simulation and determination of spray drying parameters
- How does it work?
- What can it be used for?
- What can it not be used for?
- Related Facilities
- Further Information
|Key words||Spray drying, operating parameters, drying kinetics, a priori, liquid foodstuff, free water, bound water, desorption, Spray dryed oil powder, Encapsulation of lycopene, Modification of phospholipids|
|Completed by||INRA - IATE|
How does it work?
|Primary objective||To forecast the operating parameters of spray dryers used in the dairy and food industry before Spray drying (a priori). This allows an improvement in accuracy: the gap between calculated energy and real energy to provide for the spray drying of 15% with conventional methods is reduced to 5% with this method.|
|Working principle|| The principle is based on determining precisely and in advance the thermodynamic parameters of the Spray drying of dairy products or food concentrates from their physico-chemical characteristics, determined using drying by desorption.
The analysis of the data coming from the drying kinetics of desorption allows determining the ratio of free and bound water. The total energy to remove 1 kg of (free and bound) water is then calculated.
The developed method is made up of the following steps:
|Additional effects|| The accuracy improvement enables energy saving.
It is possible to have an indirect idea of the powder behaviour in the spray dryer by considering its stickiness.
|Important process parameters||specific characteristics of the spray drying facility: cell wall loss, evaporating capacity of the facility or air and product flow, absolute humidity of outside air|
|Important product parameters||specific characteristics of the product: temperature of the product to be dried, humidity, energy cost to reach.|
What can it be used for?
|Products|| Concentrates and liquid dairy and food products.
Any product that can be spray dried.
|Operations||Spray drying (stabilizing)|
|Solutions for short comings|| Save time & energy
Facilitate spray-drying processes
What can it NOT be used for?
|Operations||Any other operation than spray drying|
|Other limitations|| No limitations for dairy and food concentrates.
Current methods: as far as we know, no method exists at this time to precisely determine a priori spray drying parameters for dairy or food products. Most industrial dairy manufacturers determine milk powder production parameters empirically and then attempt to transpose them to other products without taking into account the physico-chemical composition of these new products. This is why some pilot spray dryers enable manufacturers to determine operating parameters a posteriori. However, tests are complex, costly and must be repeated for each new product.
|Risks or hazards||No risks nor hazards known|
|Maturity|| The method has been formalized through the design of a software: SD2P® (Spray-Drying Parameters Simulation & Determination).
This software has been tested on spray dryers from pilot scale (5 kg.h-1 of water evaporation) to industrial scale (6000 kg.h-1 of water evaporation).
Last version of the software: 2009-12-02
SD2P® is currently designed for the dairy industry but additional research could make it possible to validate this approach for products made of crystallisable sugars thus opening the way for other applications in the agri-food sector and pharmaceuticals.
|Modularity /Implementation|| The SD2P® software is useful for R&D or/and production team.
The SD2P® software can be inserted in an existing production line.
|Consumer aspects||not applicable|
|Legal aspects||registered software: IDDN.FR.001.480002.003.R.P.2005.000.30100|
|Environmental aspects||The SD2P® software enables to optimize and/or to reduce the energy cost to produce dairy and food powders.|
Facilities that might be interesting for you
|Institutes||INRA - STLO, Monash University|
|Companies||Laiterie de Montaigu, Rotronic|
|References||  Schuck P., Briard V., Mejean S., Piot M., Famelart M.H., Maubois J.L., 1999. Dehydration by desorption and by spray drying of dairy proteins : Influence of the mineral environment. Drying Technol. 17 (7/8), 1347-1357
 Schuck P., Mejean S., Dolivet A., Jeantet R., 2005. Thermohygrometric sensor: a tool for optimizing the spray drying process. Innov. Food Sci. and Emerg. Technol. 6, 45-50
 Schuck P., Dolivet A., Méjean S., Zhu P., Blanchard E., Jeantet R., 2009. Drying by desorption: a tool to determine spray drying parameters. J Food Eng. 94,199–204
 Zhu P., Patel K., Lin S., Méjean S., Blanchard E., Chen XD., Schuck P., Jeantet R., 2011. Simulating industrial spray drying operations using a reaction engineering approach and a modified desorption method. Drying Technol. 29, 419-428
 Zhu P., Méjean S., Blanchard B., Jeantet R., Schuck P., 2011. Prediction of dry mass glass transition temperature and the spray drying behaviour of a concentrate using a desorption method. J Food Eng. 105, 460-467
specific characteristics of the spray drying facility: cell wall loss, evaporating capacity of the facility or air and product flow, absolute humidity of outside air specific characteristics of the product: temperature of the product to be dried, humidity, energy cost to reach. Software and Models 2.2.2 physical stabilizing ICT Interviewing the researchers of the joint research INRA - STLO (Science & Technology of Milk & Eggs): Gaëlle Tanguy, Pierre Schuck WikiSysop :Template:Review document :Template:Review status