Juices, milk, powdered things in general. I heard that they just remove the liquid or something like that, but i don’t know and i always think about it.
In: Chemistry
They send the liquid through a nozzle that produces a very fine mist of liquid – sort of like a sprinkler – into the top of a chamber that’s kept very hot and very dry. Exactly how hot depends on what they’re drying out, but typically ranges from 150 – 250 degrees Fahrenheit.
The high heat and dry air, combined with the very fine misting of the liquid, causes it to almost instantly dry out. The remaining powder then falls down into the bottom of the chamber where its collected.
They remove the water. The first method ever was Sun drying milk, it is exactly what it sounds. Spread the milk out and let the sun evaporate the water. The result was sortof a milk paste.
Drum drying was also a thing, have milk in a rotating drum and heat the drum. The risk here is that the milk burns / caramelizes and that influences the taste.
As you can see the hard thing is removing the water without burning the solids.
Spray drying is the latest method to do it industrially it scales on a industrial scale and it keeps the solids (nutrients, aroma) in a reasonable condition.
you could dry milk yourself, put a layer in a large pan put it in a oven and turn the heat on low.
It’s a crude method that will destroy a lot of the aromas/taste but it’s the same idea. Wouldn’t taste great but it’s edible.
Works generally the same for other stuff.
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