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SOME CRITERIA OF SPRAY DRYER DESIGN FOR FOOD LIQUID |
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| Authors: | Takeshi Furuta Hiromichi Hayashi Tetsuya Ohashi |
| Affiliation: | 1. Department of Biotechnology , Tottori University , Minami-4-101, Koyamacho, Tottori, 680, JAPAN;2. Department of Food Science , College of Bioindustory , Tokyo University of Agriculture 196 Yasaka, Abashiri, Hokkaido, 099-24, JAPAN;3. Production Station, Hayashibara Co., Ltd , 7-7, Amaseminami-machi, Okayama, 700, JAPAN |
| Abstract: | Abstract Spray drying has many applications for a wide variety of dried food powders. The quality of spray dried food is quite dependent on the atomization characteristics and the heat and mass transfer on drops inside the spray dryer. This paper deals with some design criteria of the spray dryer such as the atomizer, the drop trajectory and the heat/mass transfer between the drop and the drying air. |
| Keywords: | spray dryer drying of drop atomization drop trajectory flavor retention |