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

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Development and use of spray dryers in the dairy industry:

In China's dairy product production, milk powder accounts for about 80% of the total output due to its ease of storage and transportation. During the milk powder production process, the drying stage is one of the most critical steps. The amount of water that needs to be evaporated during this phase is almost equal to the weight of the final milk powder produced. Typically, the production process determines the equipment and control systems used, but advanced technology can also reshape these processes. The application of spray dryers in milk powder manufacturing is a prime example of this transformation.

Evolution of Spray Dryer Technology in the Dairy Industry

Spray dryers were first introduced into the milk powder industry in 1901. They became more widely adopted in the 1920s and were only introduced to China in the late 1940s. The earliest models were pressure-type (horizontal) dryers, using a two-fluid atomization system, which was energy-intensive. By 1958, the Ministry of Light Industry promoted small-scale pressure spray drying in Heilongjiang Province. In 1955, Harbin Songhua River Milk Factory became the first to produce milk powder using centrifugal spray drying. Both types of dryers had flat-bottomed structures at the time, and the powder was applied manually per shift.

In the mid-1960s, cone-bottomed spiral powder extractors (augers) emerged as a new form of pressure drying equipment. The first vertical multi-nozzle pressure spray dryer was developed in the early 1970s, significantly reducing the effective volume of the dryer and enabling continuous operation without the need for an auger. In the 1980s, single-nozzle vertical pressure spray dryers were introduced. Their use in the milk powder industry marked a key technological advancement, laying the foundation for rapid growth in China’s dairy sector.

During the spray drying process, the material is pumped into the dryer and broken down into tiny droplets by the atomizer. Hot air is then introduced into the drying chamber, where it mixes with the mist. After the drying is complete, the powder is separated and either stored or used directly. The milk powder produced through this method is uniform and does not require additional drying, cooling, or grinding, allowing for direct packaging. This makes the production process more efficient, continuous, and scalable. Additionally, the surface temperature of the material remains low, improving the quality of the final product.

As a result, spray dryers play a vital role in the dairy industry, with a growing trend toward larger-scale drying systems. However, spray drying is an energy-intensive process, and maintaining consistent product quality requires strict control over parameters such as drying temperature. Proper selection, operation, and system design are essential to ensure high-quality output while saving energy and reducing costs. These advancements not only support the development of China's dairy industry but also contribute to broader industrial progress, promoting technological innovation and economic growth.