Transport Processes in Spray Drying

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This research is directed toward an improved, mechanistic understanding of the factors affecting drying rates, particle morphology, and other product-quality attributes in spray drying. Hot-wire anemometry and tracer studies are used to define flow and mixing patterns in the region outside the spray envelope in a laboratory dryer. In a second experiment rates of loss of a trace volatile component are monitored during drying of a suspended drop, with simultaneous monitoring of morphological change by video techniques. This research should make it possible to obtain superior flavor and aroma attributes and better bulk-density control of food products -- such as instant coffee, tea, and milk -- made by spray drying. It should, as well, enable more knowledgeable design and selection of operating conditions in spray dryers, leading to more cost-efficient operation, and more reliable product quality.