From FoodQualityNews.com re: SOTK:
Ultrasonic spray dryer reduces overspray
May 18, 2007
A new range of spray dryers use a non-clogging ultrasonic atomising nozzle, which reduces overspray that can cause atmospheric contamination, the manufacturer claims.
Sono-Tek claims its SonoDry systems can handle both aqueous and solvent based liquids, and include software to that allows for recipe storage and complete data logging of all system functions.
Ultrasonic dryers can be used for dying food samples and are increasingly replacing the pressure nozzles. Spray dryers are of particular importance to product and process developers foods, including nutriceuticals, herbal extracts and flavors.
SonoDry Models 750, 1000, 1500 operate at up to 750, 1,000, and 1,500 ml/hr, respectively and offer low flow rate capabilities, which can operate continuously or intermittently.
Christopher Coccio, Sono-Tek president and chief executive officer, said the SonoDry integrates ultrasonic nozzles into traditional spray dryers to improve non-clogging performance, which is particularly important with some nano-particle containing liquids.
"The SonoDry system is capable of achieving greater particle uniformity compared to traditional spray drying methods, which can be important for some applications," he said.
Systems can be operated with an optional congealing nozzle for freeze drying applications, with counter current nozzles to create larger particles. A teflon membrane scrubber can be used to capture particles from sub-micron to nano- particle sizes, the company claims.
SonoDry's use a high yield twin cyclone capture system, which can produce yield about of 95 per cent for many applications, claims Sono-Tek.
Systems are made from titanium and stainless steel, which are corrosion resistant.
SonoDry 1000 and 1500 models include a magnetic stirrer and hot plate as standard.
