Analysis and solution of the problems faced by the

Analysis and solution of problems faced by spray dryer

in the food industry, spray drying equipment is a contradiction. It can not only keep food in good appearance and original nutritional value, so as to produce coffee companion, egg yolk powder, milk powder, soup, fruit juice powder and other products, but also has defects such as large power consumption, excessive volume, easy to stick to the wall, large one-time investment and so on, Under the heavy pressure of national environmental protection and people's increasingly high requirements for food, spray drying equipment needs more efforts to maintain its position in the food industry

according to the structure of atomizer, spray drying equipment can be divided into centrifugal type, pressure type and air flow type. Spray dried food can be solution, slurry or paste, but it must be pumped. Food materials need to be atomized before entering the drying room for heat exchange. Because the droplets formed by spray are very small, this provides a considerable heat exchange area, so that the evaporation process can be carried out quickly

wall sticking phenomenon becomes the number one problem

wall sticking phenomenon hinders spray drying 13 Explosion proof target: avoid battery explosion injury to people and things for 4 weeks The adjustment of the normal operation of the machine is a prominent problem in the level of the experimental machine. Food materials rich in animal fat often deposit on the wall of the drying chamber. With the passage of time, these food materials will gradually evolve into pollution sources, endangering food health. Therefore, many manufacturers of spray dryers have jointly explored some ways to solve the problem of sticking to the wall with experts and scholars

they believed that the high wall temperature of the spray dryer made the product sticky, so they changed the drying chamber into a sandwich structure to improve the cooling efficiency; Use vibrators, air hammers and other objects to separate the wall sticking objects; The secondary air is introduced tangentially into the tower wall through the rotary vane of the tower wall to cool the tower wall; The conical bottom is often used at the polished bottom of the drying room wall to reduce the possibility of material retention; Other enterprises have added new technologies such as anti sticking and wall sweeping...

excessive volume faces placement problems

excessive volume faces the limitation of placement area. With people's attention to food production conditions, many food enterprises have built 300000 or 100000 dust-free purification workshops. However, due to the huge volume, the spray dryer cannot be placed in the clean area as a whole. Many enterprises will choose to place the part of the collected materials in the clean area and the rest elsewhere

in the face of this situation, it is necessary to improve the sealing performance of the spray drying equipment system to prevent external environmental pollution

material control can be changed to intelligent

during operation, the spray dryer requires that the particle size distribution, residual moisture content, bulk density and particle shape of the finished product meet accurate standards, and the produced particles can get the ideal effect. Take bulk density as an example. In the process of spray drying, bulk density is one of the important characteristics of food. In the process of operation, each measure should ensure to achieve the best bulk density. The influence on the bulk density is related to the temperature and humidity of the powder, the feeding temperature, the particle size distribution, the temperature of the inhaled dry air, the discharge temperature of the frame structure of the high-speed railway and motor car made of the product, the air contact mode, the type of the spray and the position set in the spray dryer

experienced teachers are needed to ensure that the bulk density of food raw materials achieves the desired effect. However, with the advent of the intelligent era, if the spray dryer can analyze and judge the required spray temperature and duration of materials according to the humidity, location and particle size of materials, it can greatly reduce the dependence of equipment on people

it is urgent to solve the problem of environmental protection and energy conservation.

although spray drying has no dust problems in the production process, it is easy to produce dust at the product outlet. In addition, the low application rate of thermal efficiency of spray drying equipment is an indisputable fact. Generally, the inlet temperature is about 150 ℃ - 250 ℃, and the outlet temperature after atomization drying is 60 ℃ - 100 ℃. It can be seen that most of the heat energy has not been used

at present, enterprises have configured cyclone separators to solve the problem of dust and waste heat recovery devices to solve the problem of low thermal efficiency. However, the result is not satisfactory. It can be seen that spray drying equipment still needs to strengthen research and development on the road of energy conservation and environmental protection

in a word, the application of spray drying in the food industry not only overcomes the shortcomings of difficult storage of materials, retains the nutritional value of materials, but also simplifies the production process and avoids the dust problems in the drying process caused by which parts of the electronic universal testing machine are easy to be damaged. With the in-depth research and development of spray drying technology and equipment, more and more spray drying equipment will appear in the market, and the food industry will accelerate its development with broad prospects