Fluxes and Patterns of Wall Deposits for Skim Milk in a Pilot-Scale Spray Dryer

The pattern of wall deposits in a pilot-scale spray dryer has been studied, using skim milk, by changing the flow rate to the nozzle and measuring the resultant deposition fluxes at different positions inside the dryer. The solids concentration was maintained at 30%. The deposition was measured at three locations of the conical section and in the cylindrical section of the spray dryer. Particle deposition can be either due to the inertia of the particles or turbulent diffusion, and it is not immediately obvious which of these mechanisms is dominant. Inertial deposition appeared to be present mainly at the bottom location of the conical section and was the largest amount in quantitative terms, being at least an order of magnitude larger compared with diffusion deposition, which seemed to be dominant on the side (cylindrical) walls of the spray dryer. In addition to the above observations, the deposition patterns in the conical section have been quantified. The relative deposition flux, in m^?2, which is the ratio of the deposition flux, in g m^?2 h^?1, to the solids flow rate into the dryer, in g h^?1, was between 0.04 and 0.09 m^?2 at a solids concentration of 8.8% and between 0.15 and 0.4 m^?2 at a solids concentration of 30%. The fused appearance of the microstructure in the wall deposits of skim milk powder, as seen in the Micro-CT study, suggests that re-entrainment of the wall deposits is unlikely.     

A Study of the Limitations to Spray Dryer Outlet Performance

The concept of the product moisture locus was tested in this work using a pilot-scale modified Niro spray dryer (diameter 0.8 m, height 2 m), where the residence time of the particles inside this spray dryer is lower compared with larger industrial spray dryers. The moisture contents of skim milk powder produced from spray drying skim milk (solids content 8.8% w/v) at different operating conditions, namely different swirl vane angles (0°, 25°, 30°), inlet air temperatures (170°C, 200°C, 230°C) and process fluid flowrates (1.4 kg h^-1, 1.6 kg h^-1, 1.8 kg h^-1), were compared with the predicted equilibrium moisture contents. In addition, the residence time of the particles was also increased in the spray dryer by decreasing the inlet air mass flowrate from 0.016 to 0.013 kg s^-1. The outlet moisture contents of the skim milk powder for all the 23 runs carried out in this work were within 0.4% of the equilibrium values. Thus, the skim milk powder particles were in close equilibrium with the gas inside the drying chamber. These equilibrium limitations are confirmed by other literature data (Boonyai, P. Comparative Evaluation of Soymilk Drying in a Spray Dryer and Spouted Bed of Inert Particles. M.Sc. Thesis. Asian Institute of Technology: Bangkok, Thailand, 2000; 90 pp; Harvie, D.J.E.; Langrish, T.A.G.; Fletcher, D.F. A computational fluid dynamics study of a tall-form spray dryer. Trans IChemE 2002, in press). The use of this finding to predict spray dryer performance is demonstrated by mass and energy balance calculations.     

SPRAY DRYING DYNAMIC MODELING WITH A MECHANISTIC MODEL

ABSTRACT

In this work we suggest the dynamic modeling of a spray dryer considered as a series of well-stirred dryers. That is, a series of dryers in which the output variables are equal to the state variables. The state equations were obtained from the heat and water mass balances in product and air. Additionally, heat and water mass balances in interface jointly with water equilibrium relation between product and air were considered. A pilot spray dryer was modeled assuming one, two, five and 20 well stirred steps. Low-fat milk with 10–20% of solids was dried at different inlet air temperatures (120–160°C), air flow rate of 0.19 kg dry air s^?1 and different feed rates (1.4 ? 4.2 × 10^?4 kg dry solids s^?1). Stationary result showed that the model predicts the experimental air outlet temperature, at different inlet conditions with a maximum deviation of 6°C. The dynamic simulation reproduce the experimental one with moderate accuracy. Experimental dynamic showed that the pilot plant spray dryer has a well-stirred process behavior. The model represents a method for estimate outlet product moisture as function of the outlet air temperature. This has application for automatic control because there is not an easy way to measure on-line measure the outlet product moisture content.     

Lactose hydrolyzed milk powder: Thermodynamic characterization of the drying process

Industrial production of lactose hydrolyzed milk powder (LHMP) remains challenging. Due to the presence of the monosaccharides glucose and galactose, lactose-free powders tend to suffer stickiness, caking, and browning during drying and storage. We sought to find ideal conditions spray dryer inlet air temperature (θ_air,in) and concentrated milk flow rate (m_CM) for LHMP production. We tested θ_air,in settings of 115–160°C and m_CM of 0.3–1.5?kg?·?h^?1, and also applied mass and energetic balances. LHMP generally exhibited higher mass and energetic losses than the control (milk powder containing lactose), as a consequence of the relatively low dryability of LHMP. For a lab scale spray dryer, the ideal conditions settings for LHMP production were θ_air,in?=?145?±?2°C and m_CM?=?1.0?kg?·?h^?1, taking into account the mass yield and energetic cost (kJ?·?kg^?1 of powder) of the process. These ideal conditions are a potential tool for the industrial development of lactose-free dairy powders.     

Optimization of Vegetal Pear Drying Using Response Surface Methodology

The aim of this work was to optimize the drying process of vegetal pear and minimize energy resources (cost) under prefixed limits involving vegetal pear moisture, color, and productivity. The optimization of vegetal pear drying was made by using response surface methodology (RSM) for minimum process cost and color difference between fresh and dried samples (moisture ≤0.10 g water g d.m.^?1). A pilot-plant dryer was used for dehydrating vegetal pear slices (0.5 cm thickness). The tests were carried out at different air temperature (60 to 70°C), samples diameter (4 to 7 cm), and pretreatment with ascorbic acid solutions (0–0.1% w/w). The optimum drying conditions were found at air temperature of 63°C with 5-cm sample diameter and 0.075% of ascorbic acid concentration. On the optimized drying conditions, dried vegetal pear presented values with moisture content of 0.052 g water g d.m.^?1, color difference of 11.65, production rate of 0.0073 kg h^?1, and total cost of $30.58/kg dried product^?1     

Crystallization and Drying of Milk Powder in a Multiple-Stage Fluidized Bed Dryer

The rationale of this study has been to use fluidized beds to crystallize amorphous spray-dried skim milk powders with multiple stages of processing at different temperatures and humidities with the aim of rapidly making mostly crystalline powders. This paper discusses the performance of a multiple-stage fluidized bed dryer, and a combination of crystallization of lactose in spray drying at high humidity (lactose nuclei formation) and subsequent fluidized bed drying. Two different combinations of spray dryer and multi-stage fluidized-bed dryer have been suggested to crystallize lactose in skim milk powder. The results show significant improvements in the crystallinity of the powders. Moisture sorption test and X-ray diffraction analysis were used to assess the crystallinity of the powders. The processed powders that were crystallized in a humid-loop spray drying combined with a two-stage fluidized-bed dryer/crystallizer showed 92% improvement in lower amorphicity by processing at different stages of 70°C, 50% RH and 80°C, 50% RH for 15 minutes. The conventionally spray-dried powders that were crystallized in a three-stage fluidized-bed dryer/crystallizer showed 87% improvement in lower amorphicity (less moisture sorption) by processing at different stages of 60°C, 50% RH; 70°C, 40% RH; and 80°C, 40% RH for 20 minutes. The multiple-stage fluidized bed system showed distinctive potential to crystallize lactose significantly in skim milk powder using an industrial-feasible process.     

An Investigation and Quantitative Assessment of Particle Shape in Milk Powders from a Laboratory-Scale Spray Dryer

Seven samples of spray-dried milk were prepared using a miniature-scale Buchi Mini Spray Dryer B-290 (diameter 0.5 m, height 1.1 m). For each run, all inlet conditions were held constant except for feed type, inlet solids concentration, and inlet temperature. Skim milk at a solids concentration of 8.8% and whole milk at a solids concentration of 11% were dried at two inlet temperatures, 120 and 200°C. Lactose-free skim milk (8.8% solids concentration) and skim milk at a solids concentration of 41.2% were also dried at an inlet temperature of 200°C to assess the effects of milk feed type and inlet concentration, respectively. Equilibrium between the outlet product moisture content and the outlet gas conditions in the miniature spray dryer was not reached, unlike previous results for pilot-scale and larger dryers, so it appears that, in small (miniature-scale) dryers, the outlet moisture content is limited by kinetics and not by equilibrium. Calculated yields ranged from 10.4 to 82.7%, with whole milk giving significantly lower yields than skim milk, due to the sticky nature of fat found in whole milk. Lactose-free skim milk produced lower yields than skim milk dried at the same conditions, indicating that the lower glass-transition temperatures of the converted lactose sugars make these powders stickier. This sugar effect was not as large as that of the fat content. Comparisons between the SEM images, fractal dimensions, particle size distributions, and bulk densities showed that lower inlet temperatures produced particles of a more collapsed nature with a higher bulk density and lower fractal dimension than milk particles dried at higher temperatures. Also, feed solids concentration heavily influenced the shape of the particles, with high concentrations producing more spherical, less broken or shriveled particles with higher fractal dimensions, as the shell walls are thicker under these conditions. The fractal dimensions appeared to give generally consistent results for quantifying the average particle shapes.     

Spray Drying of Skim Milk Mixed with Milk Permeate: Effect on Drying Behavior,Physicochemical Properties,and Storage Stability of Powder

The possibility of using milk permeate (MP) to lower the protein level of skim milk powder (SMP) in producing powders of 34% and lower protein is explored. Skim milk suspensions with various levels of MP were prepared by mixing SMP and MP powder (MPP) at the ratios of 1:0, 7:3, 3:7, and 0:1: from 34 to 5.3% protein. The suspensions were dried in a spray dryer with inlet and outlet temperatures of 180 and 80°C, respectively. Increasing permeate concentration in the mixture showed a greater tendency to stickiness manifested by lowered the cyclone recovery of the powder as more powder stuck on the wall of the dryer. Increasing permeate concentration in the resultant powder did not significantly affect the bulk density but led to a reduction in the particle size and also made the powder slight green and yellowish in color. It also found to lower the glass transition temperature (T_g ) of the skim milk powder (SMP) and induce crystallization of lactose at lower water activity (a_w  ≥ 0.328 for SMP:MPP of 3:7 and 0:1 compared to a_w  ≥ 0.0.432 for SMP:MPP of 1:0 and 3:7). Addition of MP in SMP lowered the T_g values of the resulting powders. The permeate fraction in spray-dried SMP/MPP mixtures found to lower the critical a_w and moisture content, suggesting the SMP mixed with MPP is more likely to become sticky than SMP alone (at 34% protein) when stored at a similar water activity and moisture content.     

Contact-Sorption Drying of Penicillium bilaii in a Fluidized Bed Dryer

A fluidized bed dryer and drying system have been designed, constructed and operated to produce a powdered formulation of the fungus Penicillium bilaii. The dryer includes an air-shear atomizer and rotatable air vibrator to produce particles which are evenly coated with P. bilaii. The drying system included a humidifier, oven, vacuum pump and instrumentation to ensure precise control of operating conditions. Instant skim milk powder was found to be the best particle source for fixing the spores due to its solubility in water, its highly porous nature and because its moisture isotherms were similar to those of the spores. The dryer was operated at 35°C to maximize the drying rate while still preventing thermal death of the spores. The fluidizing air was best provided at an RH of 30%, thereby producing skim milk/spore particles with just the right amount of moisture to ensure long term storage viability. Storage under refrigeration conditions showed little long term decline in spore viability after 3 months of tests. Room temperature storage demonstrated a small decline rate in spore viability with little significant change if held at room temperature for a few days. © 1997 SCI.     

Lactose-hydrolyzed milk powder: Physicochemical and technofunctional characterization

The objective of this work is to demonstrate the effect of operational drying parameters on the physicochemical and techno-functional properties of lactose-hydrolyzed milk powder (LHMP). LHMP showed water content superior to the control regardless of drying conditions, which is a direct result of the difficulties encountered in drying the product. For a lab-scale spray dryer, the LHMP produced at θ_air,in?=?145°C and m_CM?=?1.0?kg?·?h^?1 was the only sample that met all stipulated quality parameters: water content <5% (w/w), a_w?93, particle sizes similar to control, and complete rehydration.     

Sugarcane Bagasse Drying in a Cyclone: Influence of Device Geometry and Operational Parameters

Sugarcane bagasse is becoming more and more commonly used in generating electrical energy, steam, and bioethanol. Drying is important in sugarcane and other types of biomass because it can be used to improve the calorific value and overall energetic use. In this work, sugarcane bagasse was treated by drying in a cyclonic dryer. The influence of the geometry of the device (the conical part of the cyclone) and process parameters (bagasse mass flow rate and temperature) were tested. The modification on the conical part was related to two different angles and with two different inferior outlets (B). Experimental design was carried out for each geometry. The independent variables were the drying agent temperature (35 to 275°C) and the bagasse mass flow rate (0.1 × 10^?2 to 2.9 × 10^?2 kg s^?1). The air flow rate was kept constant at 7.5 × 10^?2 kg s^?1. The dependent variables were moisture reduction (MR) and average particle residence time (t_res) in the cyclonic dryer. For both cyclonic geometries, it was observed that MR was directly proportional to the temperature and inversely proportional to the bagasse mass flow rate. t_res was also inversely proportional to the bagasse mass flow rate. Decreasing B tended to increase tres and MR.     

The influence of metal oxides on the separation properties of hybrid alginate membranes

ABSTRACT

Alginate membranes filled with different metal oxide particles were prepared and the influence of the presence of different amounts of Fe₃O₄, ZnO, and Ag₂O particles on ethanol and water permeation was discussed. Ethanol and water vapour permeation rates were determined using the measuring cell method, and the mass transport coefficients were evaluated. It was found that the highest transport parameters were obtained for membranes with the highest metal oxide content. Furthermore, the highest flux, equal 8.49 kg·m^?2·h^?1, was obtained for the alginate membrane filled with 15 wt% of silver oxide particles, while the greatest selectivity coefficients were noted for membranes containing magnetite. In this case, for the alginate membrane with 15 wt% of magnetite content, the selectivity coefficient reached the best value of 108.15.     

Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder Properties

This work investigates the effect of maltodextrin addition on the main powder properties during spray drying of tomato pulp in dehumidified air. A pilot-scale spray dryer was employed for the spray-drying process. The modification made to the original design consisted in connecting the spray dryer inlet air intake to an absorption air dryer. 21 DE, 12 DE, and 6 DE maltodextrins were used as drying agents. Tomato pulp was spray dried at inlet air temperatures of 130, 140, and 150°C and (tomato pulp solids)/(maltodextrin solids) ratios of 4.00, 1.00, and 0.25. The tomato powders were analyzed for rheological properties, moisture content, bulk density, solubility, hygroscopicity, and degree of caking. It was found that maltodextrin addition improved powder hygroscopicity, caking, and solubility, whereas it deteriorated slightly its moisture content and density. In addition, analysis of experimental data yielded correlations between powder properties and the above-mentioned variable operating conditions. Regression analysis was used to fit a full second-order polynomial, reduced second-order polynomials, and linear models to the data of each of the properties evaluated. F values for all reduced and linear models with an R ² ≥ 0.70 were calculated to determine if the models could be used in place of full second-order polynomials.     

Direct thermal drying of sludge using flue gas and its environmental benefits

This paper reported a sludge disposal technology that uses 100–200°C flue gas to dry sludge through a systematic analysis of the relationship between sludge drying rate/temperature and moisture content. Using this direct drying technology, the sludge drying capacity for the dryer tested can reach 86?tons?d^?1 at 160°C. The experimental results show this technology can also preserve 95% calorific value in the sludge, and remove 16–42% PM_2.5, 26–55% PM₁₀, and 7–25% SO₂ from the flue gas. The exhaust gas from the sludge dryer consists mainly of chain alkanes while benzenes only 9.65% when dried at 100°C.     

Preparation of goat milk powder with Lactobacillus casei L61 and antioxidant peptides: optimization of the composite thermal protectants and evaluation of storage stability

Abstract

The Lactobacillus casei L61 has great ability for producing antioxidant peptides. For reducing the mortality of L. casei L61 in spray drying process, the Box-Behnken design (BBD) was adopted to optimize the composite thermal protective agent formula. The results exhibited that the composite thermal protective agent formula of L. casei L61 contained glucose at 6.03% (w/v), skim milk at 18.98?g/L, and glycerol at 12.50?mL/L. Under the optimal conditions, the average survival of L. casei L61 in the fermented goat milk reached 14.58?±?0.72% after heat treatment at 75?°C for 10?min, which was higher than the control (13.14%). The average hydroxyl free radical scavenging activity of L. casei L61 reached 85.09?±?0.98%, which was not significantly different from the predicted value (86.83%). Therefore, the BBD is feasible for optimizing the composite thermal protective agent formula of L. casei L61. Under the optimal conditions with the inlet air temperature of 130?°C and feed rate of 4.5?mL/min, the maximum viable counts and survival rate of L. casei L61 were 7.46?×?10⁸ cfu/g and 23.41?±?1.28%, respectively. More importantly, the storage stability of antioxidative probiotic goat milk powder was predicted by temperature acceleration test. The shelf life of antioxidative probiotic goat milk powder was estimated to be 352?days at 4?°C and 117?days at 25?°C, embodying the great long-term stability. This study provides a technical reference for industrialized production of probiotic goat milk powder.     

Three-Dimensional Numerical Investigation of a Mono-Disperse Droplet Spray Dryer: Validation Aspects and Multi-Physics Exploration

Many studies have been carried out on using computational fluid dynamics (CFD) to explore spray-drying phenomena. However, due to the complexity of the drying process in a conventional spray dryer, including the wide droplet size distribution, complicated particle trajectory, and difficulty in taking online measurements, validation of the computational codes or the models remains a challenging task. In this study, experimental conditions employed in a more defined spray-drying condition, published recently on the spray drying of mono-disperse skim milk droplets in a vertical cylindrical chamber, are simulated using ANSYS FLUENT. We have examined the effects of droplet-dispersion patterns on the drying results and found ways to incorporate more practical shrinkage models into the code to make simulations more realistic. Through a comparison with the relevant experimental results on 10～50 wt% skim milk published recently by the same group, we have identified a few areas that urgently need more detailed research. Using the revised sets of codes established here, we simulated skim milk droplets (with a uniform size between 180 μm to 220 μm) spray dried by 90°C to 180°C hot-air streams. The quantitative drying history data predicted by our new model would help ensure better understanding of the system.     

Influence of Dryer Type on Surface Characteristics of Milk Powders

Reconstituted milk powders (skim milk, whole milk, and milk protein concentrate powders) were spray dried using research-scale (laboratory- and pilot-scale) spray dryers to investigate the influence of type on the dryer on the surface composition (protein, fat, lactose) and morphological characteristics (size and surface structure) of the powder particles. Milk powders produced by these research-scale dryers were compared to commercially produced and freeze-dried powders. The powders produced by the laboratory- and pilot-scale dryers were significantly different from the commercially dried powders in both surface composition and morphology. The milk powders produced by laboratory- and pilot-scale dryers provided reproducible results with similar surface morphologies between dryer types, despite varying surface compositions. The surface composition of the freeze-dried powder was also significantly different from than that of the spray-dried powders. The freeze-dried skim milk powder (SMP) was similar in surface protein to its bulk protein composition, indicating relative homogeneity of particle composition of the freeze-dried powder.     

Drying Characteristics of Barley Grain Dried in a Spouted-Bed and Combined IR-Convection Dryers

A study was performed to determine the drying characteristics and quality of barley grain dried in a laboratory scale spouted-bed dryer at 30, 35, 40, and 45°C and an inlet air velocity of 23 m/s^?1, and in an IR-convection dryer under an infrared radiation intensity of 0.048, 0.061, 0.073, and 0.107 W cm^?2 at an air velocity of 0.5 m/s^?1. The results show that the first, relatively short, phase of a sharp decrease in the drying rate was followed by the phase of a slow decrease. The time of barley drying depended on temperature of inlet air in a spouted-bed dryer and on radiation intensities in an IR-convection dryer. Barley drying at 45°C in a spouted-bed dryer was accompanied by the lowest total energy consumption. The average specific energy consumption was lower and the average efficiency of drying was higher for drying in a spouted-bed dryer. The effective diffusivities were in the range 2.20–4.52 × 10^?11 m² s^?1 and 3.04–4.79 × 10^?11 m²/s^?1 for barley dried in a spouted-bed and in an IR-convection dryer, respectively. There were no significant differences in kernel germination energy and capacity between the two drying methods tested.     

Performance of wearable ionization air cleaners: Ozone emission and particle removal

Wearable ionization air cleaners are compact in size and marketed for personal respiratory protection by removing air pollutants from users' breathing zone. In this study, ozone emission and particle removal rates of four wearable ionization air cleaners (namely, AC1 through AC4) were evaluated inside a 0.46 m³ stainless steel chamber. Continuous measurements were conducted for ozone concentration, PM_2.5 concentration, and particle size distribution in the size range of 18.1–289 nm. Two of the four wearable air cleaners (i.e., AC1 and AC2) had detectable ozone emissions. The 10-h average ozone emission rates were quite different (i.e., 0.67 mg·h^?1 for AC1 and 3.40 × 10^?2 mg·h^?1 for AC2); however, the ozone emissions were negligible for AC3 and AC4. The number removal rates for particles within the measured size range were highly variable (i.e., 2.20 h^?1, 0.52 h^?1, 8.10 h^?1, and 27.9 h^?1 for AC1 through AC4, respectively). The corresponding mass removal rates of PM_2.5 were 1.85 h^?1, 0.48 h^?1_,1.52 h^?1, and 5.37 h^?1, respectively. Regulatory guidelines are needed to assure these devices can effectively remove particles without ozone emissions to protect public health.

Copyright © 2016 American Association for Aerosol Research     

Drying of Skim Milk: Opportunities for Reducted Steam

ABSTRACT

Research trials were carried out over a two year period in an industrial skim milk powder production plant to examine the benefits of using an in-line viscometer rather than in-line density meter to control the degree of skim milk concentration in an evaporator prior to spray drying.

It was concluded that use of an in-line viscometer significantly reduces spray drier losses, overall steam consumption, pipeline blockages and evaporator fouling in the manufacture of skim milk powder.