Information on our Tall Form Spray Dryer™
Tall Form Spray Dryer™ - A tower spray dryer with a top mounted nozzle assembly.
Agglomerated powders are obtained in systems based upon the integrated fluid bed or belt and a multi-stage concept where moist powder, produced during the first drying stage, forms agglomerates, which are post-dried and cooled in the following stages.
Tall Form Spray Dryer
A tower spray dryer with a top mounted nozzle assembly featuring a fines return capability. The atomized spray dries while gently falling down the tower. The resulting powder is effectively separated from the exhaust air in the enlarged lower cone section. Post-drying and cooling are carried out in a vibrating fluid bed mounted under the tower. The tall form spray dryer is suited for both non-fat and fat-containing products, producing non-agglomerated and agglomerated free-flowing powders including baby food.
Read more about our tall form spray dryer.
To maintain its position as one of the leading companies in China, Heilong-jiang Bright-Songhe Dairy Co. Ltd. has invested in a new milk and baby food powder plant.
The spray drying plant chosen by Bright Songhe was the above mentioned product from Niro, used also by all other international major producers of baby food powders. All process air is filtered in accordance with the strict international requirements for baby food. The main drying air is introduced into the drying chamber through a specially designed air distributor, which ensures optimum mixing of the drying air and the concentrate atomized by means of nozzles. The semi-dry powder is finally dried and cooled in Vibro-Fluidizers where also lecithin can be sprayed onto the powder to produce instant whole milk powder, soluble in cold water.
The air used for drying in the drying chamber and VIBRO-FLUIDIZER™ contains fines particles, and is therefore passed through powder separators.
Special focus was made on the design of the evaporator. Four different products with different solids content, both in the product to be evaporated, but also in the resulting concentrate. This, together with a requirement of different water evaporative capacities, almost 7-fold, to match that of the plant was a challenge, and so was the energy consumption. A four-effect evaporator with one thermo-compressor placed between the second and third effect, and another after the fourth effect, ensured the overall flexibility and low steam consumption (as low as 0.155 kg steam/kg evaporation including steam also for pasteurising). When the plant is processing skim milk and whole milk, all four effects are used. When whole milk with 20% sugar is processed, only the last three effects are used, and for baby foods only the last two effects are in use.
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