| 摘要 |
Pulverulent products such as foodstuffs and dietetic products e.g. milk powders, chocolate flavoured beverages and soups, are brought into contact with at least one jet of liquid with an initial velocity of at least 8 metres per second and a temperature of at most 30 DEG C., the product is moistened and carried along by the jet so that the particles are agglomerated, and the product is collected and dried in the form of a powder of agglomerated particles. Water, optionally containing to some extent at least substances to be included in the composition of the pulverulent product, or an aqueous solution or dispersion of the pulverulent product is projected under a pressure of at least 10 kg/cm2 and at a temperature of between 5 DEG and 15 DEG C. through one or more nozzles directed horizontally or inclined obliquely upwards and giving a flat jet of liquid in the shape of a fan at its origin. The pulverulent particles are uniformly delivered from a vibrating feed assembly into contact with the jet of liquid in a quantity sufficient for all the liquid to be absorbed by the particles in a few seconds and the agglomerated particles are dried while suspended above a vibrated screen by air at a temperature of not more than 100 DEG C. Damp air is exhausted from the assembly and fine particules are collected for recycling. An Example is directed to the agglomeration of skim milk powder with the aid of jets of a 10% dispersion of skim milk powder in water. |
