The aim of the study is to investigate the feasibility of the novel nozzle technology with a model liquid and food products at small scale and pilot plant scale under a wide range of viscosities and pressures.
This project is a co-operation between a technology supplier that has developed a novel nozzle technology, 7 food companies interested to study the potential for application of the technology for their products and 2 R&D centers with broad experience in upscaling and testing new technologies and evaluating effects on energy reduction. The technology developed by Swirl Flow Systems is a novel construction of nozzles (for e.g. spray dryers) that allows the formation of droplets with a given droplet size at variable flow, viscosity and pressure. This will decrease energy use of the spray dryer due to more efficient drying (e.g. higher dry matter in feed, less fouling, more efficient water removal) and will enhance powder quality.
The results of this project will be disseminated to the community of ISPT and NWGD to promote diffusion of the technology and realize the maximum energy reduction in the drying processes, which are known to be very energy intensive.