Spray Drying Nozzles
Processing of milk, other foods and chemical products. Spray drying, milk drying, formula drying, cheese drying nozzles
BETE Spray Dry Manual (PDF - 290 KB)
Spray drying is used by many industries to quickly and inexpensively transform foodstuffs, chemicals, and other products into dried powders. Powder is preferable because it has drastically reduced weight and increased storage life. BETE’s nozzles make producing a constant particle size and even moisture content easy. Spray drying can be accomplished across a range of powder production rates, from a few pounds per hour to over 100 tons per hour.
The basic process is to first concentrate the feedstock in a liquid form, atomize it at high pressure to create small droplets consisting of liquid and particles, then allow a hot gas to evaporate the liquid away leaving only the dry particulate.
The function of a nozzle in a spray dry system is to meter the flow and uniformly distribute particles into the drying chamber. The sprayed media can be a solution, slurry, paste, gel, suspension or a melt, as long as it has a solid component and a liquid component that can evaporate away. Spray dry nozzles often produce droplets in the 30-120 micron range. This maximizes the surface area to volume of the particles, allowing them to dry much quicker than other drying methods. In many dryers, evaporation is 95% complete within seconds.
You can find more information in the BETE Spray Dry Manual (PDF - 290 KB).
Selecting a Spray Drying Nozzle:
Any liquid that can be pumped can be spray dried, including feedstocks that are abrasive, corrosive, flammable, explosive, or toxic. Since the uses vary so much, a wide array of nozzles must be considered.
In order for our engineers to select the proper nozzle for your application several equations/formulas must be used.
For many industries a standard pressure nozzle operating in the 3,000-4,000 psi and 175-400°F will excel.
For others industries, greater pressures or temperatures are required. Some processes benefit from pressures up to 10,000 psi and others benefit from temperatures up to 600°F. Unique spray drying applications may require custom geometries or materials. Our spray nozzle engineers can work with your process engineers to provide the correct nozzle for the requisite flow rate, spray angle, and nozzle material for the range of temperatures and pressures you depend upon.
A variety of bodies and carriers are available to fit your specific spray dryer requirements and to incorporate other design features, such as those which reduce or eliminate bearding issues.
The BETE Spray Drying Application Worksheet (PDF-49 KB) helps provide us with the information we need to select which of our technologies will perform best for you.
Common Uses / Installations of Spray Drying Nozzles:
Spray drying nozzles are commonly used in the food industries, such as:
Dairy Industry: drying full cream and skim milk, cheese, whey, and baby formula.
Foodstuffs: instant coffee, edible plant proteins, tomato, egg, baking products, yeasts, and other extracts.
Chemical industry: polycarbonate and polyvinyl products among many other organic and inorganic chemicals. Ceramics, soaps and detergents, agricultural products, dyestuffs, mineral and ore products, and cellulose.
See a more comprehensive list and much more information in the BETE Spray Dry Manual (PDF - 290 KB).
Twist & Dry