The paper concerns a process for producing an agglomerated structure powder by spray drying of liquid food and chemical environments. The development of this direction is the method based on collision in the cyclone chamber dispersible liquid pa rticles and previously dried up particles of swirling stream, returned from the separation system of finely fraction from spent heat medium. Thus, the solid particles collide with droplets of liquid wetting at the same time, due to this with further dry the particles collision with the moistened portion of another dry particles the spatial structure is formed. Repeating of this process leads to enlargement of particles and to the obtaining of their agglomerates or granules. To build an adequate model of the process of agglomera tion the use of the fundamental momentum and mass transfer equations is difficult, therefore, to build the model, it was decided to apply the principle of kinetic transformations in chemical reactions. To registrate the application of thin liquid films on the particle and the formation of agglomerates use the kinetic coefficients is proposed, and upon application of hydrodynamics of ideal displacement the task is written in the form of Cauchy. The solution to this task is done with numerical Euler method for end-difference scheme. Qualitative analysis of the calculation results shows that effective modes of agglomeration are possible if the kinetic coefficient and the agglomerates formation is higher than the kinetic coefficient of film formation on the particles, and the concentration of particles of solid fractions should be higher than the concentration of the liquid fraction particles, which in the conditions of standard spray dryers with return highly dispersed fr action can not be implemented without the development of special agglomeration units for drying plants.

spray drying, agglomeration, granulation, instant-foods, modeling, fluctuation

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