An end to trial-and-error spray drying
research, are developing a design tool to clarify the relationship
between the configuration of the drying installation, process
conditions, product composition and final powder properties.
A network of scientists in Europe, co-ordinated by NIZO food research, are developing a design tool to clarify the relationship between the configuration of the drying installation, process conditions, product composition and final powder properties.
During spray drying - used during the production of a range of consumer products - agglomerates of powder particles are formed which determine the instant properties of the powder.
Agglomeration during spray drying is considered to be a difficult process to control and as a result is operated by trial-and-error, reports NIZO.
In 2001, an EU-funded project ( EDECAD - Efficient DEsign and Control of Agglomeration in spray Dry-ing machines) set out to develop an industrially validated computer model, using CFD technology, to predict agglomeration processes in spray drying machines.
The resulting tool, claim the researchers, should allow the industry to target powder agglomeration for complex powders such as baby foods and ingredients for diet and sport foods. The project is due for completion in early 2004.
On 12 November 2003, a workshop - within the framework of the EDECAD project - will present relevant project results to the industry.
