Spray Drying of Tofu

Spray drying has been proposed as an effective way to convert tofu into a powder form that can be used as a food ingredient. Tofu is a soybean-based product that is rich in protein and contains essential amino acids, vitamins, and minerals. The spray drying process involves converting tofu into a liquid form, which is then atomized into droplets and dried in a heated chamber. This process can help to extend the shelf life of tofu and make it easier to transport and store.

The spray drying of tofu has been studied in terms of the effects of process parameters on the quality of the final product. For example, it has been found that the drying temperature, feed concentration, and atomization pressure can all impact the protein content, solubility, and morphology of the resulting tofu powder. Overall, spray drying has shown promise as a way to transform tofu into a more versatile and convenient ingredient for food production.

Please find starting parameters and some Results in this Application Note.