Safety first in spray dryers

For drying of foods like milk, coffee and cocoa, enormous amounts of heat are required. The combination of heat, air and the fine partition of the powder introduce a serious risk in the processing of these products: about 80% of the recorded fires in industrial dryers are the result of spontaneous combustion of powders (smouldering).

Prevent fire and explosions!
NIZO food research scientists have helped several food producing companies to determine the critical process parameters to prevent smouldering. They have also developed an early detection system based on one of the reaction products of smouldering powders. A detection method for smouldering is highly desirable [OR a key requirement?], as experience and alertness of operators has proven to be inadequate for early detection in production facilities.

Turning bad into good
NIZO’s scientists discovered that carbon monoxide gas could serve as an early indicator to prevent self-ignition of powders. Based on this information, they developed an on-line system (NICOSYS) that gives an alarm if the start of smouldering is detected. NICOSYS is installed worldwide (via Hobré Instruments) and has already proven its value many times!

Science to business
“This is a good example in which NIZO proved to be able to convert science into a concrete product,” Martijn Fox, project leader at NIZO says. “We are able to do this because we not only have extended networks in the scientific world, but we also have close contacts with machine manufacturers, and obviously, with a lot of food producing companies.”

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