Ring Dryer

Description:

As part of the flash drying system, the Ring Dryer shares many operational principles with the flash dryer, with the key differences noted above. In addition to gluten drying, the unique nature of the Ring Dryer makes it highly effective for drying various fibrous materials that typically retain a lot of moisture and are challenging to dry.

Ring dryer, much like starch flash dryer, is designed to dry particles suspended and conveyed in a hot air stream. However, the key distinction between a ring dryer and a flash dryer used in the starch industry is the inclusion of a gluten classifier within the ring dryer. The primary objective of the ring dryer is to evaporate surface moisture instantaneously, leveraging the fact that as the size of a wet lump decreases, its surface area increases, facilitating quicker drying.

Feed to the ring dryer is introduced via a high-force pump and a fish tail system, ensuring a thin, continuous, and even layer of product is fed into the disintegration rotor. Ring dryer incorporates a centrifugal classifier that allows for selective internal recirculation of semi-dried solids. This effectively extends the retention time of larger particles within the dryer, while finer material, which dries more rapidly, exits the dryer with the exhaust air.

The classifier works by using the centrifugal forces generated as the product-laden airstream moves around a curve, concentrating the product into a moving layer. Adjustable splitter blades are used to cut this layer, returning the heavier, semi-dried material back into the dryer for further processing, while the lighter, drier product is conveyed to the product collection system. Manifolds can be equipped with single or multiple classification blades and are often used in combination with disintegrators to provide greater control over particle size, product moisture, and exhaust temperature.