4.

Common spray drying systems in the dairy industry

4.1. Single-stage spray dryer

Figure xx. Single stage spray drying system

In fact, the process of separating the final moisture for powdered milk products by the
single-stage spray drying system is very slow and very energy-consuming. Specifically:
when we dry skim milk powder with a raw sample containing 50% dry matter, the input
hot air temperature is 200°C, to achieve a moisture content of 3.6%, we must consume
33% of the gas. more when compared to the case of products with a final moisture
content of 7%.
Therefore, single-stage spray drying systems are usually only used for research purposes
at the laboratory or pilot scale.
4.2. Two-stage spray dryer
With this system, the product powder moisture from the spray drying chamber is adjusted
2 - 5% higher than the final moisture value. The remaining moisture to be separated will
be removed to the fluidized bed dryer. Thus, the outlet temperature of the hot air from the
spray drying chamber will be 15 – 25°C lower when compared to the single stage spray
drying system.
 Figure xx. Two-stage spray dryer
Although the fluidized bed drying stage also consumes a certain amount of energy,
according to Mujumdar A. S et al. (1995), the two-stage spray drying system helps
manufacturers save 10% on average. total energy consumption compared to a single-
stage spray drying system (operating parameters of the two systems are similar).
4.3. Spray drying system using conveyor
A special feature in this system is the arrangement of multiple nozzles in the drying
chamber, so that the equipment's performance will be improved (H.2.65). The product
powder obtained after the spray drying process will follow the conveyor (7) into two
drying chambers (8) and (9) so that the water continues to evaporate, and the product
moisture reaches the required value. Finally, the conveyor will deliver product into the
cooling chamber (10) and then through the unit (11) to remove the product. The device
(15) has the function of breaking up the particles (agglomerate) in the product mass. Only
a small amount of the product powder was entrained in the hot air stream and recovered
by two cyclones (12).
The heat recovery unit (16) from the exhaust gas saves energy for the drying process.
 Figure xx. Spray drying system using conveyor
Handling:
Powdered milk after spray drying will be put into a sieve system and then into a
packaging device, to ensure that the sensory quality of the output product is achieved.
Some powdered milk products have a high fat content, making it difficult to dissolve in
water. It is because some milk particles are surrounded by a thin film of free lipids, so
they become hydrophobic. This phenomenon occurs both to produce instant milk powder
and affects the solubility of the product [2].
To overcome the above phenomenon, the lecithinization process is used. The essence of
the process is to create a thin film of lecithin around the milk granules. Thanks to the
emulsifying ability of lecithin, the milk particles with the surrounding lipid film will
become soluble in cold water, limiting the phenomenon of insoluble or clumping when
making milk. Lecithin is mixed in avocado oil at a concentration of 30%. This mixture is
mixed at a rate of 0.2% by weight of milk powder. A mixture of lecithin in butter oil is
sprayed onto the powdered milk during the cooling phase after the spray drying process
[2].