After the spray dryer air passes through the filter and heater, it enters the volute channel and hot air distributor installed on the top of the drying chamber. The hot air passing through the hot air distributor forms a uniform rotating airflow and enters the drying chamber. At the same time, the feed liquid is sent to the centrifugal spray head on the top of the dryer and sprayed into tiny droplets, which greatly increases the contact surface area between the feed liquid and hot air, evaporates the water quickly, and dries the finished product in a very short time.
In the spray dryer, the hot air temperature is a very important parameter, which refers to the temperature at which the hot air used for drying enters the tower. Generally, the higher the better, because the economy will be improved in this way. However, the temperature of the hot air cannot be infinitely high, because if it is too high, it will bring adverse effects, such as deteriorating the quality of the finished product after drying. Therefore, if you want to increase its temperature, you should first ensure that the product quality can be guaranteed, and then increase it appropriately.
The hot air temperature of the spray dryer mainly affects the bulk density of the dried product and the evaporation intensity of the drying chamber. If the food is dried, the temperature generally cannot exceed 177°C to avoid hollow particles in the product. However, if it is a non-heat-sensitive material, high-temperature hot air should be used as much as possible so as to increase the evaporation intensity.
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