Concentration is a key of spray dehydration. When the density of the soybean milk reaches 18%, to flow of the soybean milk is sluggish and scaling of the heating surface occurs as present of the micro dregs in the soybean milk, on the other hand the protein is liable to form a gel which blocks the pipes. In solving these problems some of reductants and the sugar have been added to the soybean milk, so that the relative viscosity of the soybean milk declines. We must attach importance to the mould-making and to raise technologic level of operators. The soybean protein has its characteristic features. The experiment showed: It is proper that the admission temperature is controlled in the range of some 170 C and the exhaust temperature in the range of 60 - 65°C. To make use of two-stage spray dehydration is the best. To increase effective height of the drying tower, to decrease spray pressure and to increase sugar content in the soybean milk so as to improve quality of products.
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