Choose Shanghai Jimei Juice Production Line EquipmentPosted by chirty jimei on January 21st, 2019 The method of making milk powder is the spray method invented by American Passy in 1877. In this method, the milk is first vacuum-concentrated to 1/4 of the original volume to become a concentrated milk, and then sprayed in a spray chamber with hot air in a mist, dehydrated to make a powder, and then rapidly cooled and sieved to be packaged. For the finished product. This method is still in use today. Its birth promoted the development of the milk powder manufacturing industry in the early 20th century. Today, Shanghai Jimei Food Machinery Co., Ltd. has improved and innovated the milk powder production line and launched a Milk Powder Making Machine that is more suitable for the modern market. ● Drying speed, after the atomization of the liquid, the surface area is greatly increased, in the hot air flow, it can evaporate 95% -98% of water in an instant, the drying time is only a few seconds, especially suitable for Drying of heat sensitive materials. ● The product has good uniformity, fluidity and solubility, high purity and good quality. ● The production process is simplified and the operation control is convenient. For liquids with a wet content of 40-60% (up to 90% of special materials), the product can be dried into a powder product at one time. After drying, no pulverization and screening are required, which reduces the production process and improves the purity of the product. The particle size, bulk density and moisture of the product can be adjusted within a certain range by changing the operating conditions, and the control and management are very convenient. Like it? Share it!More by this author |