Thermodynamic characterization of single-stage spray dryers: Mass and energy balances for milk drying

• Published in: Drying technology Vol. 35; no. 15; pp. 1791 - 1798
• Main Authors: Silva, Cleuber Raimundo da, Martins, Evandro, Silveira, Arlan Caldas Pereira, Simeão, Moisés, Mendes, Ariel Lessa, Perrone, Ítalo Tuler, Schuck, Pierre, de Carvalho, Antônio Fernandes
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 18.11.2017; Taylor & Francis Ltd
• Subjects: Absolute humidity; Chemical and Process Engineering; Driers; Drying; Energy; Energy consumption; Engineering Sciences; Evaporation; Food and Nutrition; Food engineering; Humidity; Life Sciences; mass and energy balances; Mathematical analysis; mathematical modeling; Mathematical models; Milk; Spray drying; Thermodynamics; Vacuum evaporation; modèle thermodynamique; consommation d'énergie; milk industry; modèle mathématique; produit laitier; thermodynamic model; mathematical model; dairy product; thermodynamie; procédé de séchage; industrie laitière
• ISSN: 0737-3937; 1532-2300
• DOI: 10.1080/07373937.2016.1275675

Spray drying is an efficient unit operation applied in food drying that demands a high amount of energy compared to vacuum evaporation and membrane filtration. The objective of this work was to present a mathematical model-like basis for the construction of mass and energy balances. For this purpose, two lab-scale single spray dryers in milk drying with different evaporative capacities have been used as example. The values of the absolute humidity, mass and energy losses, energetic specific consumption (ESC), and the efficiency of the process were obtained by calculations developed in this work. The mathematical model was valid for the evaluation of mass and energy losses, and it allowed us to compare the efficiencies of spray dryers with different designs. From this model, it is possible to compare different drying processes and dryers.