The Development, Construction and Evaluation of a Micro-spray Dryer
dc.contributor.author | Anjorin, Mojisola Oluyemisi | |
dc.contributor.other | J., Wypych | |
dc.date.accessioned | 2014-08-25T12:58:07Z | |
dc.date.accessioned | 2018-10-27T12:26:42Z | |
dc.date.available | 2014-08-25T12:58:07Z | |
dc.date.available | 2018-10-27T12:26:42Z | |
dc.date.issued | 1985 | |
dc.degree.award | M.Sc. Food Science & Technology | en_US |
dc.department | Food Science and Technology | en_US |
dc.description.abstract | A co-current laboratory spray dryer was designed to meet multipurpose requirements for drying food materials and constructed from relatively cheap locally available materials. Tests, on the basis of 100% moisture were carried out to characterise the equipment and milk was dried to determine the particle size distribution. The dryer efficiency at optimum conditions, varied between 44.7%-59.7% and the average particle size was 10ym - 20um. The highest temperature of the air possible for drying was 413K while the lowest was 355K and the maximum air flow rate in the chamber was 31 litres/minute. The drying rate was 0.65g/min and, the maximum relative humidity of the outgoing air at the minimum temperature was 96%. | en_US |
dc.faculties | Technology | en_US |
dc.format.filetype | en_US | |
dc.identifier.citation | APA | en_US |
dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/2166 | |
dc.language.iso | en | en_US |
dc.pages.totalpages | 90p | en_US |
dc.publisher | Obafemi Awolowo University | en_US |
dc.subject | Spray dryer | en_US |
dc.subject | food | en_US |
dc.subject | raw materials | en_US |
dc.subject | milk | en_US |
dc.subject | temperature | en_US |
dc.subject | humidity | en_US |
dc.title | The Development, Construction and Evaluation of a Micro-spray Dryer | en_US |
dc.type | Thesis | en_US |
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