Jiangsu Shengman Drying Equipment Engineering Co., Ltd
Jiangsu Shengman Drying Equipment Engineering Co., Ltd
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The ideal temperature settings for spray drying sweet whey powder are typically:
Inlet Temperature: Around 160-200°C (320-392°F)
Outlet Temperature: Around 70-90°C (158-194°F)
Considerations
Inlet Temperature: High enough for efficient drying but not so high as to degrade proteins or flavors.
Outlet Temperature: Ensures moisture is adequately removed while maintaining product quality.
These settings can vary based on specific equipment and desired product characteristics. Adjustments may be needed for optimal results.
Common challenges in the spray drying process include:
Nozzle blockages due to solid buildup.
Requires regular maintenance and cleaning.
Variability in atomization can lead to uneven drying.
Affects product quality and performance.
High temperatures can degrade sensitive components.
Requires precise temperature control.
High sugar or fat content can cause sticking to chamber walls.
May need additives or surface modifications.
Spray drying is energy-intensive.
Optimizing parameters can reduce costs.
Ensuring cleanliness to prevent contamination.
Regular cleaning protocols are essential.
| Model | PLG | |||||
| 5 | 25 | 50 | 100 | 150 | 200-2000 | |
| inlet temperatyre ℃ | 140-350 automatically controlled | |||||
| outlet temperatyre ℃ | 80-90 | |||||
| Max water evaporation capacity kg/h | 5 | 25 | 50 | 100 | 150 | 200-2000 |
| centrifugal spraying nozzle transmission mode | compressed air transmission | mechaical transmission | ||||
| rotation speed (r.p.m) | 25000 | 18000 | 18000 | 18000 | 15000 | 8000-15000 |
| spraying desc diameter (mm) | 50 | 100 | 120 | 140 | 150 | 180-340 |
| max electric heating power (kw) | 9 | 36 | 63 | 81 | 99 | settled by customer |
| overall dimensions | 1.8*0.93*2.2 | 3*2.7*4.26 | 3.7*3.2*5.1 | 4.6*4.2*6 | 5.5*4.5*7 | depends on tryer |
| dried powder collection | ≥95 | ≥95 | ≥95 | ≥95 | ≥95 | ≥95 |
Process Overview
Whey is pre-concentrated using evaporation to reduce moisture.
The concentrated whey is sprayed into a hot air chamber, forming fine droplets.
Rapid evaporation of moisture occurs, leaving behind dry whey particles.
The powder is collected and cooled for packaging.