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The freeze-drying process was developed as a commercial technique that enabled blood plasma and penicillin to be rendered chemically stable and viable without refrigeration. [9] In the 1950s–1960s, freeze drying began to be viewed as a multi-purpose tool for both pharmaceuticals and food processing.
Freeze drying or lyophilization is a drying method where the solvent is frozen prior to drying and is then sublimed, i.e., passed to the gas phase directly from the solid phase, below the melting point of the solvent. It is increasingly applied to dry foods, beyond its already classical pharmaceutical or medical applications.
Most dryers have a challenge air dew point and pressure specification. So if the inlet dew point is lower than the specified challenge air then the outlet dew point is even lower than specified. For example, a dryer could be rated at a -40 °C (−40 °F) dew point with a challenge of 21 °C (70 °F) dew point and 100 psig.
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The spray drying technique was first described in 1860 with the first spray dryer instrument patented by Samuel Percy in 1872. [citation needed] With time, the spray drying method grew in popularity, at first mainly for milk production in the 1920s and during World War II, when there was a need to reduce the weight and volume of food and other materials.
The drying cost is made up of two parts: the capital cost and the operating cost. Capital cost is largely depend on the drying rate requirement, and equipment cost. Operating cost refers to fuel, electricity and labor force cost. The amount of energy required to dry a bushel of grain is similar for all the drying methods.
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Rotary dryer 10 t/h TORBED Sawdust Dryer. Industrial dryers are used to efficiently process large quantities of bulk materials that need reduced moisture levels. Depending on the amount and the makeup of material needing to be dried, industrial dryers come in many different models constructed specifically for the type and quantity of material to be processed.
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