Drying in bread, biscuits & cakes production

Back to EFFICIENCY FINDER OF FOOD INDUSTRY DRYING IN BAKERIES

Description:

Drying is a essential process in Baking.Drying is defined as the application of heat under controlled conditions, to remove the water present in foods by evaporation to yield solid products. Micro-organisms which cause food spoilage and decay and many of the enzymes which promote undesired changes in the chemical composition of the food are unable to grow, multiply or function in the absence of sufficient water (BAT in the Food, Drink and Milk Industries, June 2005).

1.Spray drying: Spray drying offers many advantages like improved cost in use, increased shelf life and long term retention of volatile ingredients that are so important in top-note flavourings. Spray dry flavourings can help simplify the manufacturing process; injecting a sugar, starch, flour, or any other powdery agent with a liquid, produces an uneven consistency with clumps forming in the powder. In comparison, adding a spray dry flavouring with other dry ingredients produces a homogenous bake stable mix.

2.Pneumatic drying: Pneumatic drying and is also known as flash drying.The large surface area for heat and mass transfer and the high convective heat and mass transfer coefficients, which take place at these units, result in high drying rates and as a result, high drying capacity.

3.RF Technology: The radio frequency (RF) technology has increasingly become an accepted and reliable method of drying bakery products. The RF dryer has proven to be very effective when fitted after the baking oven to control the product moisture content accurately and uniformly, with added benefits to productivity and quality.The radio frequency energy eliminates the excess moisture from the product rapidly and efficiently, without causing over-baking (excessive browning) of the surface.