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Nanyang Goodway Machinery & Equipment Co., Ltd.
Necessity of Using Flash Dryer
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Necessity of Using Flash Dryer

Nowadays, the production and processing of starch has been gradually automated, specialized and flow-based. The traditional outdoor drying takes a long time, has a small processing capacity, and it is greatly affected by the weather, and the starch quality is unstable. Moisture content is high. It has failed to meet the needs of modern starch processing methods. The present drying equipment, with gradually perfect functions, can complete starch drying well in a short time. More starch processing enterprises will use more complete sweet potato starch processing equipment with more functions--starch drying equipment. It saves time, starch is fine, and quality is better. So, what details can show the importance of using starch dryness equipment?

 

1. Greatly reduce starch drying time

The drying equipment can instantly heat up, and after the dehydrated wet materials enter the machine, the drying can be completed in 3 seconds.

 

2. Automatic regulation

Starch with different humidity needs different drying time. It can adjust the amount of feed and air intake in time, and control the content of moisture of starch to ensure the stability of water.

 

3. Avoid the contact between the finished product and the foreign materials to isolate the pollution

It can effectively avoid pollution so that there are no impurities in in starch to ensure starch quality.

 

4. It can carry out mass drying

The overall capacity of the drying equipment is large, which is suitable for mass processing and large and medium starch processing enterprises. The wet starch treatment rate is high, the operation is stable, the treatment capacity is large, and the starch output is significantly improved.

 

Now mechanical drying which is commonly used refers to the conventional flash dryer. Air flash drying is a method of drying granular solid materials in high-speed hot air by pneumatic conveying. The dehydrated wet starch still contains a lot of water (35-42%), which can not be stored and transported for a long time. It must be dehydrated again to achieve the required water content for long-term preservation.


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