Thermodynamic characterization of single-stage spray dryers: Mass and energy balances for milk drying
2017
Raimundo da Silva, Cleuber | Martins, Evandro | Caldas Pereira Silveira, Arlan | Simeão, Moisés | Mendes, Ariel Lessa | Tuler Perrone, Italo | Schuck, Pierre | de Carvahlo, Antonio Fernandes | Food Science and Technology Department ; Universidade Federal de Viçosa = Federal University of Viçosa (UFV) | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | The authors thank the Brazilian agencies FAPEMIG, CNPq, and CAPES for financial support
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 bycalculations developed in this work. The mathematical model was valid for the evaluation of massand 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.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Institut national de la recherche agronomique
