| 摘要 |
Thickened milk is thrown out of a first chamber into a second where it is spun into gaps between parallel rotating perforated discs. - The product is thus separated into a light fatty low liquid fraction which is sprayed out into the drying chamber, and a second heavier non-fat and higher liquid content fraction which is also sprayed into the chamber in such a way that the two sprays collide, agglomerate and drop to the base of the chamber for removal as instant milk product. - The separation into two fractions makes for a higher quality product, with assured agglomeration and grade.
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