Drum dryers were developed in the early 1900s. They were used in drying almost all liquid food materials before spray drying came into use. Nowadays, drum dryers are used in the food industry for drying a variety of products, such as milk product, baby foods, breakfast cereal, fruit and vegetable pulp, mashed potatoes, cooked starch and spent yeast. Prefer to explore more by phone?
In a drying operation, liquid, slurry, or puree material is applied as a thin layer onto the outer surface of revolving drums that are internally heated by steam. After about three-quarters of a revolution from the point of feeding, the product is dried and removed with a static scraper. The dry product is collected and is transferred (usually pneumatically) to a rotary hammer mill, reduced to the desired particle size and packaged. In order to ensure that the product is consistent and that it meets customer specifications, a delicate balance between feed rate, roll speed, steam pressure and roll gap must be achieved.