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Thermodynamic characterization of single-stage spray dryers: Mass and energy balances for milk drying
Abstract : 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 mass
and 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.
Mots-clés :
modèle thermodynamique
https://hal.archives-ouvertes.fr/hal-01576762
Déposant : Archive Ouverte Prodinra <>
Soumis le : mercredi 23 août 2017 - 20:40:06
Dernière modification le : mercredi 15 juillet 2020 - 16:39:55
Déposant : Archive Ouverte Prodinra <>
Soumis le : mercredi 23 août 2017 - 20:40:06
Dernière modification le : mercredi 15 juillet 2020 - 16:39:55
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