.