Drying ’85 pp 230-235 | Cite as

Volatile Loss in Spray Drying

  • Susumu Tsujimoto
  • Makoto Nishikawa
  • Takeshi Furuta
  • Morio Okazaki
  • Ryozo Toei


The volatile loss in spray drying was measured at several points in a spray dryer. The mechanism of the loss was discussed.

The measurment showed that within a certain range of solute concentration the volatile loss in vicinity to the spray nozzle was very large and larger than the estimated value by the Selective Diffusion Theory.

On the other hand, when the solute concentration was increased, the volatile loss in the nozzle zone became smaller and close to the value which was estimated by the Selective Diffusion Theory.

These results mean that the dominant mechanism of volatile loss exists in different stage according to operating condition (i.e.solute concentration) of drying.

In the practical operation of spray drying, prevention of the volatile loss is quite important, since the solute concentration generally falls in the region where the large volatile loss in the nozzle zone takes place.

The higher retention of volatile component was achieved not by increasing viscosity but by adding a small amount of food additive polymer without decreasing dry rate. It was considered that food additive polymer reduced the volatile loss in nozzle zone.


Water Retention Volatile Component Spray Dryer Spray Nozzle Volatile Loss 
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.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Menting, L.C., and Hoogstad, B., J. of Food Sci. Vol. 32, 87 (1967).CrossRefGoogle Scholar
  2. 2.
    Ban, T., Kagaku Kogaku Ronbunshu (in Japanese), vol. 4, 515 (1978).CrossRefGoogle Scholar
  3. 3.
    Ban, T., Kagaku Kogaku Ronbunshu (in Japanese), vol. 5, 213 (1979).Google Scholar
  4. 4.
    Rulkens, W.H., and Thijssen, A.C., J. of Food Technol., Vol. 7, 95 (1972).CrossRefGoogle Scholar
  5. 5.
    Kieckbusch T.G., and King, C.J., AIChE Journal Vol. 26, No. 5, 718 (1980).CrossRefGoogle Scholar
  6. 6.
    Thijssen, H.A.C., and Rulkens, W.H, De Ingenieur Vol. 80, Ch45 (1968).Google Scholar
  7. 7.
    Rulkens, W.H., and Thijssen, H.A.C.,._ TRANS. INSTNCHEM. ENGRS. Vol. 47, T292 (1969).Google Scholar
  8. 8.
    Chandrasekaran, S.K., and King, C.J., AIChE Journal, Vol. 18, No. 3, 520 (1972).CrossRefGoogle Scholar
  9. 9.
    Kef, P.J.A.M. and Schoeber, W.J.A.H., Advances in preconcentration and dehydration of foods, p. 349 (1974).Google Scholar
  10. 10.
    Tsujimoto, S., Matsuno, R., and Toei, R., Kagaku Kogaku Ronbunshu (in Japanese), vol.8,103 (19$2).Google Scholar
  11. 11.
    Furuta, T., Tsujimoto, S., Makino, H., Okazaki, M., and Toei R., J. of Food Eng. to be published.Google Scholar
  12. 12.
    Furuta, T., Tsujimoto S., Okazaki, M., and Toei, R., J. on Drying Technology to be published.Google Scholar
  13. 13.
    Furuta, T., Tsujimoto, S., Okazaki, M., and Toei, R., Proceeding of ICEF 3 at Doublin.Google Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 1985

Authors and Affiliations

  • Susumu Tsujimoto
    • 1
  • Makoto Nishikawa
    • 1
  • Takeshi Furuta
    • 2
  • Morio Okazaki
    • 3
  • Ryozo Toei
    • 3
  1. 1.Ajinomoto Co., Inc.Central Research LaboratoriesSuzuki-cho, Kawasaki, 210Japan
  2. 2.Department of Food Science and TechnologyToa UniversityJapan
  3. 3.Department of Chemical EngineeringKyoto UniversityJapan

Personalised recommendations