Introduction to yeast spray dryer $n Yeast spray dryer is a spray dryer specially designed for processing yeast fermentation liquid (including active yeast cells, yeast extract and other ingredients). Its core function is to quickly dry liquid yeast raw materials into powder or fine granular products, which is widely used in food additives, feed, bio pharmaceutical and other fields (such as production of yeast powder, yeast extract dry powder, etc.). Its design needs to take into account the thermal sensitivity, activity retention, and product quality of yeast components, and is a key equipment in the yeast deep processing industry chain.

Introduction of yeast liquid spray dryer

Yeast liquid spray dryer is a spray dryer specially designed for processing yeast fermentation liquid (including active yeast cells, yeast extract and other ingredients). Its core function is to quickly dry liquid yeast raw materials into powder or fine granular products, which is widely used in food additives, feed, bio pharmaceutical and other fields (such as the production of yeast powder, yeast extract dry powder, etc.). Its design needs to take into account the thermal sensitivity, activity retention, and product quality of yeast components, and is a key equipment in the yeast deep processing industry chain.

1、 Core working principle

1. Air pre-treatmentAfter removing dust and impurities through primary and medium efficiency filters, the ambient air enters the heater (which can use heat sources such as steam, electricity, natural gas, etc.) and is heated to the set temperature (usually 120-250 ℃, adjusted according to yeast type). Then, it forms a uniform spiral shaped hot air flow through the top air distributor and smoothly enters the drying chamber.

2. Yeast liquid atomizationLiquid yeast raw materials (usually with a moisture content of 60% -85%) are transported by a feed pump to the atomization device at the top of the drying chamber (commonly used)Centrifugal atomizerorPressure atomizer）Broken into fine droplets with a diameter of 5-50 μ m - the surface area of the droplets increases significantly, laying the foundation for rapid drying.

3. Instantly dryThe atomized yeast droplets come into contact with the hot air flow in parallel (or counter current), completing heat exchange in a very short time (3-15 seconds). The water in the droplets evaporates rapidly (with an evaporation rate of over 95%), and the yeast solids (such as proteins, nucleic acids, active factors, etc.) quickly solidify into powder or fine particles.

4. Gas-solid separationThe dried yeast powder enters the separation system with the airflow - it is first separated by a cyclone separator to obtain most of the finished products (discharged through the bottom discharge valve), and a small amount of fine dust is then captured by a bag filter (or wet dust collector) to ensure a product recovery rate (usually ≥ 98%); The purified exhaust gas (containing water vapor) is discharged by the induced draft fan, and some processes will recover waste heat from the exhaust gas to reduce energy consumption.

2、 Key performance characteristics

1. Low temperature and efficient drying, retaining activity and nutrients
   Adopting a "high temperature inlet+low temperature outlet" design (with an outlet temperature of usually 90 ℃), combined with a short-term (<15 seconds) drying process, can minimize the damage of thermosensitive components (such as active enzymes and B vitamins) in yeast, while avoiding protein denaturation - especially suitable forActive yeast powderorHigh nutrient yeast extractThe production.

2. Excellent product quality and strong applicability
   Dried yeast powder has the following advantages:

   • Good fluidity: high uniformity of atomization, controllable particle size of finished products, not easy to agglomerate, convenient for subsequent packaging, transportation or secondary processing (such as tablet pressing, granulation);

   • Good solubility: The powder is porous and loose, and can quickly dissolve or disperse when in contact with water. It is suitable for use in food seasoning (such as yeast extract), feed additives, and other scenarios;

   • High purity: Fully enclosed drying process (no external contact from feed to discharge), combined with multi-stage air filtration, can effectively avoid dust pollution. The hygiene indicators of the finished product (such as microbial content) meet food/feed grade standards.

3. Simplified process and high degree of automation

   • One step drying: No need for subsequent crushing and screening processes (traditional oven drying requires multi-step processing), reducing production steps and minimizing the loss and contamination risk of yeast powder during transfer;

   • Intelligent control: Equipped with a PLC control system, it can monitor and adjust key parameters such as inlet air temperature, outlet air temperature, feed quantity, atomization speed, etc. in real time. The parameter fluctuation range is small (such as inlet air temperature ± 2 ℃), ensuring stable product quality between batches.

4. Pollution resistant design, easy to clean and maintain
   The components in contact with yeast, such as drying chambers, cyclone separators, and pipelines, are all made of 304 or 316L stainless steel material (corrosion-resistant and easy to polish), with smooth inner walls to prevent yeast residue from breeding microorganisms; Some models are equipped withCIP in-situ cleaning systemCleaning can be completed without disassembling the equipment, meeting the GMP hygiene requirements of the food/pharmaceutical industry.

3、 Typical technical specifications (using commonly used models as examples)