GEA Niro specializes in industrial spray drying and agglomeration, and has long been the world leader in spray drying technology. We have supplied the most industrial drying plants in operation today. All systems comply with sanitary standards and are capable of being cleaned in place.
The spray dryers below are the most commonly used in the food and dairy industry.
A spray dryer layout featuring either a rotary atomizer or spray nozzle atomizer.
Powder discharged from the drying chamber can be further dried and cooled in a vibrating fluid bed, the GEA Niro Vibro-Fluidizer®. This two-stage drying concept achieves better overall heat economy and is suitable for many food and dairy products. When non-agglomerated powders of non-fat products are dried, a pneumatic transport system can replace the fluid bed.
A space saving spray dryer with integrated fluid bed
Atomization is created by either a rotary atomizer or spray nozzle atomizer. The location of the fluid bed within the drying chamber permits drying to be achieved at lower temperature levels resulting in higher thermal efficiencies and cooler conditions for powder handling. The plant can be equipped with pneumatic transport system for many powders or with an external vibrating fluid bed for agglomerated powders.
The Fluidized Spray Dryer (FSD) combines spray drying and fluid bed drying technologies and offer excellent product flexibility and excellent thermal efficiency.
Pressure nozzles or a rotary atomizer spray the feed down towards the fluid bed where agglomeration incorporating finer, recycled material takes place. Exhaust air outlet is let through the roof causing further agglomeration in the spray zone.
Sticky products can be dried successfully, and the concept is ideal for drying heat sensitive products, and improved aroma retention is accomplished.
Product: Agglomerated (instant), free-flowing dustless powders. Agglomerated powders are obtained in systems based upon the integrated fluid bed or belt and a multi-stage concept where moist powder, produced during the first drying stage, forms agglomerates, which are after-dried and cooled in the following stages.
The spray is created by a spray nozzle atomizer. Operational flexibility enables production of a wide range of physical properties. The process produces non-dusty, free flowing agglomerated powders with high flavor retention. It operates with low outlet-temperatures, achieving high thermal efficiency. Dry ingredients for additional flavor or nutrient fortification can be added within the system to further promote capabilities and improve formulation efficiencies. This design concept is successful for drying high fats, hygroscopic, and sticky products that are difficult to handle in more conventional designs.
IFD Integrated Filter Dryer - Combines an integrated fluid bed and filter arrangement. It is a adaptable and flexible spray dryer for the food ingredients, food, dairy, chemical, and pharmaceutical industries.
The Integrated Filter Dryer (IFD) features and benefits:
A tower spray dryer with a top mounted nozzle assembly featuring a fines return capability.
The atomized droplets dry while gently falling down the tower. Further drying and cooling are carried out in a vibrating fluid bed located under the tower. The TALL FORM DRYER is suited for both non-fat and fat-containing products, producing non-agglomerated and agglomerated free-flowing powders.
The FILTERMAT® Spray Dryer is frequently used in food and dairy applications. It operates at a low oulet temperature, achieving high thermal efficiency. It is the recommended system for drying high fat, sugar-based, hydrolyzed, and fermented products.
|Chemical Spray Dryers|
|Pharmaceutical Spray Dryers|
|Recent advances in Agglomeration during spray drying|
|For inquiries outside North America, please see Spray Drying Information from Niro.|
|GEA Niro US Drying Technology Center (PDF)|
|Powder conveying, handling and packaging systems for sanitary (value added) powdered products|
|GEA Nu-Con Rotary Valves|