Analysis of spraying devices designs for drying liquid food products

The article presents a comprehensive analysis of atomizing device designs used in food drying equipment, particularly in spray drying systems.The feasibility of using rotary disk and nozzle-type atomizers is substantiated based on the physicochemical properties of the material to be dried, operating conditions of the dryer, and requirements for the final product.The working principles, structural features, and operational advantages of each atomizer type are described in detail.Special attention is given to the materials used in the manufacture of atomizers.A comparative analysis of steel grades, ceramics, and polymers according to international standards is provided, evaluating their thermal resistance, wear resistance, and suitability for contact with food substances.The interdependence between atomizer design, material properties, and the quality of the final dried product is explored.Various airflow schemes within the drying chamber -co-current, counter-current, and mixed flow -are analyzed separately.The study demonstrates how the choice of flow scheme affects the efficiency of heat and mass transfer.The integration of rotary atomizers with ejector-type devices is highlighted as a promising approach for intensifying the drying process, improving spray uniformity, and reducing energy consumption.The results obtained can be used in the design of new drying equipment and in the modernization of existing systems.Future research directions are proposed, including experimental testing of combined atomizer-ejector designs and numerical modeling of heat and mass transfer processes within the drying chamber.