Starch and Gluten Drying

One commonly used method is fluidized bed drying, where hot air is passed through a bed of particles, creating a fluidized state. This promotes efficient heat transfer and uniform drying, resulting in high-quality starch and gluten with excellent functional properties.

Spray drying is another technique employed for starch and gluten drying. It involves atomizing the wet mixture into fine droplets, which are rapidly dried through contact with hot air. This method allows for precise control of drying parameters and produces consistent, free-flowing powders.

Vacuum drying is often used for gluten drying to ensure gentle and controlled drying conditions. By reducing the pressure, the boiling point of water decreases, facilitating moisture removal at lower temperatures, preserving the integrity of the gluten proteins.

Regardless of the drying technique employed, these machines are equipped with advanced control systems to monitor and adjust temperature, airflow, and drying time. This precision ensures optimal drying conditions, preventing degradation and ensuring the desired quality and functionality of starch and gluten.

Efficient drying processes and machines contribute to the versatility and usability of starch and gluten. Dried starch finds applications in food, paper, and textile industries, while dried gluten is widely used in bakery products, meat substitutes, and animal feed. Proper drying ensures extended shelf life, improved texture, and enhanced performance of these valuable ingredients.

We specialize in providing advanced drying solutions for starch and gluten production. Our cutting-edge drying machines are designed to deliver precise and efficient drying results, tailored to meet your specific requirements. With our expertise and technology, you can achieve high-quality dried starch and gluten, ready to elevate your products.