Drum dryer

Presented by

Onuma Wongsangam

(st 104032)

Introduction

One of the most economical drying methods is

drum drying.

In this operation, food slurry is contacted with a

hot, revolving drum to form a thin layer on the
surface.

After sufficient residence time to allow the

evaporation of water the product is removed from
the drum by a scraper device (called a doctor knife)
located usually 1/2 to 3/4 of a revolution from the
point of application.

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 Operation principle

Drum Dryer is basically a conduction dryer.

Wet feed film (in liquid or paste form) is
applied to the rotating metal cylinder inside
which, a heating medium is supplied.

Material film dries to the final moisture
level and is scraped off.

Principle of Drum Drying

In drum drying, a large amount of thermal

energy is released by the condensing steam in
the drum and conducted through drum wall to
the product. During drying, a product may go
through three general periods.

1.Initial heating period.

2.Constant product temperature period.
3.Rising product temperature period.

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 Factors affecting

Factors affecting the rate of drying and

final moisture content are:
1. Residence time on the drum

2. Surface temperature
3. Film thickness

Special Features of Drum Dryer

Suitable for handling liquid or pasty feeds.

Product is powdery, flaky form

Uniform drying due to uniform application of
film.

Medium range capacities.

Very High thermal efficiency

Continuous operation

Compact installation

Closed construction is possible

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 Classification of Drum Dryers

There are three classifications of Drum

Dryers:

1. Single-Drum Dryer
2. Double Drum Dryer
3. Twin Drum Dryer

Feeding systems

Dip feed system

– For low to medium viscosity liquids.

Pan feed

Splash and spray feeding
– For drying temperature sensitive, low viscosity
feed.

Top feeding system
– A perforated pipe.
– An oscillating pipe.

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Direction
of turning of a twin or double drum unit

a) The drums may turn up at the center

and away at the top (Twin drum)
b) The drums may turn at the center
and together at the top (Double
drum)

Pressure
surrounding the product

A) Atmosphere
– Most commonly used in food industry.

B) Vacuum
– Used only when product is heat
sensitive.

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 Single drum dip feed

Single drum KNIFE

pan feed

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Single drum splash feed

KNIFE

Double drum with top feed

KNIFE KNIFE

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Twin drum with top feed

KNIFE KNIFE

Twin drum with splash feed

KNIFE KNIFE

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Vacuum drum dryer

Material of construction

A) Steel

B) Alloy steel

C) Stainless steel

D) Cast iron

E) Chrome, or nickle plated steel

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 The rate of moisture removal (dw/dt)

Influenced by
– The overall heat transfer coefficient (U)
– Latent heat of evaporation of water (L)
– Surface area of the roller needed for
drying(A)
– Mean temperature difference between
the roller surface and the product (∆T)

Design parameters
The rate of moisture removal (dw/dt)

dw = UA∆T
dt L

1 = 1 + X
U hp kp

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hp = heat transfer coefficient from
drum surface to drying food
(J/m2 s ˚ C)
X = film thickness
Kp = Thermal conductivity of food
(J/m s ˚ C)

Production rate :

Increased with increased drum speed

high accumulation

increased production rate.

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Increase product solid

Effect of drum speed

and solids content of
potatoes on potato
flake production rate

Drum dryer

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Double drum dryer

Vacuum drum dryer

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 Problems of drum drying

Unsuitable for dehydration of food stuff with

high sugar content.

Formation of unbroken sheet

Food adhesion to drum

Limitation in feed concentration

Removal of product and scorching damage to
drum

Example

A drum dryer is being designed for drying of a

product from an initial total solids content of
18% to a moisture content of 7%. An overall
heat-transfer coefficient (U) of 1700 W/m2 is
being estimated for the product. An average
temperature difference between the roller
surface and the product of 75 °C will be used
for design purposes, Determine the surface
area of the roller required to provide a
production rate of 35 kg product/hr.

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Solution ;
1. The production rate of 35 kg product/hr corresponds
to :
35 kg product X 0.93 kg solids
hr kg product
= 32.55 kg solids
hr
2. The feed rate :
= 32.55 kg solids/hr
0.18 kg solids/ kg product
= 180.83 kg product feed/hr

3. The water must be removed from product at

the following rate :
= 180.83 kg product feed/hr – 35 kg
product/hr
= 145.83 kg water/hr

= 145.83 kg water = 1700(A)(75)

hr 2321.4
A = 2.65 m2
4. The effective area on the roller needed for
drying is 2.65 m2

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 Special techniques for drum
drying various foods

Provision of high velocity air flow countercurrent
to the drum rotation.

A chilled air blast was directed on the product
just preceding the doctor blades.

Variable speed take-off rolls were installed and
driven.

Low humidity air was supplied to the peeling
zone and to the product collection area.

Benefits of drum dryer

Short drying time about 10-20 seconds
and capable of continuous drying.

Easy operation, maintenance, and long
machine life.

Adjustable drying time and temperature.

Can process any quantity of material, heat
sensitive can add vacuum device.

One of the cheapest drying method
available.

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Production of Potato Flakes

"Potato flakes" is a term used to identify mashed potatoes

that have been dehydrated on a drum dryer.

Desirable characteristics of factors which influence

the quality of potato flakes include:
(1) high starch content
(2) strong cell walls to avoid release of starch from the cell
(3) processing techniques which minimize cell rupture
(4) addition of antioxidants and other color stabilizers
(5) low oxygen and water permeability packaging.

Production of Potato Flakes

The basic processing steps are:

(1) wash
(2) steam or lye peel
(3) trim
(4) slice to slabs
(5) precook (e.g. 20 min at 160°F )
(6) steam cook until soft enough to rice
(7) add antioxidants and other stabilizers
(8) drum drying
(9) breaking and screening
(10) packaging.

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DEHYDRATED POTATO
FLAKES by Drum Dryer

Product from Drum Dryer

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References :

Christopher G.J. Baker. Industrial drying of foods.
Blackie academic & professional Chapman &
Hall. UK. 1997.

Frank H. Slade. Food processing plant. Leonard hill
books. London. 1967.

Peter fellows. Food processing technology :
principle and practice. Ellis Horwood Ltd.,
Chichesters, England. 505 p. 1988.

Wallace B. Van Arsdel, Michael J. Copley and
Arthur I. Morgan, J.R. Food dehydration. West
port, connecticut. The AVI publishing company,
Inc.1973.

Thank you

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