An Experimental Investigation of the Wall Deposition of Milk Powder in a Pilot-Scale Spray Dryer

Abstract

A pilot-scale, co-current spray dryer has been used to investigate the effect of varying the swirl vane angle for the inlet air, inlet air temperature and liquid feed flowrate on the wall deposition flux of skim milk powder. The spray dryer was a cylinder-on-cone unit with a diameter of 0.8 m and a height of 2 m. It was fitted with adjustable swirl vanes surrounding a Delavan GA1 two-fluid atomizer. Swirl vane angles of 0, 25, and 30°, inlet air temperatures of 170, 200, and 230°C and feed flowrates of 1.4, 1.6 and 1.8 kg h⁻¹ were used. Inlet air swirl was found to significantly influence the wall deposition flux, with the highest swirl vane angle of 30° giving rise to the largest wall deposition flux. The difference between the particle and sticky-point temperatures of the skim milk powder was also found to be important in influencing the wall deposition flux. The wall deposition flux was the highest, at 16 g m⁻² h⁻¹, when the outlet particle temperature was furthest above the sticky-point temperature, and this occurred at the lowest value of the inlet air temperature (170°C) and highest product moisture content. No significant effect on the wall deposition flux was evident when using a nonstick food grade material (nylon), adhesive tape or stainless steel as the surface materials for the wall deposition tests. Therefore, it is likely that cohesion occurs at a similar rate to adhesion in the wall deposition of milk powder. Grounding the spray dryer also did not have a significant effect on the wall deposition flux. Relating the wall deposition flux to the sticky-point curve in this way suggests that the same trends (increased wall deposition fluxes above the sticky-point curve) may apply for other materials as well.

Keywords:

• Stickiness
• Milk
• Cohesion
• Adhesion

Acknowledgments

The support of the Australian Research Council and Food Ingredients Technologies Australia Pty Ltd for this work is gratefully acknowledged.