The working principle of the drum dryer is to dry by internal heat
conduction. Wet materials enter from the upper part of one end of the drum, and
dry materials are collected from the lower part of the other end. Hot air
usually enters from the feed end or the discharge end and is discharged from the
upper part of the other end. The drum is equipped with a forward scraper, so
that the material is continuously picked up and sprinkled during the rotation of
the drum, fully contacting with the hot air flow, thereby improving the drying
efficiency and moving the material forward.
Drum dryers often use steam as a heating medium in the food industry, with a
pressure generally between 0.2 and 6MPa and a temperature between 120 and 150℃.
The material transfers heat through the drum wall during the rotation of the
drum to vaporize its moisture. The dried material is scraped off by a scraper
and conveyed to the finished product storage tank by a spiral, and finally
crushed or directly packaged.
The drum dryer has the following characteristics: high degree of
mechanization and large production capacity; small resistance of fluid passing
through the drum, low functional consumption; strong adaptability to material
characteristics; stable operation, low cost, and good uniformity of product
drying.
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