Laboratory-scale superheated steam spray drying of food and dairy products

2021 ◽  
pp. 1-12
Author(s):  
Tobias Linke ◽  
Janina Happe ◽  
Reinhard Kohlus
Keyword(s):  
Spray Drying ◽  
Dairy Products ◽  
Superheated Steam ◽  
Laboratory Scale

SIMULATION OF SPRAY DRYING IN SUPERHEATED STEAM USING COMPUTATIONAL FLUID DYNAMICS

1999 ◽  
Vol 17 (7-8) ◽  
pp. 1313-1326 ◽  
Author(s):  
A. Frydman ◽  
J. Vasseur ◽  
F. Ducept ◽  
M. Sionneau ◽  
J. Moureh
Keyword(s):  
Fluid Dynamics ◽  
Computational Fluid Dynamics ◽  
Spray Drying ◽  
Superheated Steam

scholarly journals Effect of Spray Dryer Scale Size on the Properties of Dried Beetroot Juice

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6700
Author(s):  
Jolanta Gawałek
Keyword(s):  
Spray Drying ◽  
Industrial Process ◽  
Laboratory Scale ◽  
Industrial Scale ◽  
Process Conditions ◽  
Spray Dryer ◽  
Beetroot Juice ◽  
Centrifugal Atomization ◽  
Drying Conditions ◽  
Drying Efficiency

Experiments detailing the spray drying of fruit and vegetable juices are necessary at the experimental scale in order to determine the optimum drying conditions and to select the most appropriate carriers and solution formulations for drying on the industrial scale. In this study, the spray-drying process of beetroot juice concentrate on a maltodextrin carrier was analyzed at different dryer scales: mini-laboratory (ML), semi-technical (ST), small industrial (SI), and large industrial (LI). Selected physicochemical properties of the beetroot powders that were obtained (size and microstructure of the powder particles, loose and tapped bulk density, powder flowability, moisture, water activity, violet betalain, and polyphenol content) and their drying efficiencies were determined. Spray drying with the same process parameters but at a larger scale makes it possible to obtain beetroot powders with a larger particle size, better flowability, a color that is more shifted towards red and blue, and a higher retention of violet betalain pigments and polyphenols. As the size of the spray dryer increases, the efficiency of the process expressed in powder yield also increases. To obtain a drying efficiency >90% on an industrial scale, process conditions should be selected to obtain an efficiency of a min. of 50% at the laboratory scale or 80% at the semi-technical scale. Designing the industrial process for spray dryers with a centrifugal atomization system is definitely more effective at the semi-technical scale with the same atomization system than it is at laboratory scale with a two-fluid nozzle.

scholarly journals Air Filtration for the Spray Drying of Dairy Products

1968 ◽  
Vol 51 (3) ◽  
pp. 466-470 ◽  
Author(s):  
D.R. Heldman ◽  
C.W. Hall ◽  
T.I. Hedrick
Keyword(s):  
Spray Drying ◽  
Dairy Products ◽  
Air Filtration

scholarly journals Preliminary study of superheated steam spray drying: A case study with maltodextrin

2018 ◽  
Author(s):  
Maelada Fuengfoo ◽  
Sakamon Devahastin ◽  
Chalida Niumnuy ◽  
Somchart Soponronnarit
Keyword(s):  
Spray Drying ◽  
Superheated Steam ◽  
Product Recovery ◽  
Inlet Temperature ◽  
Spray Dryer ◽  
Hot Air ◽  
Superheated Steam Drying ◽  
Preliminary Study ◽  
Steam Drying

A spray dryer was modified and tested with superheated steam as the drying medium. The effect of the inlet temperature on the recovery and morphology of the dried powder was then investigated. The results were compared with those obtained from hot-air spray drying. The results showed that the use of superheated steam and an increase in the inlet temperature led to an increase in the product recovery. The morphological results correlated with those of the product recovery in that superheated steam powder exhibited more inflated skin, leading to less adhesion of the sprayed droplets to the dryer wall. Keywords: morphology; product recovery; spray drying; superheated steam drying.

Some aspects of the multi-stage method of production of dry dairy products

2021 ◽  
pp. 8-11
Author(s):  
Павел Владимирович Кузнецов ◽  
Валентина Тихоновна Габриелова
Keyword(s):  
Energy Consumption ◽  
Spray Drying ◽  
Dairy Products ◽  
Energy Savings ◽  
Specific Energy Consumption ◽  
Initial Product ◽  
Ongoing Research ◽  
Boiling Layer ◽  
Multi Stage

Последовательное сочетание различных методов обезвоживания является одним из традиционных направлений при организации эффективного производства концентрированных, сгущенных и сухих молочных продуктов. Этот подход призван обеспечить заданные качества конечного продукта при минимальных энергозатратах технологии. Расчеты подобных многоэтапных процессов в силу высокой сложности постоянно являются предметом исследований. Оценка влияния стадийности обезвоживания при выработке концентрированных, сгущенных и сухих молочных продуктов на энергоемкость процесса является целью данной работы. Объектами исследования были жидкие, концентрированные и сухие молочные продукты, а также параметры процессов их обезвоживания. Ведение процесса сушки в две стадии позволяет получить экономию энергии до 10-15 %. Предварительная обработка исходного продукта мембранными методами (ультрафильтрация, нанофильтрация, обратный осмос) также дает возможность получать определенный эффект в энергозатратах. Применительно к распылительной сушке молочных продуктов широкое применение находит процесс, включающий предварительную концентрацию исходного продукта тем или иным мембранным методом, сгущение продукта методом вакуум-выпаривания, распылительную сушку горячим воздухом до влажности, на 2-4 % превышающую требуемую, окончательную досушку продукта в «псевдокипящем» слое до требуемой влажности и, наконец, охлаждение продукта также в «псевдокипящем» слое. На основании условий материального и энергетического баланса получено выражение для оценки удельных затрат в процессе многостадийного обезвоживания, позволяющее проводить сравнительную оценку затрат на производство сухих молочных продуктов, определять целесообразность их создания или реконструкции, исходя из планируемых объемов переработки и финансовых возможностей. Целевыми функциями, описывающими процесс обезвоживания, следует рассматривать функции, описывающие изменение влажности продукта, удельные затраты энергии на обработку продукта и качество конечного продукта. A consistent combination of different methods of dehydration is one of the promising directions in the organization of the production of concentrated, condensed and dry dairy products. This ensures the desired quality of the final product at the lowest possible energy consumption. Calculations of such multi-stage processes, due to their high complexity, are constantly the subject of ongoing research. The purpose of this paper is to assess the effect of the stages of dehydration in the production of concentrated, condensed and dry dairy products on the energy intensity of the process. The objects of the study were liquid, concentrated and dry dairy products, as well as the parameters of their dehydration processes. Conducting the drying process in two stages allows you to get energy savings of up to 10-15 %. Pretreatment of the initial product by membran methods (ultrafiltration, nanofiltration, reverse osmosis) also makes it possible to obtain a certain gain in energy consumption. In relation to the spray drying of dairy products, a process is widely used, including the preliminary concentration of the initial product by one or another membrane method, the thickening of the product by vacuum evaporation, spray drying with hot air to a humidity 2-4 % higher than the required, the final drying of the product in the «pseudo-boiling» layer to the required humidity and, finally, the cooling of the product also in the «pseudo-boiling» layer. Based on the conditions of the material and energy balances, an expression is obtained for estimating the unit costs in the process of multi-stage dewatering, which allows for a comparative assessment of the costs of producing dry dairy products, determining the feasibility of its creation or reconstruction, based on the planned processing volumes and financial capabilities. The target functions describing the dewatering process should be considered functions describing the change in product moisture, the specific energy consumption for processing the product, and the quality of the final product.

Feasibility study of the use of superheated steam spray drying to produce selected food powders

2021 ◽  
pp. 1-11
Author(s):  
Khamphon Ma ◽  
Luxsika Ngamwonglumlert ◽  
Sakamon Devahastin ◽  
Nathamol Chindapan ◽  
Naphaporn Chiewchan
Keyword(s):  
Spray Drying ◽  
Feasibility Study ◽  
Superheated Steam ◽  
Food Powders

INFLUENCE OF THE SPRAY DRYING PROCESS STAGES ON THE STATE OF THE FAT PHASE OF DRY DAIRY PRODUCTS

2020 ◽  
pp. 71-76
Author(s):  
Vladimir Dmitrievich Kharitonov ◽  
Pavel Vladimirovich Kuznetsov ◽  
Valentina Tikhonovna Gabrielova ◽  
Boris Alexandrovich Darzhaniya
Keyword(s):  
Spray Drying ◽  
Dairy Products ◽  
The State ◽  
Drying Process

ORGANIC WASTE GASIFICATION WITH HIGHLY SUPERHEATED STEAM PRODUCED BY CYCLIC DETONATIONS OF METHANE-STEAM-OXYGEN MIIXTURES

2020 ◽  
Author(s):  
S. M. FROLOV ◽  
◽  
V. A. SMETANYUK ◽  
I. O. SHAMSHIN ◽  
V. S. AKSENOV ◽  
...  
Keyword(s):  
Organic Waste ◽  
Superheated Steam ◽  
Steam Superheater ◽  
Laboratory Scale ◽  
Methane Steam ◽  
Pulsed Detonation ◽  
Waste Gasification

The paper presents the results of testing of the innovative laboratory-scale installation for organic waste anaerobic gasification to syngas (CO and H2) with highly superheated steam (HSS) produced by cyclic detonations of ternary methane-oxygen-steam mixtures in the pulsed detonation steam superheater (PDSSH).

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