Product Examples
• The examples provided above are just a fraction of our extensive product line.
• Samples are readily available, and we are prepared to supply the quantities you require at any time.
• Powdered flavorings can be used in a multitude of applications, including: powdered beverages, supplements, sports nutrition, smoothies, sauces, desserts, snacks, condiments, fillings, and more.
If you are interested in custom developing a flavor, please contact us immediately!
The drum dryer features a slightly inclined and rotatable cylindrical body. Wet material is introduced from the upper part at one end, while dried material is collected from the lower part at the other end. Hot air enters either from the feed end or the discharge end and exits from the upper part at the opposite end. This rapid evaporation of water from the material leaves behind the solid residue.
Manufacturing Process
The hot air stream sweeps through the chamber, and as the air rushes out from the top, it continuously lifts and scatters the material during the rotation of the drum, ensuring thorough contact with the hot air. The finished powdered product falls into the collector. Various parameters are controlled, including inlet air temperature, rolling speed, and airflow, all of which influence the final powder and the efficiency of the drying process.
Controlling various parameters, such as inlet air temperature, rolling speed, and airflow, is crucial as they significantly impact the final powder quality and the efficiency of the drying process.
Drum drying is an efficient and time-honored drying process that remains a cost-effective method for producing powders.
If you have any further questions regarding the manufacturing process, please do not hesitate to contact us.
Drum Drying vs. Other Processes
When producing powdered flavorings through drum drying, there are other processes available for manufacturing powdered flavorings as well.
Please refer to the table below for a comparison of different technologies, each with its unique advantages and disadvantages.
| PROCESS | DESCRIPTION | COST | ENERGY USE PER KG | HEAT IMPACT ON RAW MATERIAL | CARRIER NEEDED FOR FRUIT POWDER | CONTINUOUS / BATCH | SHELF LIFE |
|---|---|---|---|---|---|---|---|
| Roller-dried | The liquid feed is thickened and fed into the hot drum. The output is dried material sheets, which are then ground into powder. | Low | Low | Medium | Yes | Continuous | Excellent |
| Vacuum Belt-Dried | Liquid feed thickened and fed onto a hot roller. Outputs sheets of dried material which are then macerated into a powder. | Low | Medium | Low | No / Sometimes | Continuous | Good |
| Spray-dried | Liquid feed pumped and sprayed through a fine nozzle into chamber of hot air, water evaporates and powder collected. | Medium | Medium | Low | Yes | Continuous | Good |
| Freeze-dried | Liquid put into trays in a vessel which is frozen at high pressure, liquid sublimates out, resultant material is macerated into powder. | Very high | Very high | None | No / Sometimes | Batch | Poor (Prone to lumping / caking without carrier / anti-caking agent) |
As evidenced by the comparative table above, the drum drying production process excels in terms of cost-effectiveness.
If you are ready to request information or product samples from us, our flavor experts look forward to learning about your project and discussing it. You can contact us by phone or by sending an email. We also cordially invite you to visit our factory to witness the research and production process of flavorings firsthand. If you are interested in a site visit, please inform us.
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