One of the most important parts of the spray dryer is the atomizer. The atomizer is used to reduce the milk particles to the desired particle size depending on the desired final product quality within the tower.
Atomization of Milk (Feed) into a Spray
The formation of a spray (atomization) is the key characteristics of spray drying. The choice and operation of the atomizer is of great importance in obtaining the economic production of first class dry particulate products.
The stages that should be carried out at the atomization stage:
1. When the milk comes into contact with the drying air, it should cause a dry wall to form.
2. Temperature conditions must be prepared for optimum evaporation.
3. A spray should be formed in which a dried product with desirable properties is discharged from the drying chamber and associated dry particle collectors.