Spray disc dryer type SR

Contents

INTRODUCTION

1 SRC SPRAY DISC DRYER

2 YEAST

3 DRYER CALCULATION

3.1 Dryer material balance

3.2 Air flow rate

3.3 Heat balance of dryer

3.4 Calculation of main parameters of spray dryer

3.5 Fuel consumption for steam heating

4 CALORIFIER CALCULATION AND SELECTION

5 FAN SELECTION

6 CYCLONE SELECTION

7 CALCULATION AND SELECTION OF THERMAL INSULATION

CONCLUSION

LIST OF LITERATURE USED

APPLICATIONS

Introduction

The purpose of this coursework is to calculate and design a spray disc dryer of the SRC type for dry yeast production.

According to known data, it is necessary to determine the design dimensions of the dryer, the voltage of the unit volume of the drying tower at the accepted sizes, the drying time, the air flow rate, and the specific steam flow rate. Selection of fan, heater, cyclone. Determine the feed fuel consumption, the amount of natural gas required to produce steam and evaporate moisture in the dryer. To propose material and method of drying chamber thermal insulation.

1 spray dryer

Drying is a process of removing moisture from a product associated with the heat cost of phase conversion of water to steam. Spray dryers are designed for drying solutions and suspensions. Dryers ensure intensive removal of moisture during short-term stay of the substance in the zone of thermal impact and therefore are used for drying of thermally sensitive products (biological, food, organic, etc.). The quality of the product obtained by spray drying is high (the properties of the product are completely preserved). The product obtained in spray dryers, usually powdered, does not require additional grinding, dissolves well in subsequent stages of processing and consumption. The spray dryer is a cylindrical chamber in the upper part of which spraying devices are installed in the form of a centrifugal spraying mechanism or nozzles (pneumatic or mechanical). Heat carrier (hot flue gases or air) supply - special gas supply device. Lower part of drying chamber has conical or flat bottom. When unloading the product by gravity, a bottom with a cone angle of 60 ° is used. When unloading with special rafts, the bottom has a slope of 215 ° to the horizontal. According to the method of spraying the starting material, dryers are divided into two types: with centrifugal spray (SRC type) and with nozzle spray (SRF type). Centrifugal spray dryers (such as SRTs) have special centrifugal spraying mechanisms, the disks of which rotate at high speed. Spray disc designs vary depending on product properties and drying conditions. The most common nozzle (nozzle) disks with cylindrical working channels and dangerous ones, in which the channels have a flat (or very small curvature) working surface. In order to increase the wear resistance of the working elements of the disks, protective elements made of special materials are used.

2 yeast

Yeast is a valuable dietary product in the form of bakery and beer yeast. The purpose of yeast in cooking is primarily associated with baking, as well as their ability to cause fermentation when preparing a large number of drinks (beer, kvass, etc.).

Yeast belongs to the class of fungi and are unicellular microorganisms. Yeast has become common in brewing and making other beverages due to its ability to turn sugar into alcohol. Previously, beer yeast was divided into yeast of horse fermentation and lower fermentation. Today, a slightly different classification has been adopted.

Horse fermentation yeast (used to produce ale) differs in that they float to the surface, creating significant foam. They give beer a large amount of essential oils.

Yeast of lower fermentation breeds more slowly than eli, and then settle on the bottom, for which it got its name.

There is also another type of fermentation - the so-called spontaneous. This is when beer is simply exposed, and fermentation occurs in it due to natural bacteria. Such beer used to be distributed in Belgium.

Beer is influenced by many factors and components of its preparation. Malt, hops, water are very important for beer. Yeast also plays an important role. Yeast fermentation produces various products - an important component - alcohol, in addition it is carbon dioxide and others, such as acetaldehyde, ethers, phenols and other by-products that also affect the taste and smell of beer. They can spoil its taste, but they can also improve, depending on the beer preparation technology.

In cooking, most of the industrial yeast is used, since at home it is quite difficult to get them, and they are always on sale. Pressed yeast, liquid beer and dry yeast are sold.

It is a nutrient product containing proteins, fats, carbohydrates, mineral salts (potassium, phosphorus, magnesium) and biologically active trace elements, vitamins B1, B2, PP, folic and paraminobenzoic acids.

So, by preparing products on yeast, we simultaneously enrich them with useful substances. Yeast can be consumed as a general strengthening agent in direct form with water.

Yeast is a spoilt product, so they are dried and stored in canvas bags or in a freezer.

Conclusion

During this coursework, a calculation was made of a spray disc dryer of the SRC type to produce dry yeast.

The following were determined: the design dimensions of the dryer, the voltage of the unit volume of the drying tower at the accepted sizes, the drying time, the air flow rate, and the specific steam consumption.

Selected: fan, heater, cyclone, material, and method of heat insulation of drying chamber.