Analysis of the results of research on spray drying of starch suspension

Abstract

The spray dryer is very often applied in chemical and food - processing industries. This drying method includes suspension - spraying with the contents about 30 to 65% of dried substance. The drying period in most cases is only several seconds. The drying agent is the warm air. A model of momentum, heat and mass transfer in the atomization - swirler zone was proposed. To verify the model an extensive experimental investigation was performed on water evaporation at different initial air temperatures, feed rates, flow rates of the drying agent and different parameters of atomization and initial particle size distribution. Good agreement between experimental results and theoretical data was achieved. The model was verified experimentally on the basis of results of investigations on drying of a 40% mass solution of starch and water.

Keywords

• spray
• dryer
• starch
• drying
• temperature