Key Trends Shaping the Spray Drying Equipment Market

Spray drying refers to the method of particle production by the transformation of fluid material into dried particles by using a gaseous hot drying medium. After the droplet-to-particle conversion is concluded, a separation process takes place where the dried particles are disassociated from the drying gas. These dried particles are collected through various equipment. Some of them include cyclone separator, the bag filter, and the electrostatic precipitator, among others. Spray drying equipment has grown in demand over the years because of the growing applications of spray dryers in the food industry, especially due to the changing lifestyle, resulting in a higher demand for functional food that can be conveniently consumed.

The global market for spray drying equipment is projected to reach USD 6.12 billion by 2023, at a CAGR of 6.9%

Spray drying has several advantages. One of them includes the ability to be completely automated and continuous. Some of the other advantages include short residence time and suitability across both heat-sensitive and heat-resistant foods. All these factors have resulted in higher applications of the spray drying technology, and, in turn, has increased the spray drying equipment market as well.

Significance of spray drying equipment across the food & beverage and pharmaceutical industries to fuel the market growth

Spray drying equipment has grown in applications across various industries. The largest application area of the spray drying equipment remains the food & beverage industry. New developments in the functional food & beverage ingredients and an increase in demand for RTE (ready-to-eat) foods will further drive the growth of the spray drying equipment. The spray dryer equipment also finds a wide range of applications in the food industry as well—starting from food ingredients to the conversion of fruit & vegetable juices into instant mixes, instant coffee mixes, and drying of eggs and dairy products.

The pharmaceutical industry also uses spray dryers, which is required for the formulation of nutrient particles. There are various types of spray dryers that are used according to the product type and the nature of production—whether it is a batch or continuous production. The speed and versatility of spray drying equipment, especially the spray dryer, make it adoptable across multiple industries, food & beverage, and pharmaceutical. Moreover, the high-quality control standards associated with the usage of spray drying equipment make it extremely useful as well.

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Expansions, partnerships, and new product launches are the key strategies adopted by market players to ensure their growth in global market. Major players in this market include GEA Group AG (Germany), SPX Flow Technology (US), Dedert Corporation (US), Buchi Labortechnik AG (Switzerland), European Spraydry Technologies LLP (UK), Changzhou Lemar Drying Engineering Co. Ltd. (China), Shandong Tianli Drying Technology and Equipment (China), Acmefil (India), New AVM Systech (India), C. E. Rogers (US), Advanced Drying System (India), and Labplant (UK).

Market Dynamics

Reduction in thermal damage caused to the product

The spray drying technology works by applying thermal energy, which acts on the product separating the liquid and turning it into fine granular or powder form. This type of process reduces the exposure time to high temperature, especially for heat-sensitive food products. As a result, spray dryers are preferred for drying fluid products. Vegetable and fruit juices are dried to their powder forms; this increases their shelf life and used as ingredients in other food products. Moreover, products such as these are sensitive toward thermal energy and can lose their nutrient value. Spray drying ensures that with controlled parameters, the nutrient values of the end product can be retained. Among all the industrial dryers, spray drying is widely used in the food, pharmaceutical, and related markets. Anyhydrobiotics such as probiotics are the most common food systems incorporated which retain the cell viability after processing. These are largely manufactured by spray drying considering the factors such as reduced thermal damage, low cost, energy, and throughput.

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Misalignment in process parameters can affect the organoleptic properties

The spray drying technology has its own advantages, but if not correctly optimized, it can hamper the properties of the food products, such as taste and color. Parameters such as difference between the inflow and the outflow temperature, feed flow rate, residence time, temperature & design parameters of the drying chamber, heat & mass transfer, and drying kinetics of the air during production of food products; along with biology of bacteria; if not properly aligned, can result in imbalance in moisture composition in the final powder form. This kind of error would eventually dissuade smaller food manufacturers from installing spray dryers in their plants and opt for other drying methods. This can have a direct impact on the spray dryer manufacturing market.