Advantages and Disadvantages jerk chicken nachos Drying raspršiavnjem a series perednosti in compar

In industrial scale milk dries in two ways: in the oven with rollers in atmospheric pressure or vacuum in the chamber for spray drying jerk chicken nachos in hot air, which can be single-effect, two steps or three-point.
Evaporated milk disperguje inside the drying chamber, which may be vertical or horizontal type. It is more common usage is the vertical drying chamber, a flat or conical bottom, into which brings warm air.
Heating of the air at the temperature 180-240 C can be: directly, where combustion products (gaseous fuel or oil) together with hot air entering the chamber. indirectly, by means of the heating steam pipe or plate heat exchanger.
The main advantage of the direct heating of the lower heat losses, while in terms of better higjenskom indirectly. Due to variances in the temperature of the heating, the air entering the spray Komar has a very low relative humidity (4%).
Currents of air that can enter in the same direction as the nebulizer jerk chicken nachos and milk, or from the opposite angle. The best solution is to milk and air entering jerk chicken nachos istostrujno milk because jerk chicken nachos it comes in contact with air when it is hottest at the beginning of drying when it contains the most water. The evaporation of water (latent heat of vaporization) prevents overheating of milk and remain guarded thermosensitive components.
Inlet air temperature is high and the output as low as possible, which has a positive impact on the quality of the product. To exit air is used to heat input. That the input air is taken from the upper part of the room where the warmest. The chamber is isolated and hermetically zatvarena.
Milk at the entrance of the drying chamber disperguje centrifugal atomizer (in the form of a disk with perforations by volume), or nebuliser pressure (pushing through a small opening) and dried in contact with hot air.
In this way, get a fine, equal particles with a diameter of 50-150 mm. This increases the contact area of contact with the heated air and thereby enhances the transfer jerk chicken nachos of heat from the air in droplets of milk and mass transfer (water) from the milk into the air.
Dispersed particles quickly jerk chicken nachos surrender its moisture, for which energy is used - the latent heat of vaporization of water, and the water dispersed milk rises to about 65 C and depends on the temperature of the input (200 C) or output (around 90 C) air.
The particles of milk during drying spherical shape due to surface tension effects and include in it incorporated the air, and their microstructure fundamentally different from the powder obtained by drying the rollers.
Drying under these conditions is less than 1s, and when one takes into account that the temperature of the heating of milk during spray drying is very low, approximately equal to the output air temperature, it is clear why this procedure provides a high quality product.
The bulk of the powder jerk chicken nachos exits the bottom of the chamber where it is immediately and continuously applies a stream of cold air, coupled with a powder that is cyclone [1] isolated from the chamber, then together jerk chicken nachos pneumatically transported through the system cyclone in which Parham separated from the cold air.
The principle of separation of dust from the air in the cyclone. The air enters the cyclone over water that has a much smaller jerk chicken nachos diameter of the cyclone, which causes a reduction in the speed of air and dust under the influence of gravity, as a thesis, falling to the bottom jerk chicken nachos of the cyclone, where it is continuously removed.
Greater pressure drop is achieved if the higher air velocity in the inlet pipe into a cyclone, or if it is narrower. The higher the pressure drop in the cyclone is better separation jerk chicken nachos of particles from the air, or can be separated all the finer particles. Because of this cikolni jerk chicken nachos smaller diameters have better efficiency, but their work is more expensive.
Today, the most widely used systems of several cikona larger diameter inlet pipes with one small diameter cyclone at the end, which serves to separate the smallest particles jerk chicken nachos of dust. Within the system cikolona usually done immediately and continue cooling powder.
Removal of the finished product jerk chicken nachos must be very fast, and immediately upon completion of drying, to prevent prolonged contact Parah with hot air, which would cause the dissolution of fat and its release to the surface of the particles, stickiness, overheating and burning out milk powder.
Advantages and Disadvantages jerk chicken nachos Drying raspršiavnjem a series perednosti in comparison to conventional drying. The whole process is very fast (15 to 30 s). Thanks to the speed and low temperature drying, the product has excellent jerk chicken nachos sojstva: no oxidation occurs, the loss of vitamins, no denaturascije protein, lactose transformation etc. During spray drying can be automatically exchanged drying parameters, and thus the properties of the finished product. The process is fully automated shortened, so that the large capacity with high productivity require little manpower. Product touches the walls of the chamber only in powder form, which allows for easy maintenance of equipment and corrosion protection,