Thermodynamic characterization of single-stage spray dryers: Mass and energy balances for milk drying

Cleuber Raimundo da Silva (1) , Evandro Martins (1) , Arlan Caldas Pereira Silveira (2, 1) , Moisés Simeão (1) , Ariel Lessa Mendes (1) , Italo Tuler Perrone (2, 1) , Pierre Schuck (2) , Antonio Fernandes de Carvahlo (1)

1 Food Science and Technology Department
2 STLO - Science et Technologie du Lait et de l'Oeuf

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: dairy product; produit laitier; milk industry; thermodynamic model; mathematical model; procédé de séchage; thermodynamie; industrie laitière; consommation d'énergie; modèle mathématique

Mots clés: modèle thermodynamique

Domaines: Alimentation et Nutrition; Ingénierie des aliments; Génie des procédés

Cleuber Raimundo da Silva, Evandro Martins, Arlan Caldas Pereira Silveira, Moisés Simeão, Ariel Lessa Mendes, et al.. Thermodynamic characterization of single-stage spray dryers: Mass and energy balances for milk drying. Drying Technology, 2017, 35 (15), ⟨10.1080/07373937.2016.1275675⟩. ⟨hal-01576762⟩