WO2020117145A2 - Reducing atmosphere spraying dryer system - Google Patents
Reducing atmosphere spraying dryer system Download PDFInfo
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- WO2020117145A2 WO2020117145A2 PCT/TR2019/000063 TR2019000063W WO2020117145A2 WO 2020117145 A2 WO2020117145 A2 WO 2020117145A2 TR 2019000063 W TR2019000063 W TR 2019000063W WO 2020117145 A2 WO2020117145 A2 WO 2020117145A2
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Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/14—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects using gases or vapours other than air or steam, e.g. inert gases
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/02—Circulating air or gases in closed cycles, e.g. wholly within the drying enclosure
- F26B21/04—Circulating air or gases in closed cycles, e.g. wholly within the drying enclosure partly outside the drying enclosure
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B25/00—Details of general application not covered by group F26B21/00 or F26B23/00
- F26B25/005—Treatment of dryer exhaust gases
- F26B25/007—Dust filtering; Exhaust dust filters
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
- F26B3/02—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air
- F26B3/10—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour carrying the materials or objects to be dried with it
- F26B3/12—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour carrying the materials or objects to be dried with it in the form of a spray, i.e. sprayed or dispersed emulsions or suspensions
Definitions
- the present invention relates to the Reducing Atmosphere Spray Dryer system designed to maintain the chemical, sensory' and nutritional characteristics of all products [milk and milk products (milk powder, whey protein powder, casein powder... etc.), fruit and vegetable products (powders of fruit and vegetable juices, powders of fruit and vegetable extracts... etc.), encapsulated products (encapsulated fat, encapsulated aroma, encapsulated microorganism, encapsulated functional compound, encapsulated mineral matter... etc.), coffee powder, tea powder, cocoa powder, instant yeast powder, egg powder, enzyme, baby food, herbal extracts, pharmaceuticals... etc,] in the form of an oxygen- or oxidation-sensitive solution, suspension, emulsion or puree using a mixture of reducing gases (nitrogen and / or inert gas and / or carbon dioxide and / or hydrogen),.
- reducing gases nitrogen and / or inert gas and / or carbon dioxide and / or hydrogen
- Drying is an important process for prolonging the shelf life of foodstuffs because it inhibits enzymatic degradation and limits microbial growth. Throughout human history, it has been widely used since it allows food products to be available outside the season. Today, the dry food industry holds an important place worldwide. In this context, wfrile many different types of drying are used, conventional drying methods are the most common drying methods.
- Spray dryer which is one of these types of dryers, is an industrial technology widely used on a wide scale to convert heat-sensitive materials in liquid form into dry' particles by spraying into hot drying medium.
- the hot drying medium is mostly air and rarely nitrogen (N3 ⁇ 4 is used as an inert gas.
- N3 ⁇ 4 is used as an inert gas.
- the overall objective of this technology is to remove the liquid phase from the product as quickly as possible with minimal negative impact, without damaging the environment with low capital and operating costs.
- the spray dryer is generally used in the food industry to obtain products with specific properties such as ensuring microbiological stability of products, avoiding the risk of chemical and / or biological degradation, reducing storage and transport costs, and finally rapid dissolution.
- the raw material used may be in the form of solution, suspension, emulsion or puree.
- the properties of the dry product obtained depend on the physical and chemical properties of the raw material used, the design and operation of the dryer.
- the industrial application of spray drying technique in the milk and detergent industry began in the 1920s. But in 1872, Samuel Percy was the first to claim a patent in the field of "Innovations in spray drying and concentrating liquid materials".
- Today, the application of spray drying technique is widely used in powder form of many different products such as egg products, beverages, fruit and vegetable extracts, carbohydrates, tea extracts, yoghurt.
- the spray drying process consists of 4 different basic stages: atomization, contact between drops of liquid raw materials and hot gas, evaporation of water, separation of gas and raw material dust:
- the uniformity of droplet size and the homogeneity of the spray jet are two important parameters to consider.
- Pneumatic dual-channel, pressure and cone sprayers are the most widely used sprayers.
- Spray drying is an economical technique that maintains quality of product by rapid dehydration.
- the spray dryer is considered to be the most economical drying technique due to its low operating cost.
- Industrial comparisons show that the spray-drying process is about 4-5 times more economical than freeze-drying because of its low electricity consumption and short drying time.
- this drying technique has a short drying time (5-100 s) compared to others, thus maintaining thesensitive quality parameters such as nutritional components, color and taste.
- Spray-dried products are very stable due to their low moisture content and water activity.
- the moisture content and water activity values of dried fruits and vegetables by this method are 2- 5% and G.2-0.6%, respectively.
- the powder product under these conditions is more resistant to microbiological and oxidative degradation (browning and hydrolytic reactions, lipid oxidation, autoxidation and other enzymatic reactions).
- the spray dryer has a short drying time; the typically used high drying temperatures, with an inlet temperature of 150-220°C and an outlet temperature of 50-80°C could affect the sensitive compounds such as lycopene, b-carotene, anthocyanins and vitamin C,.
- materials with high sugar content, such as fruit and vegetables produce problem of residuals on the wall causing difficulties in drying due to their adhesive structure and low glass transition temperature, then it is difficult to spray dry directly without a carrier.
- Spray dryers can be divided into different classes according to different criteria. Based on the direction of air and feed flow, the dryers are categorized as; co-flow dryers, counter flow dryers and mixed flow dryers, open loop, closed loop and half closed loop dryers, depending on whether the heating medium is recycled / reused, single-stage and two-stage dryers depending on the number of passes before separation, and short-form and long-form dryers depending on the aspect ratio.
- the quality parameters associated with dry foods can be listed as color, shape, taste, microbial load, nutrient content, pore structure, texture, rehydration, water activity, free of insects and other contaminants, and preservatives contained in the dry product. Since the drying mechanism is quite complex; browning, shrinkage, nutrient loss and similar undesirable quality results could be produced. Consumers demand products with better quality and higher nutritional value. However, since traditional methods (conventional) generally use high temperature and air as the drying medium during drying, it is difficult to obtain high quality products.
- the present invention relates to the Reducing Atmosphere Spray Dryer system designed to maintain the chemical, sensory and nutritional characteristics of all products [milk and milk products (milk powder, whey protein powder, casein powder... etc.), fruit and vegetable products (powders of fruit and vegetable juices, powders of fruit and vegetable extracts... etc.), encapsulated products (encapsulated fat, encapsulated aroma, encapsulated microorganism, encapsulated functional compound, encapsulated mineral matter... etc.), coffee powder, tea powder, cocoa powder, instant yeast powder, egg powder, enzyme, baby food, herbal extracts, pharmaceuticals... etc.] in the form of an oxygen- or oxidation-sensitive solution, suspension, emulsion or puree using a mixture of reducing gases (nitrogen and / or inert gas and / or carbon dioxide and / or hydrogen),.
- reducing gases nitrogen and / or inert gas and / or carbon dioxide and / or hydrogen
- change of color pigments (carotenoids, chlorophylls, antisionins etc.), and chemical, sensory and nutritional losses caused by oxygen, free radicals and other oxidant substances, oxidation of unsaturated bonds and fatty acids (oleic acid, linolenic acid, alpha and beta carotene, tocopherols, etc ), vitamin loss (A, C and E vitamins, etc.), taste changes (rancid taste in oily products, etc.), are minimized and thus still in accordance with the washes of the consumer, and a higher quality powder product is obtained.
- Another aim of the present invention is to minimize the negative effects of the oxygen, free radicals and other oxidant substances both within the product itself and in the drying medium atmosphere by the use of reducing gas in the gas mixture (nitrogen and / or inert gas and / or carbon dioxide and / or hydrogen) in the drying atmosphere and to obtain more effective results than the nitrogen (N2) and carbon dioxide (C02) gases previously used in the drying field.
- reducing gas in the gas mixture nitrogen and / or inert gas and / or carbon dioxide and / or hydrogen
- Another object of the invention is to create a synergistic effect by combining the positive effects [high quality product in terms of sensory (color, taste (etc) and nutritional (antioxidants, vitamins, unsaturated fatty acids... etc.)] of the spray dryer (very short drying time, low operating cost) with the positive effects provided by the reducing atmosphere.
- Another object of the invention is to prevent losses caused by browning reactions in biological products without the use of preservatives that adversely affect health, such as sulfur compounds.
- Another object of the invention is to provide a different perspective to drying by using reducing atmosphere as a drying medium in spray dryer which is more economical and applicable than industrial lyophilization in drying of all products in solution, suspension, emulsion or puree form.
- Carbon dioxide (C02) gas cylinder 13 Reducing gas cylinder
- the present invention relates to the chemical, sensory and nutritional quality of all products [milk and milk products (milk powder, whey protein powder, casein powder... etc.), fruit and vegetable products (powders of fruit and vegetable juices, powders of fruit and vegetable extracts... etc.), encapsulated products (encapsulated fat, encapsulated aroma, encapsulated microorganism, encapsulated functional compound, encapsulated mineral matter... etc.), coffee powder, tea powder, cocoa powder, instant yeast powder, egg powder, enzyme, baby food, herbal extracts, pharmaceuticals...
- the present invention is characterized by; feed tank (1) containing the product, the drying chamber (2) to which the product is sent for drying, spray nozzle / atomizer (3) for spraying the product into the drying chamber, cyclone (4), which is the part where the dry product obtained in powder form is deposited, dry product container (5), which is the part where the dry product in powder form deposited in the cyclone is transferred, the filter (6), in which the powder dry product which cannot be separated from the drying atmosphere is separated, the product chamber (7) after the filter, in which the dry powder product leaving the filter is transferred, two separate HEPA filters (8) capable of capturing particles of high efficiency (efficiency of 85% or more) and capable of purifying particles in the drying atmosphere up to 0 3 micron size, two separate gas pumps (9) that circulate the gas in the closed system, the condenser (10) in wiiich the solvent contained in the product is separated, nitrogen (N2) or inert gas cylinder (11), carbon dioxide (CG2) gas cylinder (12), reducing gas cylinder (13), gas mixer (14)
- the gas mixture used in the system is taken from different gas cylinders (nitrogen and / or inert gas and / or carbon dioxide and / or reducing gas) and mixed in the gas mixer (14) in certain proportions and sent to the heater (15) via gas pump (9) and wherein the heated gas mixture is passed through the HEPA filter (8) to the drying chamber (2).
- the product taken from the product supply tank (1) is sprayed into the hot drying chamber (2) by means of the atomizer (3) to make the powder dry.
- the product coming into powder form is transferred to the cyclone (4) and collected in the powder product chamber (5).
- the powder dry product contained in the drying atmosphere (gas mixture containing reducing gas) not retained in the cyclone is passed through the filter (6) and collected in a second portion of the powder product chamber.
- the drying atmosphere (gas mixture containing reducing gas) leaving the filter (6) is subjected to a second filtration through the HEPA filter (8) and then sent to the condenser (10) via the gas pump (9).
- the solvent, which the drying atmosphere (gas mixture containing reducing gas) is taken from the product, is condensed by means of condenser 10 and the drying atmosphere (gas mixture) is made available again.
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- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention relates to a Reducing Atmosphere Spray Dryer system designed to maintain the chemical, sensory and nutritional characteristics of all products [milk and milk products (milk powder, whey protein powder, casein powder,,. etc.), fruit and vegetable products (powders of fruit and vegetable juices, powders of fruit and vegetable extracts.., etc.), encapsulated products (encapsulated fat, encapsulated aroma, encapsulated microorganism, encapsulated functional compound, encapsulated mineral matter... etc.), coffee powder, tea powder, cocoa powder, instant yeast powder, egg powder, enzyme, baby food, herbal extracts, pharmaceuticals... etc.] in the form of an oxygen- or oxidation-sensitive solution, suspension, emulsion or puree using a mixture of reducing gases (nitrogen and / or inert gas and / or carbon dioxide and / or hydrogen).
Description
REDUCING ATMOSPHERE SPRAYING DRYER SYSTEM
Technical Field of the Invention
The present invention relates to the Reducing Atmosphere Spray Dryer system designed to maintain the chemical, sensory' and nutritional characteristics of all products [milk and milk products (milk powder, whey protein powder, casein powder... etc.), fruit and vegetable products (powders of fruit and vegetable juices, powders of fruit and vegetable extracts... etc.), encapsulated products (encapsulated fat, encapsulated aroma, encapsulated microorganism, encapsulated functional compound, encapsulated mineral matter... etc.), coffee powder, tea powder, cocoa powder, instant yeast powder, egg powder, enzyme, baby food, herbal extracts, pharmaceuticals... etc,] in the form of an oxygen- or oxidation-sensitive solution, suspension, emulsion or puree using a mixture of reducing gases (nitrogen and / or inert gas and / or carbon dioxide and / or hydrogen),.
Background of the Invention
Drying is an important process for prolonging the shelf life of foodstuffs because it inhibits enzymatic degradation and limits microbial growth. Throughout human history, it has been widely used since it allows food products to be available outside the season. Today, the dry food industry holds an important place worldwide. In this context, wfrile many different types of drying are used, conventional drying methods are the most common drying methods.
In the literature, more than 500 types of dryers are technically reported, but about 100 of them are commercially available.
Spray dryer, which is one of these types of dryers, is an industrial technology widely used on a wide scale to convert heat-sensitive materials in liquid form into dry' particles by spraying into hot drying medium. The hot drying medium is mostly air and rarely nitrogen (N¾ is used as an inert gas. The overall objective of this technology is to remove the liquid phase from the product as quickly as possible with minimal negative impact, without damaging the environment with low capital and operating costs. By reducing water content and wuter activity, the spray dryer is generally used in the food industry to obtain products with specific properties such as ensuring microbiological stability of products, avoiding the risk of chemical and / or biological degradation, reducing storage and transport costs, and finally rapid dissolution. The raw material used may be in the form of solution, suspension, emulsion
or puree. The properties of the dry product obtained depend on the physical and chemical properties of the raw material used, the design and operation of the dryer. The industrial application of spray drying technique in the milk and detergent industry began in the 1920s. But in 1872, Samuel Percy was the first to claim a patent in the field of "Innovations in spray drying and concentrating liquid materials". Today, the application of spray drying technique is widely used in powder form of many different products such as egg products, beverages, fruit and vegetable extracts, carbohydrates, tea extracts, yoghurt.
The spray drying process consists of 4 different basic stages: atomization, contact between drops of liquid raw materials and hot gas, evaporation of water, separation of gas and raw material dust: In the design of the sprayer, the uniformity of droplet size and the homogeneity of the spray jet are two important parameters to consider. Pneumatic dual-channel, pressure and cone sprayers are the most widely used sprayers.
Spray drying is an economical technique that maintains quality of product by rapid dehydration. The spray dryer is considered to be the most economical drying technique due to its low operating cost. Industrial comparisons show that the spray-drying process is about 4-5 times more economical than freeze-drying because of its low electricity consumption and short drying time. Furthermore, this drying technique has a short drying time (5-100 s) compared to others, thus maintaining thesensitive quality parameters such as nutritional components, color and taste.
Spray-dried products are very stable due to their low moisture content and water activity. The moisture content and water activity values of dried fruits and vegetables by this method are 2- 5% and G.2-0.6%, respectively. The powder product under these conditions is more resistant to microbiological and oxidative degradation (browning and hydrolytic reactions, lipid oxidation, autoxidation and other enzymatic reactions). Even though the spray dryer has a short drying time; the typically used high drying temperatures, with an inlet temperature of 150-220°C and an outlet temperature of 50-80°C could affect the sensitive compounds such as lycopene, b-carotene, anthocyanins and vitamin C,. Beyond that, materials with high sugar content, such as fruit and vegetables, produce problem of residuals on the wall causing difficulties in drying due to their adhesive structure and low glass transition temperature, then it is difficult to spray dry directly without a carrier.
Spray dryers can be divided into different classes according to different criteria. Based on the direction of air and feed flow, the dryers are categorized as; co-flow dryers, counter flow dryers and mixed flow dryers, open loop, closed loop and half closed loop dryers, depending on whether the heating medium is recycled / reused, single-stage and two-stage dryers
depending on the number of passes before separation, and short-form and long-form dryers depending on the aspect ratio.
The quality parameters associated with dry foods can be listed as color, shape, taste, microbial load, nutrient content, pore structure, texture, rehydration, water activity, free of insects and other contaminants, and preservatives contained in the dry product. Since the drying mechanism is quite complex; browning, shrinkage, nutrient loss and similar undesirable quality results could be produced. Consumers demand products with better quality and higher nutritional value. However, since traditional methods (conventional) generally use high temperature and air as the drying medium during drying, it is difficult to obtain high quality products.
During drying by hot air, oxygen in the air causes browning due to enzymatic and non- enzymatic (Maillard) reactions in foods, that generally affects the sensory properties of foods by changing their color, taste, texture and nutritional properties. In this context, since color is one of the main parameters that are effective in consumers’ choice of dry foods, food manufacturers use the physical effect of color to make their products better quality, and many studies have shown that color directly or indirectly affects the acceptance and choice of food. Therefore, browning reactions in color affect adversely the consumer's preference.
Some researchers have carried out studies by drying different food products under modified atmosphere conditions as an alternative to air drying systems using ambient atmosphere. However, these studies were generally limited to the modification of ambient atmosphere air with C02 and N2 gases and some of these studies are given below.
Ramesh et al. (2001), using nitrogen gas in pepper drying, red color density, tocopherol, carotenoids and vitamin C examined the changes that occur in quality parameters. Perera and Rahman (1997) reported that there are no oxidative reactions when nitrogen is used as the ambient atmosphere during drying of food products.
Erenturk et al. (2005) used a mixture of air-carbon dioxide in different proportions to dry the rosehip fruit and achieved the highest quality with the use of pure carbon dioxide. Santos and Silva (2009) reported that the increase in oxygen concentration decreases the amount of vitamin C and that the amount of vitamin C in the samples dried with carbon dioxide is slightly higher than that of nitrogen dried.
It has been reported by Phisut (2012) and Gharsallaoui (2007) that apart air, nitrogen was rarely used from inert gases as an ambient atmosphere in the spray dryer system. Islam et al. (2016) used the vacuum spray dryer as a new technique for the production of orange juice powder. Up to the present, there are no dryers in which the gas mixture containing reducing
gases (methane, ammonia, hydrogen sulfide, hydrogen... etc.) is used as the ambient atmosphere, and therefore no work has been carried out in sprayer dryers.
Description of the Invention
The present invention relates to the Reducing Atmosphere Spray Dryer system designed to maintain the chemical, sensory and nutritional characteristics of all products [milk and milk products (milk powder, whey protein powder, casein powder... etc.), fruit and vegetable products (powders of fruit and vegetable juices, powders of fruit and vegetable extracts... etc.), encapsulated products (encapsulated fat, encapsulated aroma, encapsulated microorganism, encapsulated functional compound, encapsulated mineral matter... etc.), coffee powder, tea powder, cocoa powder, instant yeast powder, egg powder, enzyme, baby food, herbal extracts, pharmaceuticals... etc.] in the form of an oxygen- or oxidation-sensitive solution, suspension, emulsion or puree using a mixture of reducing gases (nitrogen and / or inert gas and / or carbon dioxide and / or hydrogen),.
In the present invention, with the use of reducing gas instead of normal air, which is commonly used as a drying atmosphere in spray dryers, oxygen, free radicals and other oxidant materials are reduced and neutralized both within the product itself and in the drying environment, and it is more effective than the nitrogen (N2) and carbon dioxide (C02) gases previously applied in the drying area. Thus, change of color pigments (carotenoids, chlorophylls, antisionins etc.), and chemical, sensory and nutritional losses caused by oxygen, free radicals and other oxidant substances, oxidation of unsaturated bonds and fatty acids (oleic acid, linolenic acid, alpha and beta carotene, tocopherols, etc ), vitamin loss (A, C and E vitamins, etc.), taste changes (rancid taste in oily products, etc.), are minimized and thus still in accordance with the washes of the consumer, and a higher quality powder product is obtained.
Objective of the Invention:
The use of spray dryer system combined with the reducing atmosphere with the use of a gas mixture containing reducing gas instead of normal air as the drying atmosphere, minimizing the chemical, sensory and nutritional degradation of any product [milk and milk products (milk powder, whey protein powder, casein powder... etc.), fruit and vegetable products (powders of fruit and vegetable juices, powders of fruit and vegetable extracts... etc.), encapsulated products (encapsulated fat, encapsulated aroma, encapsulated microorganism, encapsulated functional compound, encapsulated mineral matter... etc.), coffee powder, tea powder, cocoa powder, instant yeast powder, egg powder, enzyme, baby food, herbal extracts, pharmaceuticals... etc.] in the form of an oxygen- or oxidation-sensitive solution, suspension,
emulsion or puree higher quality powder product is provided.
Another aim of the present invention is to minimize the negative effects of the oxygen, free radicals and other oxidant substances both within the product itself and in the drying medium atmosphere by the use of reducing gas in the gas mixture (nitrogen and / or inert gas and / or carbon dioxide and / or hydrogen) in the drying atmosphere and to obtain more effective results than the nitrogen (N2) and carbon dioxide (C02) gases previously used in the drying field.
Another object of the invention is to create a synergistic effect by combining the positive effects [high quality product in terms of sensory (color, taste (etc) and nutritional (antioxidants, vitamins, unsaturated fatty acids... etc.)] of the spray dryer (very short drying time, low operating cost) with the positive effects provided by the reducing atmosphere.
Another object of the invention is to prevent losses caused by browning reactions in biological products without the use of preservatives that adversely affect health, such as sulfur compounds.
Another object of the invention is to provide a different perspective to drying by using reducing atmosphere as a drying medium in spray dryer which is more economical and applicable than industrial lyophilization in drying of all products in solution, suspension, emulsion or puree form.
Description of the Drawings:
Figure 1 : Reducing Atmosphere Spray Dryer System Diagram
Description of References in the Drawings:
1. Feeding tank
2. Drying chamber
3. Atomizer
4. Cyclone
5. Powder product container
6. Filter
7. Product chamber after filter
8. HEP A filter (High Efficiency Particulate Catcher Filter)
9. Gas Pump
10. Condenser
11. Nitrogen (N2) or inhert gas cylinder
12. Carbon dioxide (C02) gas cylinder
13. Reducing gas cylinder
14. Gas Mixer
15. Heater
Detailed Description of the Invention:
The present invention relates to the chemical, sensory and nutritional quality of all products [milk and milk products (milk powder, whey protein powder, casein powder... etc.), fruit and vegetable products (powders of fruit and vegetable juices, powders of fruit and vegetable extracts... etc.), encapsulated products (encapsulated fat, encapsulated aroma, encapsulated microorganism, encapsulated functional compound, encapsulated mineral matter... etc.), coffee powder, tea powder, cocoa powder, instant yeast powder, egg powder, enzyme, baby food, herbal extracts, pharmaceuticals... etc.] in the form of an oxygen- or oxidation-sensitive solution, suspension, emulsion or puree by using a mixture of reducing gases (nitrogen and / or inert gas and / or carbon dioxide and / or hydrogen and relates to a Reducing Atmosphere Spray Dryer system designed to maintain its characteristics in a powder form.
The present invention is characterized by; feed tank (1) containing the product, the drying chamber (2) to which the product is sent for drying, spray nozzle / atomizer (3) for spraying the product into the drying chamber, cyclone (4), which is the part where the dry product obtained in powder form is deposited, dry product container (5), which is the part where the dry product in powder form deposited in the cyclone is transferred, the filter (6), in which the powder dry product which cannot be separated from the drying atmosphere is separated, the product chamber (7) after the filter, in which the dry powder product leaving the filter is transferred, two separate HEPA filters (8) capable of capturing particles of high efficiency (efficiency of 85% or more) and capable of purifying particles in the drying atmosphere up to 0 3 micron size, two separate gas pumps (9) that circulate the gas in the closed system, the condenser (10) in wiiich the solvent contained in the product is separated, nitrogen (N2) or inert gas cylinder (11), carbon dioxide (CG2) gas cylinder (12), reducing gas cylinder (13), gas mixer (14) in which the gases from three different gas cylinders are mixed in certain proportions and the heater (15) in which the gas mixture used as the drying atmosphere is heated.
The gas mixture used in the system is taken from different gas cylinders (nitrogen and / or inert gas and / or carbon dioxide and / or reducing gas) and mixed in the gas mixer (14) in certain proportions and sent to the heater (15) via gas pump (9) and wherein the heated gas mixture is passed through the HEPA filter (8) to the drying chamber (2). The product taken
from the product supply tank (1) is sprayed into the hot drying chamber (2) by means of the atomizer (3) to make the powder dry. The product coming into powder form is transferred to the cyclone (4) and collected in the powder product chamber (5). The powder dry product contained in the drying atmosphere (gas mixture containing reducing gas) not retained in the cyclone is passed through the filter (6) and collected in a second portion of the powder product chamber. The drying atmosphere (gas mixture containing reducing gas) leaving the filter (6) is subjected to a second filtration through the HEPA filter (8) and then sent to the condenser (10) via the gas pump (9). The solvent, which the drying atmosphere (gas mixture containing reducing gas) is taken from the product, is condensed by means of condenser 10 and the drying atmosphere (gas mixture) is made available again.
Since the system is closed, the cycle continues in this way and the gas mixture is supplemented to the system at regular intervals.
Industrial Applicability
In the spray dryer, which has a wide usage area on the industrial scale and has the advantages of low operating cost and short drying time, by using gas mixture containing nitrogen or inert gas and / or carbon dioxide and / or reducing gas as the drying atmosphere; all products in the form of an oxygen-sensitive solution, suspension, emulsion or puree may be brought into powder form while maintaining chemical, sensory and nutritional quality characteristics. This new reducing atmosphere spray dryer system will come to the fore as a powerful alternative to freeze-drying, which is used to maintain the quality of products but has limited industrial applicability.
Claims
1. The present invention relates to the Reducing Atmosphere Spray Dryer system designed to maintain the chemical, sensory and nutritional characteristics of all products [milk and milk products (milk powder, whey protein powder, casein powder... etc.), fruit and vegetable products (powders of fruit and vegetable juices powders of fruit and vegetable extracts... etc.), encapsulated products (encapsulated fat, encapsulated aroma, encapsulated microorganism, encapsulated functional compound, encapsulated mineral matter... etc.), coffee powder, tea powder, cocoa powder, instant yeast powder, egg powder, enzyme, baby food, herbal extracts, pharmaceuticals... etc.] in the form of an oxygen- or oxidation-sensitive solution, suspension, emulsion or puree using a mixture of reducing gases (nitrogen and / or inert gas and / or carbon dioxide and / or hydrogen), , characterized in that the system is composed from:
- F ceding tank ( 1 ) containing the product,
- Drying chamber (2) to which the product is sent for drying,
- Sprayer / atomizer (3) for spraying the product into the drying chamber,
- The cyclone (4), which is the part where the dry product obtained in powder form is deposited,
- The dry product chamber (5), which is the part where the dry product in powder form deposited in the cyclone is transferred,
- The filter (6), in which the dust of dry product, w'hich is not retained in the cyclone, in the drying atmosphere is separated,
- The product chamber (7) after the filter, in which the powder dry product separated from the filter is transferred,
- Two separated HEPA filters (8) with high efficiency particle capture capacity,
- Two separate gas pumps (9) for the circulation of gas in the closed system,
- The condenser (10) in which the solvent is separated from the product,
- Nitrogen (N2) or inert gas cylinder (11),
- Carbon dioxide (C02) gas cylinder (12),
- Reducing gas cylinder such as hydrogen (13),
- A gas mixer (14) in which nitrogen (N2) and / or inert and / or carbon dioxide (C02) and / or reducing (such as hydrogen) gases are mixed in certain proportions,
Heater (15)
2. The reducing atmosphere spray dryer system of claim 1, characterized in that; the drying atmosphere is a gas mixture / atmosphere containing N2 and / or inert gas and / or C02 and / or reducing gas (such as hydrogen) instead of normal air in spray dryers.
3. Reducing Atmosphere Spray Dryer System as claimed in claim 1, characterized in that; it is a closed system in which the gas mixture which is obtained by means of the gas mixer (14) (N2 and / or inert gas and / or C02 and / or reducing gas) is recycled and the gas mixture is periodically supplemented to the system.
4. Reducing Atmosphere Spray Dryer System as claimed in claim 1, characterized in that; product feeding tank (1) in liquid fonn which can be sprayed into the drying chamber such as solution, suspension, emulsion or puree.
5. Reducing Atmosphere Spray Dryer System as claimed in claim 1, characterized in that; it comprises a spray / atomizer (3) which may have dual-flow, ultrasonic, rotary (centrifugal) or pressurized (hydraulic) properties which allow the liquid product to be sprayed into the drying chamber (2).
6. Reducing Atmospheric Spray Dryer System as claimed in claim 1, characterized in that; it comprises two separate HEPA filters (8) with high particle capture capacity, which can purify particles in the drying atmosphere up to 0.3 micron size.
Applications Claiming Priority (2)
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| TR201814322 | 2018-10-02 | ||
| TR2018/14322 | 2018-10-02 |
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| CN115435582A (en) * | 2022-08-31 | 2022-12-06 | 青岛海信日立空调系统有限公司 | Multistage waste heat recovery drying system and control method thereof |
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| US7629331B2 (en) * | 2005-10-26 | 2009-12-08 | Cydex Pharmaceuticals, Inc. | Sulfoalkyl ether cyclodextrin compositions and methods of preparation thereof |
| EP1920765A1 (en) * | 2006-11-07 | 2008-05-14 | Medigene AG | Liposome preparation by single-pass process |
| JP5760214B2 (en) * | 2008-06-12 | 2015-08-05 | ナノミストテクノロジーズ株式会社 | Solution concentrator |
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| CN115435582A (en) * | 2022-08-31 | 2022-12-06 | 青岛海信日立空调系统有限公司 | Multistage waste heat recovery drying system and control method thereof |
| CN115435582B (en) * | 2022-08-31 | 2023-09-05 | 青岛海信日立空调系统有限公司 | Multistage waste heat recovery drying system and control method thereof |
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