The optimal technological parameters have an instructive significance for the production of egg albumen powder with high foaming properties.

Suitable for automatic measuring and packing uneasy flowing or bad liquidity powder, such as milk powder, rice powder, milk tea powder, amylum, albumen powder and flavoring powder.

The effect of main parameters such as ferment time, temperature of material, temperature of inlet and outlet and rotational speed of atomizer ect. on albumen powder quality was also discussed.