The conventional GEA Niro spray dryer is typically operated with a rotary atomizer or high-pressure nozzles for atomization of the concentrate. It is generally used for conventional dairy products.

This type of dryer is referred to as a one stage spray dryer, as the powder has its final moisture content when discharged from the chamber. When the product leaves the drying chamber and the cyclone, it is collected in a pneumatic conveying and cooling system. Some dairy products, depending on their composition, need to be dried in this way, but for products like milk and whey drying can be conducted in two or more stages by replacing the pneumatic conveying and cooling system by a GEA Niro VIBRO-FLUIDIZER™ designed for second stage drying.

All flowsheets are available for download in the Animation Download area.

The conventional spray dryer can be operated so the moisture content of the powder leaving the drying chamber is higher than desired in the final powder. This is done by atomizing more concentrate into the same amount of primary drying air, which will then be utilized much better. For final drying in the VIBRO-FLUIDIZER™, a small amount of drying air at low temperature is needed. The overall energy consumption per kg of final powder is reduced by as much as 20%.

If the fines fraction from the cyclone and/or bag filter is returned to the atomization device, it is possible to produce agglomerated products instantly soluble in cold or warm water.

The plant can be designed and delivered for a full manual and/or automatic CIP Cleaning In Place including CIP Kitchen with tanks, pumps, valves and instrumentation.

The conventional GEA Niro spray dryer forms the key element in a complete process line for food and dairy powders.

Safety aspects
All plants designed and supplied by GEA Process Engineering will enable the end user to obtain approvals put forward by the EU directive.