Spray dryer
A spray dryer is a device used in spray drying. It takes a liquid stream and separates the solute or suspension as a solid and the solvent into a vapor. The solid is usually collected in a drum or cyclone. The liquid input stream is sprayed through a nozzle into a hot vapor stream and vaporised. Solids form as moisture quickly leaves the droplets. A nozzle is usually used to make the droplets as small as possible, maximising heat transfer and the rate of water vaporisation. Droplet sizes can range from 20 to 180 m depending on the nozzle.
Spray dryers can dry a product very quickly compared to other methods of drying. They also turn a solution, or slurry into a dried powder in a single step, which can be advantageous for profit maximization and process simplification.
Micro-encapsulation
Spray drying often is used as an encapsulation technique by the food and other industries. A substance to be encapsulated (the load) and an amphipathic carrier (usually some sort of modified starch) are homogenized as a suspension in water (the slurry). The slurry is then fed into a spray drier, usually a tower heated to temperatures well over the boiling point of water.
As the slurry enters the tower, it is atomized. Partly because of the high surface tension of water and partly because of the hydrophobic/hydrophilic interactions between the amphipathic carrier, the water, and the load, the atomized slurry forms micelles. The small size of the drops (averaging 100 micrometers in diameter) results in a relatively large surface area which dries quickly. As the water dries, the carrier forms a hardened shell around the load.
Load loss is usually a function of molecular weight. That is, lighter molecules tend to boil off in larger quantities at the processing temperatures. Loss is minimized industrially by spraying into taller towers. A larger volume of air has a lower average humidity as the process proceeds. By the osmosis principle, water will be encouraged by its difference in fugacities in the vapor and liquid phases to leave the micelles and enter the air. Therefore, the same percentage of water can be dried out of the particles at lower temperatures if larger towers are used. Alternatively, the slurry can be sprayed into a partial vacuum. Since the boiling point of a solvent is the temperature at which the vapor pressure of the solvent is equal to the ambient pressure, reducing pressure in the tower has the effect of lowering the boiling point of the solvent.
The application of the spray drying encapsulation technique is to prepare "dehydrated" powders of substances which do not have any water to dehydrate. For example, instant drink mixes are spray dries of the various chemicals which make up the beverage. The technique was once used to remove water from food products; for instance, in the preparation of dehydrated milk. Because the milk was not being encapsulated and because spray drying causes thermal degradation, milk dehydration and similar processes have been replaced by other dehydration techniques. Skim milk powders are still widely produced using spray drying technology around the world, typically at high solids concentration for maximum drying efficiency. Thermal degradation of products can be overcome by using lower operating temperatures and larger chamber sizes for increased residence times.
Recent research is now suggesting that the use of spray-drying techniques may be an alternative method for crystallisation of amorphous powders during the drying process since the temperature effects on the amorphous powders may be significant depending on drying residence times.
Spray drying applications
Food: milk powder, coffee, tea, eggs, cereal, spices, flavorings, ...
Pharmaceutical: antibiotics, medical ingredients, additives
Industrial: paint pigments, ceramic materials, catalyst supports
Nano spray dryer
The nano spray dryer offers new possibilities in the field of spray drying. It allows to produce particles in the range of 300 nm to 5 m with a narrow size distribution. High yields are produced up to 90 % and the minimal sample amount is 1 ml.
External links
Animation of standard Spray Drying Concept
Spray Drying trainings paper
References
Chiou, D., Langrish. T.A.G., Braham, R. (2008) The Effect of Temperature on the Crystallinity of Lactose Powders Produced by Spray Drying, Journal of Food Engineering, 86(2), 288-293.
Chiou, D., Langrish, T.A.G., Braham, R. (2008) Partial Crystallisation Behaviour During Spray Drying: Simulations and Experiments, Drying Technology, 26(1), 27- 38.
Chiou, D., Langrish, T.A.G. (2007) Crystallisation of Amorphous Components in Spray-Dried Powders, Drying Technology, 25(9), 1423-1431.
Nutritional evaluation of food processing second edition (1975), Robert S. Harris, Ph.D. and Endel Karmas Ph.D. (eds)
Keey, R.B., (1992). Drying of Loose and Particulate Materials, 1st ed., p. 504. Hemisphere Publishing Corporation,
Categories: Food industry Flavor technology Chemical processes Unit operations Industrial processes Pharmaceutical industryHidden categories: Articles lacking in-text citations from September 2009 All articles lacking in-text citations I am China Product writer, reports some information about flexible keyboards , used callaway golf clubs.
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