Abstract
Drum drying was used since the 1900s for drying liquid material before the development of spray drying methods. Currently, they are being used for drying many foods and pharmaceutical products such as dairy, baby formulations, and fruit and vegetable pulps. In this method a thin layer of material is applied on the surface of rotating drum(s) which are heated using steam from internal parts, then the products are removed using scraper blades and powdered using other means. This method is very energy efficient for drying high viscous products. Rotary dryers are rotating cylinders that perform conveying and heating of the drying materials simultaneously. These types of dryers are used frequently in dying granular material such as cereals, grains, pulses, and coffee beans. In this chapter, the principles and different designs of these two types of dryers in line with their application in the food industry are discussed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
