An assessment of promising alternative design solutions for drying liquid food systems is given. Drying technology and techniques for removing moisture from liquid materials in a dispersed state have found widespread use in the food industry. The almost instantaneous drying of the sprayed particles in the coolant flow causes the formation of a developed phase interaction surface and acceleration of heat and mass transfer procedures, as well as the exclusion of overheating of the material due to intensive volumetric evaporation of moisture. A number of dryer designs have been developed to eliminate disadvantages (such as the large size of the dryers and their relatively high energy consumption and complexity of structural elements) or to reduce their impact on the course of the dehydration operation. The design specifics of devices for dewatering in the atomized state are due to the methods of supplying thermal energy, technological conditions and limitations, parameters of the dried product and the final powder substance, as well as its specific yield, peculiarities of the spraying operation, etc. The justification of the method of spray drying of liquid food material and the constructive use of the apparatus should be based on the study of a set of parameters and characteristics of the dehydration object, as well as on the construction and solution of a mathematical model of heat and mass transfer and exchange processes at the boundary of the phase section, as well as their mechanism in the development of a rational method of moisture removal to ensure the quality of finished products and energy- and resource saving. The proposed plant designs are recommended for organizing the drying process of liquid products, in particular for drying broths in fish production technologies.