直燃煤热风炉在聚合氯化铝喷雾干燥中应用

我公司8000t／a聚合氮化铝喷雾干燥热风源原采用间接式燃煤热风炉供热，热效率为70％。经过3年多的运行，热风炉热交换钢体因长期在高温下工作，出现焊缝开裂，经常停车检修，热效率也逐步下降，有时因焊缝开裂，造成烟道气中的粉煤灰带入产品，影响产品质量。     

MTO催化剂旋转闪蒸干燥及节能技术的开发及工业应用

为优化MTO催化剂分子筛干燥工艺,提升催化剂竞争力,开发了一种新型节能催化剂旋转闪蒸干燥技术,即"填料+密封环"组合密封和特殊搅拌结构的新型旋转闪蒸干燥机用于MTO催化剂的干燥,避免了干燥机"抱轴"和入口堵塞事故发生,利用尾气循环使高温尾气余热回用,减少了急冷冷却水用量,提高了干燥系统热效率,同时实现了MTO催化剂的节能、清洁化生产,提高了经济效益。     

磷铵工业尾气脱湿减排机理及清洁工艺

对磷铵(DAP)尾气冷凝脱湿数值模拟,揭示了DAP尾气传热传质过程为雾冷凝和膜冷凝共存的机理。基于模拟分析,提出了利用DAP尾气资源化循环生产磷酸一铵(MAP)的清洁工艺,现场实验证明了DAP尾气部分冷凝-磷酸降膜蒸发过程耦合技术的可行性。实验结果表明:DAP尾气能量的消减量可替代24万t/a MAP生产装置热能消耗的45%以上,展示了利用DAP尾气资源化循环生产MAP清洁生产技术的前景。     

压力式喷雾干燥器节能初探

干燥是能耗较大的单元操作之一,在工业发达国家约占全国总能耗的13%～20%。在我国,约占总能耗的10%。喷雾干燥是陶瓷行业的耗能大户,但是,许多厂家由于采取的措施不当,节能效果甚微。因此,研究喷雾干燥的节能降耗措施具有现实意义。喷雾干燥有离心式、气液混流式和压力式。在陶瓷行业应用较多的是压力式喷雾干燥器。下面讨论压力式喷雾干燥器节能降耗的具体措施。一喷雾干燥的工艺原理分析喷雾干燥(工艺原理见图1)是一种连续式的泥浆烘干设备。含水率为33%～40%的泥浆,由泥浆泵压送至雾化器在塔内雾化成50～300μm的雾滴群并与干燥介质接触,…     

喷雾干燥器的煤粉热风炉系统的设计

本文全面介绍了煤粉热风炉系统的总体设计及其工作原理,重点阐述了与燃烧、排渣等有关的结构。并指出该系统具有较好的应用效果和经济效益。适宜在建陶行业推广应用。     

喷雾干燥节能技术研究

通过从喷雾干燥所涉及的操作工艺参数和喷雾干燥工艺流程调整等方面进行探索,深入研究了影响喷雾干燥能耗的主要因素和相应的结果,并提出了针对性的解决喷雾干燥能耗高的方法,使得采用喷雾干燥达到理想的效果。     

生产氯化苦的清洁工艺概述

介绍了以硝基甲烷法生产氯化苦的清洁工艺，和用其取代苦味酸工艺取得的效益。     

高温热管热风炉系统在喷雾干燥上的应用

如果两个亲本表型，则杂交后代产生超亲个体的可能性较大。利用杂种优势、亲缘系数分子标记可直接鉴定亲本间的遗传多亲笥。本研究主要是确定了７个硬粒红色春小麦材料ＤＮＡ多态性的范围，研究以分子标记为基础的多样性和以亲缘系数为基础的遗传多亲性的关系，鉴定遗传多样性与这７个亲本双列杂交下Ｆ１表型的关系。     

喷雾干燥法制备微胶囊工艺研究

主要介绍了喷雾干燥技术制备微胶囊过程中的乳化液配置及相关喷雾干燥工艺参数对微胶囊化过程的影响.     

Current Market-Driven Spray Drying Development Activities

Spray drying is a highly a complex operation with the movement of countless droplets/particles in turbulent drying medium flows under changing temperature and humidity conditions. Market (or custom) driven technology development has therefore always played a significant role in industrial spray drying activities owing to the difficulties in designing and operating spray dryers on the basis of theoretical analysis. Indeed, it was the breakthrough as a result of industrial motivated developments in the 1960s of being able to handle solvent based and abrasive liquid formulations plus the incorporation of supportive drying technologies to dry “difficult” products that laid the foundation for a rapid increase in the number of different spray drying applications covering a wide range of industries. In past decades, it was technology advancement alone that was sufficient as the driving force. Today this is not the case. Market-driven development programmes need also to focus on accompanying aspects of safety and environmental impact, and for new ideas to be applied in industry, there must be a strong economic element to enhance a profitable value-added powder production. Although spray drying is considered a mature drying technology by today's industrial standards, the technology still needs to develop to cope with new product and dried product quality demands. Furthermore, there remains the ever-present situation of spray dryer end-users faced with continuous increasing market competition for their products and the need to comply with changing national and international environmental and operational safety directives. This situation and the further evolution of a global economy will continue to stimulate market driven development programmes. Current activities in the field are the subject of this article.     

Current Market-Driven Spray Drying Development Activities

Abstract

Spray drying is a highly a complex operation with the movement of countless droplets/particles in turbulent drying medium flows under changing temperature and humidity conditions. Market (or custom) driven technology development has therefore always played a significant role in industrial spray drying activities owing to the difficulties in designing and operating spray dryers on the basis of theoretical analysis. Indeed, it was the breakthrough as a result of industrial motivated developments in the 1960s of being able to handle solvent based and abrasive liquid formulations plus the incorporation of supportive drying technologies to dry “difficult” products that laid the foundation for a rapid increase in the number of different spray drying applications covering a wide range of industries. In past decades, it was technology advancement alone that was sufficient as the driving force. Today this is not the case. Market-driven development programmes need also to focus on accompanying aspects of safety and environmental impact, and for new ideas to be applied in industry, there must be a strong economic element to enhance a profitable value-added powder production. Although spray drying is considered a mature drying technology by today's industrial standards, the technology still needs to develop to cope with new product and dried product quality demands. Furthermore, there remains the ever-present situation of spray dryer end-users faced with continuous increasing market competition for their products and the need to comply with changing national and international environmental and operational safety directives. This situation and the further evolution of a global economy will continue to stimulate market driven development programmes. Current activities in the field are the subject of this article.     

Optimization of Spray Drying of Ginger Extract

Ginger (Zingiber oficinale) has many applications in the food and pharmaceutical sectors as an additive in a number of commercial foods and beverages. It is valued both for its aromatic volatile constituents and its spicy, pungent constituents. Ginger, if taken in a proper dosage, has high medicinal value because it is useful in preventing motion sickness and has a calming effect on upset stomach. Dehydration helps to achieve longer shelf life and easier transportation and storage, enabling wider distribution of the product. But it is important to retain the 6-gingerol, the active component, during drying of ginger extract. The present work pertains to the optimization of spray drying of ginger extract using response surface methodology (RSM). A central composite method was used to design the experiments. Different parameters investigated include inlet temperature (120–160°C), air flow rate (40–60 Nm³/h), feed rate (2.5–4 mL/min), and atomization pressure (1.5–2.25 kg/cm²). Optimum drying conditions for spray drying were decided on the basis of different responses such as moisture content, water activity (a_w), flowability, porosity, and percentage retention of gingerol.     

An Experimental Investigation of Lime Juice Drying in a Pilot Plant Spray Dryer

One of the major problems in spray drying of fruit juices such as lime juice is stickiness and thermoplasticity of their compositions. Lime juice consists of invert sugars and citric acid, which have low glass transition temperatures. Due to this characteristic, the particles stick on the dryer wall upon their collision with it. As a result, drying of these materials is very difficult. In order to solve this problem, various percent of silicon dioxide and maltodextrin (DE5), based on total soluble solid content of lime juice, have been used to reach a suitable drying condition. A cool chamber wall spray dryer was used in this investigation in order to decrease the probability of particles stickiness on the wall. Our investigation revealed that an addition of 10% silicon dioxide and 20% maltodextrin (DE5) to lime juice is the optimum amount for a complete and successful drying of lime juice. Sampling of particles from different longitudinal distances in the dryer tower is carried out to find the particle moisture contents as they fly downward in the dryer. The results show a very fast decrease in entrance moisture contents. Based on our experimental data, the variation of moisture contents are presented as a function of radial distance from central line and longitudinal distance from the entrance region.     

An Experimental Investigation of Lime Juice Drying in a Pilot Plant Spray Dryer

One of the major problems in spray drying of fruit juices such as lime juice is stickiness and thermoplasticity of their compositions. Lime juice consists of invert sugars and citric acid, which have low glass transition temperatures. Due to this characteristic, the particles stick on the dryer wall upon their collision with it. As a result, drying of these materials is very difficult. In order to solve this problem, various percent of silicon dioxide and maltodextrin (DE5), based on total soluble solid content of lime juice, have been used to reach a suitable drying condition. A cool chamber wall spray dryer was used in this investigation in order to decrease the probability of particles stickiness on the wall. Our investigation revealed that an addition of 10% silicon dioxide and 20% maltodextrin (DE5) to lime juice is the optimum amount for a complete and successful drying of lime juice. Sampling of particles from different longitudinal distances in the dryer tower is carried out to find the particle moisture contents as they fly downward in the dryer. The results show a very fast decrease in entrance moisture contents. Based on our experimental data, the variation of moisture contents are presented as a function of radial distance from central line and longitudinal distance from the entrance region.     

Spray Drying and Agglomeration of Instant Bayberry Powder

Optimum technology of spray-dried bayberry powder was studied using D-optimal experimental design. The operating conditions were varied within the following ranges: inlet air temperature 140–160°C, outlet air temperature 65–85°C, maltodextrin DE values 12 and 19, and feed concentrations of 7–17°B. The spray-dried bayberry powder was analyzed for moisture content and color. Moisture content of spray-dried powder was determined mainly by the inlet and outlet air temperatures, DE value, and the feed concentration. The inlet and outlet temperature had important effects on powder color. Finally, instant bayberry powder for beverages was produced by agglomeration of the spray-dried product.     

Spray Drying and Agglomeration of Instant Bayberry Powder

Optimum technology of spray-dried bayberry powder was studied using D-optimal experimental design. The operating conditions were varied within the following ranges: inlet air temperature 140-160°C, outlet air temperature 65-85°C, maltodextrin DE values 12 and 19, and feed concentrations of 7-17°B. The spray-dried bayberry powder was analyzed for moisture content and color. Moisture content of spray-dried powder was determined mainly by the inlet and outlet air temperatures, DE value, and the feed concentration. The inlet and outlet temperature had important effects on powder color. Finally, instant bayberry powder for beverages was produced by agglomeration of the spray-dried product.