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    Spray Drying 31.8.16

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    shutterbugsadi
    Spray drying is a method of producing a dry powder from a liquid or slurry by rapidly drying with hot air. It involves spraying the feed material into a chamber of hot air to evaporate water. The process allows for continuous drying in seconds. Drum drying is a similar process that dries foods on the surface of heated rotating drums. Both methods are useful for heat-sensitive foods and producing shelf-stable powders.

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    Spray Drying 31.8.16

    Uploaded by

    shutterbugsadi
    28 views22 pages
    Spray drying is a method of producing a dry powder from a liquid or slurry by rapidly drying with hot air. It involves spraying the feed material into a chamber of hot air to evaporate water. The process allows for continuous drying in seconds. Drum drying is a similar process that dries foods on the surface of heated rotating drums. Both methods are useful for heat-sensitive foods and producing shelf-stable powders.

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    Spray drying is a method of producing a dry powder from a liquid or slurry by rapidly drying with hot air. It involves spraying the feed material into a chamber of hot air to evaporate water. The process allows for continuous drying in seconds. Drum drying is a similar process that dries foods on the surface of heated rotating drums. Both methods are useful for heat-sensitive foods and producing shelf-stable powders.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    28 views22 pages

    Spray Drying 31.8.16

    Uploaded by

    shutterbugsadi
    Spray drying is a method of producing a dry powder from a liquid or slurry by rapidly drying with hot air. It involves spraying the feed material into a chamber of hot air to evaporate water. The process allows for continuous drying in seconds. Drum drying is a similar process that dries foods on the surface of heated rotating drums. Both methods are useful for heat-sensitive foods and producing shelf-stable powders.

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    SPRAY DRYING

    SPRAY DRYING
    It is the most important kind of air
    convection driers.
    The development of spray drying
    equipment and techniques evolved over a
    period of several decades from the 1870s
    through the early 1900s.
    Spray drying comes of age during World
    War II, with the sudden need to reduce
    the transport weight of foods and other
    materials.
    Spray drying is limited to
    foods that can be atomized,
    like liquids and low-viscosity
    pastes & purees. Eg. Milk,
    coffee,egg
    Liquid to be dried is sprayed
    in the form of fine droplets
    into a current of hot air,
    usually counter current flow
    is used.
    Atomization into minute
    droplets results in drying in a
    matter of seconds.
    The common inlet air temp.
    is 2000C.
    STEPS OF SPRAY DRYING
    CONCENTRATION-
    BEFORE DRYING FEED IS
    CONCENTRATED

    ATOMIZATION- PROVIDES
    OPTIMUM CONDITION
    FOR EFFICIENT DRYING

    DROPLET-AIR CONTACT-
    95% of the moisture is
    evaporated
    DROPLET DRYING-
    OCCURS IN TWO
    STAGES

    SEPARATION-
    CYCLONES, BAG
    FILTERS,
    ELECTROSTATIC
    PRECIPITATORS
    DROPLET DRYING
    Droplet drying: moisture evaporation takes place
    in two stages-

    1) During the first stage, there is sufficient moisture


    in the drop to replace the liquid evaporated at the
    surface and evaporation takes place at a relatively
    constant rate
    2) The second stage begins when there is no longer
    enough moisture to maintain saturated conditions
    at the droplet surface, causing a dried shell to form
    at the surface. Evaporation then depends on the
    diffusion of moisture through the shell, which is
    increasing in thickness.
    ATOMIZATION
    Atomization is one of the
    most critical aspects of
    the spray-drying process
    as it controls the droplet
    size and defines the final
    particle size.
    TYPES OF ATOMIZING
    SYSTEMS

    Pressure Spray Nozzle


    Centrifugal Disc
    Compressed Air
    PRESSURE SPRAY
    NOZZLE
    It includes the swirl
    nozzle (called whizzer or
    centrifugal pressure
    nozzle)
    Pressures from 1500-
    5000 psi are used
    Feed is forced under
    high pressure through a
    small orifice and is
    atomized instantly.
    Higher the pressure or
    smaller the orifice, finer
    the particle size of the
    mist.
    CENTRIFUGAL SPINNING
    DISC It has two radial
    discs
    It may resolve at 50,
    000 rpm or 3500
    rpm for a small and
    large disc
    respectively.
    The pattern formed
    is like that of a
    cloud.
    It does not have an
    orifice which gets
    clogged.
    Can be used to
    COMPRESSED AIR
    SPRAY
    A Jet of high-temperature
    compressed air moves at high
    velocity through a stream of pre-
    heated milk for eg.
    The high velocity jet of very hot
    air strikes the milk stream at right
    angles, atomizing it.
    The droplet size determines the final dried
    particle size
    Particle size affects solubility rate
    During atomization,
    The trajectory is important also
    As droplets descend through the drying
    chamber, they transform from liquid to a
    sticky condition and then turn dry
    Trajectory generally is designed to prevent
    minimize wall contact in the early stages of
    drying.
    ADVANTAGES
    Spray drying process have advantages that
    can be designed to virtually any capacity
    required.
    Feed rates range from a few pounds per hour
    to over 100 tons per hour. Operation is
    continuous and adaptable to full automatic
    control.
    It can be used with both heat-resistant and
    heat sensitive products.
    Nearly spherical particles can be produced.
    FREEZE
    DRYING

    THIS PROCESS IS ALSO KNOWN AS


    LYOPHILIZATION.
    It important incase of heat sensitive materials.
    Process occurs at a very low temperature and at
    a very high vacuum.
    Water in the material is first frozen to ice and
    then ice sublimes to vapour without entering the
    liquid phase.
    This is known as sublimation due to which
    cellular structure is not affected and flavour and
    colour is retained.
    Lyophilization, or freeze-drying, is used to remove
    moisture by sublimation
    Products are lyophilized to increase shelf life
    Freeze-dried products are reconstituted with water
    at time of use
    Lyophilization processes are based on the physical
    properties of water, as described by the phase
    diagram
    Sublimation is effected by control of product
    temperature and pressure within the lyophilization
    equipment.
    lyophilization is used to improve the stability of a
    perishable product or make the product easier to
    store or transport
    Many food products (e.g., coffee, fruits,
    vegetables, meats, and ice cream) can be freeze-
    dried and subsequently stored at room
    temperature.
    In the lyophilization process, the temperature and
    pressure conditions within the lyophilizer are
    controlled to enable the sublimation of water.
    PHASE DIAGRAM
    A phase
    diagram for a
    substance
    describes the
    solid, liquid, and
    gaseous states
    of a substance
    as a function of
    temperature
    and pressure
    DRUM DRIER or ROLLER
    DRIER

    Single
    Double- Rotates towards each other
    Twin Rotates away from each other

    Drums are heated from inside with staem
    They are usually made of stainless steel.
    Speed of rotation is 10 rpm.
    The drums have a nip where the drums
    come close together.
    This clearance determines the thickness of
    the applied food layer.
    Each drum has a doctors knife along the
    lengthe of the drum.
    Temp. is 100-150 0C
    As the food layer rotates it loses moisture
    and the dry powder is collected in the trays.
    liquid food, purees, milk, potato mash,
    baby food, sambhar slurry.

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