The spray dryer, which will satisfy the future demands, is developed through the engineering approach in accordance to 3A- Sanitary Standards in the food industry. The main points are as follows.
1) A High Discharge-Single Swirl Atomizer is adapted for practical use; which can mix effectively with single hot air jet.
2) An optimum jet distributer eliminates swirling components in the jet.
3) Secondary air from the periphery of the jet controls the diffusion and Coanda effect of the jet.
4) The drying chamber's wall is controlled at a temperature below the "Sticky Point" of products.
5) An optimum cooler is included in the bottom of the drying chamber.
The above devices prevent undried particles from adhering to the drying chamber's wall, improve the fluidity of products as powder particles, and bring about high efficiency, stable and high quality long lasting productivity.
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