Spray Drying

  • Gustavo V. Barbosa-Cánovas
  • Humberto Vega-Mercado
Chapter
Part of the Dehydration of Foods book series (FSES)

Abstract

Spray drying involves both particle formation and drying, which makes it a special drying process. The feed is transformed from the fluid state into droplets and then into dried particles by spraying it continuously into a hot drying medium. Similar to fluid bed drying, flash drying, spray granulation, spray agglomeration, spray reaction, spray cooling, and spray absorption, spray drying is a suspended particle processing operation (Masters, 1991). The main differences between spray drying, fluidized bed drying and flash drying are the feed characteristics (fluid in spray drying versus solids); residence time (5 to 100 s for spray drying versus 1 to 300 min for fluidized bed) and particle size (10 to 500 pm for spray drying versus 10 to 3000 µm for fluidized bed).

Keywords

Feed Rate Droplet Size Wheel Speed Spray Drying Liquid Sheet 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Charlesworth, D. H. and Marshall, W. R. 1960. Evaporation from drops containing dissolved solids. AIChE J. 6 (1): 9–23.CrossRefGoogle Scholar
  2. Charm, S. E. 1978. Dehydration of foods. In The Fundamentals of Food Engineering, Third edition, AVI Publishing, Westport, CT.Google Scholar
  3. Crank, J. 1956. The Mathematics of Diffusion. Oxford University Press, London, UK.Google Scholar
  4. Crosby, E. J. and Weyl, R. W. 1977. Foam spray drying: general principles. Chem. Eng. Symp. Series 73. 163: 82–94.Google Scholar
  5. Crowe, C. T. 1980. Modeling spray-air contact in spray drying systems. In Advances in Drying, Vol. 1, edited by A. S. Mujumdar. Hemisphere Publishing, New York.Google Scholar
  6. Dittman, F. W. and Cook, E. M. 1977. Establishing the parameters for a spray dryer. Chem. Eng. 84 (2): 108–112.Google Scholar
  7. Frey, D. D. and King, C. J. 1986. Experimental and theoretical investigation of foam spray drying. 2. Experimental investigation of volatiles loss during foam-spray drying. Ind. Eng. Chem. Fundam. 25: 730–735.CrossRefGoogle Scholar
  8. Gruetzmacher, T. J. and Bradley, R. L. 1991. Acid whey as a replacement for sodium caseinate in spray dried coffee whiteners. J. Dairy Sci. 74: 2838–2849.CrossRefGoogle Scholar
  9. Heldman, D. R. and Singh, R. P. 1981. Food dehydration. In Food Process Engineering, Second edition, AVI Publishing, Westport, CT.Google Scholar
  10. Johnson, J. A. C. and Etzel, M. R. 1993. Inactivation of lactic acid bacteria during spray drying. AIChE Symp. Series 89 (297): 98–107.Google Scholar
  11. King, C. J., Kieckbusch, T. G., and Greenwald, C. G. 1984. Food quality factors in spray drying. In Advances in Drying,Vol. 3, edited by A. S. Mujumdar. Hemisphere Publishing, New York.Google Scholar
  12. Marshall, W. R. 1954. Atomization and spray drying. Chemical Eng. Process Monogr. Series. 50(2).New York.Google Scholar
  13. Masters, K. 1991. Spray Drying Handbook,Fifth edition. Longman Group Limited, UK.Google Scholar
  14. Pisecky, J. 1986. Standards, specifications, and test methods for dry milk products. In Concentration and Drying of Foods,edited by D. MacCarthy. Elsevier Applied Science, New York.Google Scholar
  15. Shaw, F. V. 1994. Fresh options in drying. Chem. Eng. 101(7):76–84.Google Scholar
  16. Upadhyaya, R. L. and Kilara, A. 1986. Drying heat sensitive products. In Drying of Solids. Recent International Developments,edited by A. S. Mujumdar. John Wiley & Sons, New York.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Gustavo V. Barbosa-Cánovas
    • 1
  • Humberto Vega-Mercado
    • 2
  1. 1.Washington State UniversityUSA
  2. 2.Merck Sharp & Dohme Ouímica de Puerto RicoUSA

Personalised recommendations