Common Issues Faced During the Spray Drying Process in the Food Industry Lab Spray dryer is commonly used in the conversion of liquid materials (solutions and pastes) into solid products with the necessary level of moisture in numerous industries, including the chemical, pharmaceutical, mineral, and food industries. Spray drying has contributed to the drying of fluids and the encapsulation & microencapsulation of essential foods and useful nutraceutical components. However, you can determine the most serious global difficulties associated with spray drying powders and the corresponding remedies. These include poor powder quality and consistency, facial hair, maintenance wear and tear, substandard hygiene, and safety.
Common issues with lab spray dryer Low-Quality Powder and Powder Consistency Product Accumulation The dryer layout can cause condensation, broader spray angles, or a powder formulation. However in most situations, it is the nozzle design. The burnt particle deposits can compromise on the powder quality as it causes product accumulation in the chamber. Wear-Part Misalignments Traditional nozzle designs feature misalignments between the swirl chamber and orifice. By this way, decentralised components result in variable spray performance and impact the powder's quality throughout all drying operations. Solution Flat Cap Profile The flat cap design has a reduced outer face profile, which considerably reduces buildup. According to research conducted in New Zealand, chambers utilising proper technology create powders with 20 per cent less buildup than any other laboratory spray dryer nozzle. People can accomplish this by inserting the O-rings into the disc orifice. Concentric clasp technology Increasing powder performance and uniformity. Pressure – flow consistency – result predictability. Indeed, the nozzles align wear elements to create a uniform spray pattern throughout all lance sets.