Spray Drying of Protein isolate (vegetable)
Spray drying is a commonly used technique for the production of powders from liquid solutions or suspensions. In laboratory-scale research, it is often used for the preparation of various materials. In this case, protein isolate derived from vegetable sources was prepared using laboratory-scale spray drying.
The process involves preparing a protein isolate solution and atomizing it into small droplets using a spray nozzle. The droplets are then passed through a drying chamber where they are exposed to a stream of hot air. As the droplets travel through the drying chamber, the water content evaporates, leaving behind the dry protein particles.
The resulting powder is collected and characterized using various analytical techniques. The powder can be used as a dietary supplement or as a functional ingredient in various food products.
Laboratory-scale spray drying of protein isolate from vegetable sources is a simple and efficient method for producing small quantities of dry powder for research purposes. It allows for the study of the effects of various parameters on the properties of the resulting powder and can aid in the development of new food products.
Please find starting paramters and some Results in this Application Note.
