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Processing Operations

In: Science

Submitted By nirojan151
Words 2683
Pages 11
PROC 6131
FOOD PROCESSING II

Lab #3

SPRAY DRYING

Date of Experiment Performed: 01/30/2013
Date of Submission: 02/11/2013
Instructor: Iraj Mehrnia

Submitted By: RAMYASHREE. J (100508620)

Lab Partners: Ashok Bikku UMA Naren Anil Vishwa Anuj Kunal

ABSTRACT: The main Objective of this experiment is (1) To become familiar with a spray-drying operation (2) To observe the overall efficiency of a spray dryer (3) To measure the moisture content of the final product at several air outlet temperatures (4) To observe differences in the final product using different total solids (TS) in the feed (5) To observe how the quality of the final powder is affected by the temperature of the air, feed, and outlet; solids in the feed; and degree of optimization
We worked on spray dryer by using milk as sample and the final product was milk powder. The moisture content of the initial and final product was test and the product was found to have more moisture content than the specified. The procedure and the technique of the experiment was correct and accurately carried out but the instrument was not properly working. The texture and the colour of the product were similar to the commercial milk powder. The texture was very fine and the colour of the milk powder was pale yellow colour.
INTRODUCTION:
Spray drying is a unit operation widely used in the food processing industry. Basically, a spray dryer system has five essential elements as shown in the figure below:
1. an air heater,
2. drying chamber,
3. system for dispersing material to be dried as droplets in the drying chamber,
4. system for collecting dry particles from the air, and
5. one or…...

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