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Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization

Wittner, Marc O.; Karbstein, Heike Petra; Gaukel, Volker ORCID iD icon

Abstract (englisch):
Spray drying is a widely used process for the production of powdered food products. In this process, atomization is used to create fine droplets from feed liquids, which are subsequently dried to particles in a hot air stream. However, drying processes are known to be the most energy consuming processes used in food industry. A good way to reduce their overall energy consumption is the use of alternative concentration methods for the feed liquid. Unfortunately, with rising dry matter content, the feed viscosity increases rapidly. This complicates the drop formation step during atomization. On industrial scale, pressure swirl nozzles are most commonly used, as they provide very efficient atomization. However, the maximum processable viscosity is comparably low. Generally, pneumatic twin fluid nozzles are suitable for atomization of high viscous liquids. But, these atomizers are only used on small scale, due to high gas consumption rates. A possible solution for these limitations could be the use of the Air-Core-Liquid-Ring (ACLR) nozzle in the atomization step of spray drying processes.
In our recent investigations, the applicability of this new atomizer type for energy efficient spray drying of high viscous food liquids was investigated. ... mehr

Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Vortrag
Publikationsdatum 12.09.2018
Sprache Englisch
Identifikator KITopen-ID: 1000085861
Veranstaltung 21st International Drying Symposium (IDS 2018), Valencia, Spanien, 11.09.2018 – 14.09.2018
Projektinformation BMWK, EU 6. RP, 18299 N/1
Schlagwörter spray drying, energy efficiency, atomization, high viscous feeds, ACLR
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