Optimisation of spray dryer with nebulisation head

Abstract

The use of nanotechnology in the food industry has grown significantly in the last decade. As part of a wider project investigating the novel technology Carbon Dioxide Assisted Spray Nebulisation Drying (CASND), this thesis examines two particular dryer models used to produce nanoparticles and analyses their functionality from a mechanical engineering perspective. After providing a broad background in dehydration and nanoparticle technology, the dryer design is outlined, followed by the mass flow balance and numerical simulations of airflow. The results are discussed and recommendations for further developments are proposed.

The use of nanotechnology in the food industry has grown significantly in the last decade. As part of a wider project investigating the novel technology Carbon Dioxide Assisted Spray Nebulisation Drying (CASND), this thesis examines two particular dryer models used to produce nanoparticles and analyses their functionality from a mechanical engineering perspective. After providing a broad background in dehydration and nanoparticle technology, the dryer design is outlined, followed by the mass flow balance and numerical simulations of airflow. The results are discussed and recommendations for further developments are proposed.