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20-September-2008 09:29:07 - Spray drying It has been suggested that Spray dryer be merged into this article or section. Discuss Spray drying is a commonly used method of drying a liquid feed through a hot gas. Typically, this hot gas is air but sensitive materials such as pharmaceuticals, and solvents like ethanol require oxygen-free drying and nitrogen gas is used instead. The liquid feed varies depending on the material being dried and is not limited to food or pharmaceutical products, and may be a solution, colloid or suspension. This process of drying is a one step rapid process and eliminates additional processing. The liquid feed is pumped through an atomiser device that produces fine droplets into the main drying chamber. Atomisers vary with rotary, single fluid, two-fluid, and ultra-sonic designs. These different styles have different advantages and disadvantages depending on the application of the spray drying required. In some instances a Spray Nozzle is used in place of an atomiser for a different dispersion rate. The hot drying gas can be passed as a co-current or counter-current flow to the atomiser direction. The co-current flow enables the particles to have a lower residence time within the system and the particle separator typically a cyclone device operates more efficiently. The counter-current flow method enables a greater residence time of the particles in the chamber and usually is paired with a fluidised bed system. Spray drying often is used as an encapsulation technique by the food and pharmaceutical 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. Sources 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, 862, 288-293. Chiou, D., Langrish, T.A.G., Braham, R. 2008 Partial Crystallisation Behaviour During Spray Drying: Simulations and Experiments, Drying Technology, 261, 27- 38. Chiou, D., Langrish, T.A.G. 2007 Crystallisation of Amorphous Components in Spray-Dried Powders, Drying Technology, 259, 1423-1431. Nutritional evaluation of food processing second ion 1975, Robert S. Harris, Ph.D. and Endel Karmas Ph.D. eds Keey, R.B., 1992. Drying of Loose and Particulate Materials, 1st, pp504. Hemisphere Publishing Corporation, External links Anderson Custom Processing. Sono-Tek, Ultrasonic Spray Technology, A World Leader in Spray Drying Accessories. Marriott Walker Corporation, A World Leader in Spray Drying Technology. Niro's expertise in spray drying. Short overview on spray drying from Japanese manufacturer. Spray drying on Hyfoma.com. Hyfoma. General Spray Drying Services in New Jersey. GEA Niro A/S - Authoritative article on Spray Drying. technalysis.us - CAE spray dryin. Delavan spray drying technologies. Delavan's technical know how on spray drying. Lübbers - Innovative expert in Spray Drying. Anhydro A/S - Leading Experts in Spray Drying. Dietrich's Specialty Processing, LLC. See also Spray Nozzle Retrieved from http://en..org/wiki/Spray_drying Categories: Food industry | Flavor technology | Chemical processes | Unit operations | Industrial processes | Pharmaceutical industryHidden category: Articles to be merged since June 2007 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Deutsch Suomi This page was last modified on 15 August 2008, at 19:0
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