The Development, Construction and Evaluation of a Micro-spray Dryer

dc.contributor.authorAnjorin, Mojisola Oluyemisi
dc.contributor.otherJ., Wypych
dc.date.accessioned2014-08-25T12:58:07Z
dc.date.accessioned2018-10-27T12:26:42Z
dc.date.available2014-08-25T12:58:07Z
dc.date.available2018-10-27T12:26:42Z
dc.date.issued1985
dc.degree.awardM.Sc. Food Science & Technologyen_US
dc.departmentFood Science and Technologyen_US
dc.description.abstractA 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.facultiesTechnologyen_US
dc.format.filetypepdfen_US
dc.identifier.citationAPAen_US
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/2166
dc.language.isoenen_US
dc.pages.totalpages90pen_US
dc.publisherObafemi Awolowo Universityen_US
dc.subjectSpray dryeren_US
dc.subjectfooden_US
dc.subjectraw materialsen_US
dc.subjectmilken_US
dc.subjecttemperatureen_US
dc.subjecthumidityen_US
dc.titleThe Development, Construction and Evaluation of a Micro-spray Dryeren_US
dc.typeThesisen_US
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