Powder mix agglomeration - with added amorphous sugar powder saves heat and capital costs

摘要

Powder mixtures (saccharose, lactose, instant coffee) are agglomerated by humidification and by drying. The process parameters are improved if powderes amorphous (not crystalline) sugar is added, ground to under 10 mu, as a process aid. The necessary addn of pulverised amorphous saccharose or lactose varies from 5 to 20%. Humidification now requires only 1% so that less heat is required for drying. The drying temp is now be as low as 40-50 degrees C (instead of over 100 degrees C). The greater absorptivity of the amorphous sugar results in large savings of flavour and aroma ingredients. Tests have shown that this reduces the thermal energy required for drying by 90%. The use of belt dryers instead of vibrating screens or cyclones reduces the capital investment.