298 Manuracturke of Minx Powpbkr 
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 down 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 1s the point of its dis- 
charge and it is dryest near the periphery. he spray of milk 
