298 



MANUFACTURE OF MILK POWDER 



center of the chamber and is atomized. The distinctive features 

 of this process are : 



1. The heated air enters at the periphery, forms a cyclonic 

 current moving tangentially toward the center where the moisture- 

 laden air escapes at C. 



2. The atomized milk enters at the center of the cyclonic 

 air current, partakes of the rotary movement of the air current, 

 but because of their greater specific gravity the particles of dry- 

 ing milk influenced by centrifugal force are caused to travel in 



Fig-. 104. The Gray milk drier 



spiral lines outwardly through the current of air and are finally 

 arrested by the confining walls of the chamber dowli which 

 they fall to the discharge end at the bottom. 



3. The exhaustiveness of the removal of moisture from the 

 particles of milk is augmented by the fact that the heated air 

 moving through the spray of milk spirally toward the center, 

 where it escapes, has taken up its maximum charge of moisture 

 by the time it reaches the center, which is the point of its dis- 

 charge and it is dryest near the periphery. The spray of milk 



