Spray dryer in the dairy industry development and use - Database & Sql Blog Articles

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Development and Application of Spray Dryers in the Dairy Industry:

In China's dairy product manufacturing, milk powder accounts for approximately 80% of total output due to its ease of storage and transportation. The drying process is one of the most critical stages in milk powder production, as the amount of water removed during drying is nearly equal to the weight of the final product. While the production process typically dictates the choice of equipment and control systems, the use of advanced technology can also transform the process itself. The application of spray dryers in milk powder production is a prime example of this transformation.

Evolution of Spray Dryer Technology in the Dairy Industry:

The first use of spray dryers in the milk powder industry dates back to 1901. By the 1920s, they were more widely used, and in China, their adoption began in the late 1940s. Early models were pressure-type (horizontal) with two-fluid atomization, which required high energy input. In 1958, the Ministry of Light Industry promoted small-scale pressure spray drying in Heilongjiang Province. In 1955, Harbin Songhuajiang Milk Factory became the first to produce milk powder using centrifugal spray drying. Both types had flat-bottom structures, and the powder was collected manually per shift.

During the mid-1960s, cone-bottomed spiral powder extractors (augers) were introduced. In the early 1970s, the first vertical multi-nozzle pressure spray dryer emerged, reducing the effective volume by nearly half and enabling continuous operation without manual intervention. By the 1980s, single-nozzle vertical pressure spray dryers were developed, marking a key technological advancement that significantly boosted China’s milk powder industry. This innovation laid the foundation for rapid growth in the sector.

The spray drying process involves pumping the material into the dryer, where it is atomized into fine droplets. Hot air is then introduced to mix with the droplets, facilitating evaporation. Once dried, the product is separated and either stored or directly packaged. Milk powder produced via spray drying is uniform and does not require additional steps like cooling or grinding, making the entire process more efficient, automated, and scalable. Additionally, the low surface temperature ensures better product quality.

As a result, spray dryers play a vital role in the dairy industry, with a growing trend toward larger-scale operations. However, spray drying is an energy-intensive process, and maintaining consistent product quality requires strict control over parameters such as temperature and moisture content. Proper selection, operation, and system design are essential to ensure both product quality and energy efficiency. These advancements not only support the development of China’s dairy industry but also contribute to broader industrial progress, driving economic growth and technological innovation across various sectors.