Diseño e implementación de un secador tipo spray-dryer para la pulverización de hidrolizados de maltodextrinas y glucosa producidas a partir de almidón de yuca
El trabajo actual propone el diseño, dimensionamiento e implementación de un secador tipo Spray Dryer escala laboratorio, para la pulverización de soluciones de glucosa y maltodextrina. Las dimensiones obtenidas de la cámara de secado fueron de 0,6 m de diámetro y 0,9 m de altura, con sistema de pul...
- Autores:
-
Antury Devia, John Fredy
Cubillos Añate, Andrea Caraolina
- Tipo de recurso:
- http://purl.org/coar/version/c_b1a7d7d4d402bcce
- Fecha de publicación:
- 2016
- Institución:
- Universidad Industrial de Santander
- Repositorio:
- Repositorio UIS
- Idioma:
- spa
- OAI Identifier:
- oai:noesis.uis.edu.co:20.500.14071/34324
- Palabra clave:
- Spray-Dryer
Diseño
Dimensionamiento
Escala Laboratorio
Maltodextrinas
Glucosa.
The present work proposes the design
sizing and implementation of the laboratory scale Spray Dryer for the atomizing fluids (glucose and maltodextrin) produced from cassava starch. The dimensions obtained of the drying chamber were 0
6 m of diameter and 0
9 m of height
with rotary atomizing system of 33 000 rpm
wheel atomizer (flat paddles) of 0
14 m of diameter and a cyclone like efficient recovery system of 0
09 m of diameter and 0
386 of height. For the successful drying of the fluids previously mentioned we found the following intervals in the input variables where powders displayed a moisture from 3 to 5 % and solubility from 96 to 99 %: feeding temperature of air: 125 to 135 °C; feeding temperature of fluids: 7 to 60 °C (7 °C for glucose and 7 to 60 °C for maltodextrin); feeding flux of air: 54 ; feeding flux of fluids: 15 to 25 (18 for glucose and 15 to 25 for maltodextrin). Finally
we found that glucose can get dry under specific conditions without use drying assistant (because glucose is difficult to dry in these type of machines) and the physical characteristics of maltodextrin powders were not significantly different compared to the commercial ones.
- Rights
- License
- Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)