Combined Crystallization and Drying in a Pilot-Scale Spray Dryer

Abstract

Combined crystallization and drying of lactose solutions was performed in a pilot-scale spray dryer over a wide range of operating conditions. The effect of different parameters, including temperature, moisture content, atomizing air flow rate, liquid feed rate, main drying air flow rate, and particle size, on the degree of crystallinity of the spray-dried powders was analyzed. Water-induced crystallization (WIC) and modulated differential scanning calorimetry (MDSC) were used to assess the effect of these parameters on the degree of crystallinity of the spray-dried powders. The particles were characterized in terms of the final moisture content using WIC and distinctive differences in the peak heights, which are indicative of the particle crystallinity, were found for spray-dried particles using different drying conditions, supporting the results from MDSC. MDSC showed that decreasing the inlet air temperature by 40°C increased the degree of crystallinity in the particles threefold from 22 to 72%. A decrease in the inlet air temperature may decrease the particle temperature, resulting in wetter particles, and a lower temperature meant a longer particle drying time and allowed the particles to rearrange themselves into a more crystalline form. Up to 72% crystallinity is achievable in a pilot-scale spray dryer by suitable adjustment of the operating conditions. The results suggest differences in the rate of crystallization and particle size between small and pilot-scale spray dryers.

Keywords:

• Dairy products
• Food processing
• One-step crystallization
• Particle technology
• Product design
• Product engineering
• Reaction engineering
• Sorption
• Spray drying
• Sprays
• Stickiness