Sticky walls are one of the problems that affect the normal operation of spray dryers. Foods rich in animal fats tend to deposit on the walls of the drying chamber. Over time, these food ingredients will gradually become a source of contamination and endanger food health. Therefore, many spray dryer manufacturers have explored some ways to solve the sticky wall problem.
Excessive volumes are limited by the placement area. Focusing on food production conditions, many food companies have built 300,000-level and 100,000-level dust-free purification workshops, but due to the large size of spray dryers, they cannot be placed in clean areas. Parts where many companies collect materials will be placed in the clean area and the rest will be placed elsewhere. Faced with this situation, spray drying equipment systems are required to improve sealing performance and prevent external environmental pollution.
The spray dryer requires that the particle size distribution, residual moisture content, bulk density and particle shape of the finished product meet accurate standards, and the resulting particles can achieve the desired effect. Taking the bulk density as an example, bulk density is one of the important characteristics of food products in a spray dryer, and every measure is required to ensure a good bulk density during operation. The influence of bulk density is related to powder temperature and humidity, feed temperature, particle size distribution, suction drying air temperature, product discharge temperature, air contact pattern, nozzle type and location set in the spray dryer. In order to ensure the bulk density of food raw materials to achieve the desired effect, experienced operators are required. However, with the advent of the intelligent era, the spray dryer can analyze and judge the required spray temperature and time according to the humidity, location and particle size of the material, which can greatly reduce the equipment's dependence on labor.
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