Hi.. General methods is using mechanical driers but depending upon the purpose of application, mechanical / controlled RH (heat pump)/ spray drying can be done.
Hello,
For the making of baby foods, I would recommend using low-to-ambient temperature dehydration (using humidity extractors rather than relying on higher temperatures). Palatability will be best due to reduced enzymatic reactions and nutrient content is better preserved (especially vitamins and antioxydants).
Spray-dried spirulina is smelly, has a poor taste and has a much lower nutrient content (as for instance controlled by proxy of the phycocyanin content of the end product).
Dear Prof Ashraf
Maybe you can use vacuum dryer. With this method, you can drying with lower temperature so the quality product is more stable
@ Arie Mulyadi: I have tested vacuum drying extensively and exchanged with another producer who did the same and the results were extremely poor despite the heavy investment (poor taste, very dark colour, no improvement in antioxidant levels). I believe vacuum drying for spirulina is mostly a dead end and in any case it is not a low-hanging fruit.
We're collecting Spirulina from Cultivation Lagoons using Surface Skimmersm followed by Coarse Spirulina Separator SS, Spirulina Fine Filters SFF. The Solid state separated from the SS & SSF are air pumped to Vacuum Belt Filter VPF before drying in Vacuum Drying Reactor VDR. We control the moisture content and ambient temperature. Thank you
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