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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A low‑temperature spray drying method that freezes feed and rapidly sublimates ice in a hot gas stream.
Origin: Japan (early 1990s) — East Asia
See full technique reference →The feed is chilled to –30 °C, atomized, and introduced to a drying gas at 200‑250 °C. Within 1‑3 s the ice sublimates and residual water evaporates, yielding a powder with <5 % moisture while preserving heat‑sensitive nutrients and volatile aromas.
Primary Reaction
sublimation and evaporation of water/ice
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