Energy Consumption and Product Quality Interactions in Flame Spray Drying

The work presents the comparison of two spray drying techniques: conventional concurrent spray drying and novel spray drying technique; that is, flame spray drying (FSD) in terms of energy consumption and quality of final product. The amount of energy consumed to dry maltodextrin solutions showed th...

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Bibliographic Details
Published in:Drying technology 2015-07, Vol.33 (9), p.1022-1028
Main Authors: Piatkowski, M, Taradaichenko, M, Zbicinski, I
Format: Article
Language:English
Subjects:
Bulk density
Combustion
Comparative analysis
Concurrent spray drying
Drying
energy
Energy consumption
Equivalence
Ethanol
Evaporation
Evaporation rate
Food preservation
FSD
Maltodextrin
maltodextrins
Moisture
Product quality
Spray drying
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Summary:The work presents the comparison of two spray drying techniques: conventional concurrent spray drying and novel spray drying technique; that is, flame spray drying (FSD) in terms of energy consumption and quality of final product. The amount of energy consumed to dry maltodextrin solutions showed that for similar moisture evaporation rate and equivalent operating parameters of the drying process, energy consumption was 5 to 30% lower in the FSD process. FSD produced lower bulk and apparent densities of maltodextrin powder and, due to shorter drying time, lower content of fractured particles in comparison with the classical spray drying process.
ISSN:1532-2300
0737-3937
1532-2300
DOI:10.1080/07373937.2014.924137