Payson, Arizona – Pulse Combustion Systems (PCS) is pleased to announce that a Technical Paper has been published in Food and Bioprocess Technology, an International Journal. The paper is entitled “Pulse Atomization Spray Drying of Egg White: Energy Efficiency and Product Quality” and can be accessed here.
The principal author of the paper is Dr. Zhonghua Wu of the College of Mechanical Engineering, Tianjin University of Science and Technology, 1038 Dagulan road, Hexi District, Tianjin, 300222, P.R. China. PCS’s President, James Rehkopf, provided pulse-drying technical and operating information, and assisted in the drafting of the article.
“We are very pleased to see the publication of this paper in a respected journal,” said James Rehkopf. “Even more satisfying are the results of the study, which show nearly zero degradation of sensitive egg white proteins when dried in our pulse Atomization spray dryer. This is in marked contrast to the damage to egg white proteins in conventional spray dryers. We appreciate Dr. Wu’s recognition of this major advantage of pulse Atomization drying.”
A downloadable copy of the paper can be found on our website (HERE).
For questions and more information, please contact Jim Rehkopf at 415 726 3536 or jrehkopf@pulsedry.com.
