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https://ptsldigital.ukm.my/jspui/handle/123456789/487132Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Wan Ramli Wan Daud, Professor Dr.Ir. | - |
| dc.contributor.author | Samaneh Keshani (P52675) | - |
| dc.date.accessioned | 2023-10-11T02:29:15Z | - |
| dc.date.available | 2023-10-11T02:29:15Z | - |
| dc.date.issued | 2013-07-22 | - |
| dc.identifier.other | ukmvital:71456 | - |
| dc.identifier.uri | https://ptsldigital.ukm.my/jspui/handle/123456789/487132 | - |
| dc.description | The spray dryer is ideal equipment for the production of food powders. Wall deposition of particles in spray dryers caused by the stickiness of powders on the wall is a key processing problem. The performance of a spray dryer frequently is affected and limited by the wall deposition phenomenon in the drying chamber. In this work, the effects of operating parameters such as the inlet air temperature and feed flow rate on the air temperature and humidity inside the dryer, which together with drying aids, their subsequent effects on the stickiness and moisture content of the particle and hence its deposition on the wall were investigated. An artificial neural network (ANN) model was developed to simulate the wall deposition rate. The results showed good agreement between predicted results by using ANN and the measured data taken under the same conditions. The optimum condition found by the ANN for the minimum moisture content and wall deposition rate for lactose-rich feed with a maltodextrin of 45% is at inlet air temperature of 140°C, a feed rate of 23 (ml/min) and a maltodextrin ratio of 45%. Experiments were undertaken on the pilot scale dryer to gauge the possibility of reducing particle deposition by using two different types of wall material, Teflon and stainless steel. The effect of wall surface energy on deposition of fat and protein containing particles using high fat content food, full cream milk dairy products and high protein content food, skim milk and whey protein products was investigated. The results of this work indicates that lower surface energy of Teflon plates produces less deposition of full cream milk particle when compared to that of the higher surface energy of stainless steel plates. These results affirmed the potential of using manipulation of wall surface energy as a viable option for reducing deposition of amorphous particles in spray drying. In addition, the computational fluid dynamics (CFD) simulation technique was used to simulate spray drying process in spray dryers with conical and parabolic bottoms. It was observed that the P-values (F-test) of air velocity for the conical and parabolic bottom geometries were < 0.05, which show that the average velocity in the conical bottom geometry is significantly more unstable than that in the parabolic bottom geometry, and that parabolic bottom geometry produced a more uniform air flow pattern.,Ph.D | - |
| dc.language.iso | eng | - |
| dc.publisher | UKM, Bangi | - |
| dc.relation | Faculty of Engineering and Built Environment / Fakulti Kejuruteraan dan Alam Bina | - |
| dc.rights | UKM | - |
| dc.subject | Spray Dryer | - |
| dc.subject | Deposition | - |
| dc.subject | Food | - |
| dc.subject | Food--Drying | - |
| dc.title | Deposition Of Sugar, Fat And Protein-Rich Food Materials In Pilot Scale Spray Dryer | - |
| dc.type | Theses | - |
| dc.format.pages | 165 | - |
| dc.identifier.callno | TP371.5.K447 2013 3 | - |
| dc.identifier.barcode | 000590 | - |
| Appears in Collections: | Faculty of Engineering and Built Environment / Fakulti Kejuruteraan dan Alam Bina | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ukmvital_71456+Source01+Source010.PDF Restricted Access | 5.66 MB | Adobe PDF |  View/Open |
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