Agglomeration means getting smaller particles to adhere to each
other to form a powder consisting of bigger conglomerates/agglomerates, which
are essential for an easy reconstitution in water.
During the spray drying process the aim is to produce particles
with a big surface/mass ratio, i.e. small particles. The reconstitution in
water of a powder consisting of small particles is however difficult and
requires intensive mixing in order to disperse the powder, before it is totally
dissolved. Bigger particles exhibit a better dispersion, but the solubility is
negatively affected during the drying operation.
When leaving the sifter the powder should not be exposed to strong
mechanical conveying, neither by means of air nor by fast moving mechanical
screws. However, today's lenient vacuum-low speed air systems are used without
too much damage to the agglomerates. The best thing, however, is to install the
plant so high that filling into bags or tote-bins is possible by gravity.
Since many powders may become instant by the mere agglomeration, many
processes have been developed during the past years to agglomerate ordinary
powders consisting of single spray particles usually produced in plants with
pneumatic conveying system, as described on page 115 and 139.
The historic development started with the pioneering research of Mr. David
D. Peebles in the beginning of the fifties, and instantized non-fat dry milk
was marketed from 1954. Soon it replaced the regular spray dried products on
the retail market. Peebles' instantizer is shown in Fig. 91.

Fig.
91 The Peebles Rewet Instantizer
Another example of a rewet agglomeration plant is shown in Fig. 92, which
illustrates the principle of a method developed by Nestlé for agglomerating
milk powders, chocolate-flavoured beverages and soups. When agglomerating skim
milk powders the tank (1) would contain a 10% solution of skim milk solids in
water cooled to about 6ºC. The liquid is sprayed at a pressure of 20 bar by
means of the pump (2) and nozzle (3), which is designed to give a flat jet with
a high velocity of up to 8 m/sec. Skim milk powder, which is fed by means of a
vibrator/screw conveyor (4), is dispersed over the jet where the single powder
particles become rewetted to a moisture sufficiently high (10-15%) to make them
sticky on the surface, so that any collision between particles will result in
an agglomeration in the chamber (5). The powder is finally dried at 90ºC to 3%
moisture (6) and bagged off.

Fig.
92 Rewet agglomeration plant (Nestlé)
The main features of the rewet agglomeration process are:
- Wetting of the surface of the particles
- Agglomeration
- Redrying
- Cooling
- Sizing
Wetting
Wetting of the surface of the particles is done with humid air, steam,
atomized water either pure or containing milk solids, sugar or other soluble
components. The water may further contain additives such as vitamins (water
soluble), minerals, colour and surface-active agents. The atomization of the
moistening agent can be carried out by means of nozzles or a rotary atomizer.
If a rotary atomizer with two feed pipes is used, it is possible to use a
combination of steam and water or use two moistening agents, which cannot be
mixed for various reasons.
If the product is insoluble, an adhesive can be dissolved in the moistening
agent. When doing so products otherwise impossible to agglomerate can be
agglomerated with a good result.
Agglomeration
Agglomeration, whereby the moist sticky particles collide due to the
turbulence and adhere to each other forming agglomerates, is essential for the
rewet process.
As powders with different compositions do not behave in the same way during
the rewetting and agglomeration process, different equipment is needed to
obtain an optimal agglomeration.
In principle there are two ways of performing the agglomeration:
- Droplet agglomeration
- Surface agglomeration
Droplet Agglomeration
In the droplet agglomeration process the powder particles are wetted with
droplets of liquid atomized by means of a nozzle or a rotary atomizer while
suspended in air, as described in Fig. 93. The powder may either be introduced
around the rotary atomizer or the nozzle by means of gravity or pressure air
conveying, or from below by means of pressure conveying.

Fig.
93 Feed system for a rewet plant (wetting by means of warm water atomized
by an atomizer)
The actual agglomeration takes place by collision of the single particles
wetted and sticky on the surface, and when they reach the agglomeration chamber
wall they will roll down whereby the compactness of the agglomerates is
obtained.
Droplet agglomeration can also be performed by spraying the wetting agent
through a number of nozzles positioned right above the fluidized powder layer
in a Vibro-Fluidizer. To obtain stable agglomerates the powder should contain
sufficient binding material, like carbohydrates.
Some powders (containing a high content of fat and sugar) become so sticky
when wetted, that heavy deposits in the conical part of the agglomeration
chamber develop. A mechanically revolving scraper or similar is therefore
necessary in order to get the powder out of the chamber. Another and
technically better solution is to let the conical part of the agglomeration
chamber rotate slowly and have a stationary scraping device such as a knife
scraping off the powder. The rotating cone is mainly used when the powder
contains cereals and starch, such as baby foods.
The droplet agglomeration process is especially used for powders containing
fat such as whole milk powder and powders with a high content of sugar such as
cocoa-milk-sugar mixtures. If cold-water instant whole milk powder is produced,
a lecithin dosing equipment is installed between two Vibro-Fluidizers (see page
235). However, it should be mentioned that the final product quality will never
be as good as that produced on a drying plant equipped with fines return, fluid
beds and lecithin dosing equipment.
Surface Agglomeration
In the surface agglomeration either steam or warm moist air with a
high relative humidity is used as the moistening agent. The surface of the
individual dry particles is wetted due to condensation of the water vapour on
the colder particles, whereby the stickiness required for the agglomeration is
created. The subsequent agglomeration will take place, if the particles are
exposed to sufficient mechanical impact. The impact can for example be
accomplished in a vortex tube into which the moistening medium is introduced
tangentially and the powder to be agglomerated along the centre axis. It is
very important that the humid air/steam used for the rewetting does not contain
any droplets of water, as that, in combi-nation with the intensive mechanical
impact, will result in overwetted agglomerates being too compact for a quick
rate of rehydration.
The warm humid air is usually made by spraying steam into warm air at a
given temperature to obtain a relative humidity of 100%. Any water droplets are
re-moved in a demister, after which the air is heated further to give the
desired relative humidity. By changing the air temperature prior to the steam
injection and the subsequent air temperature, it is possible to obtain air with
a given temperature and relative humidity. See Fig. 94.

Fig.
94 Feed system for a rewet plant. Wetting by means of warm moist
air
The surface agglomeration is mainly used for skim milk powder when large
agglomerates are aimed at. The final product properties depend to a great
extent on the raw material used for the rewetting, and below is shown a
specification for a recommendable basis powder:
| Bulk density, tapped 1250x: |
0.80 g/cm3 |
| WPNI: |
2-3 mg/g powder *) |
| Insolubility index: |
< 0.1 ml |
| Particle density: |
1.35 g/cm3 |
| Mean particle size: |
approx. 50 μm |
| Amount above 100 μm: |
max. 25% |
*) corresponding to a
pasteurization temperature of
≈90ºC prior to evaporation.
The surface agglomeration can also be used for whole milk powder, but the
agglomerates get too compact for obtaining a powder with good rehydrating
properties.
Redrying
As the basis powder used for agglomeration is remoistened to obtain the
desired surface characteristic for an optimal stickiness, this additional
moisture has to be evaporated again in order to reach the specified moisture
content.
The agglomerates may break down again, if they are exposed to extensive
mechanical handling, such as in a pneumatic conveying system. It is therefore
necessary to perform the drying in a Vibro-Fluidizer as mentioned on page 119.
However, as the rewetted powder is to be compared to a layer of wet snow when
entering the Vibro-Fluidizer, a relatively high air velocity is required to
fluidize the powder. Otherwise, lumps will be formed, and the drying efficiency
of the Vibro-Fluidizer will decrease.
Cooling
Like the redrying the cooling is performed best in a Vibro-Fluidizer.
Sizing
Usually, there is a well defined requirement to the agglomerate size
distribution of the final powder. It is therefore necessary to sift the powder.
This is done in a sieve with two different net sizes placed above each other.
Thus it is possible to remove any agglomerates/lumps considered to be too big
in the final product. This oversize fraction may be milled and returned to the
process. Powder passing through the upper net may be further fractionated on
the lower net into a main fraction and a fines fraction consisting of single
particles and agglomerates being too small. This fines fraction is together
with the cyclone fraction from the Vibro-Fluidizer recycled back to the
process.
The actual powder feeding system consists of a silo and a screw conveyor
with variable speed. The powder is by means of a rotary blow-through valve fed
into a high-pressure air line conveying the powder to the agglomerating
module.
It is usually a requirement to most rewet installations that they are
product flexible. Therefore, both droplet and surface agglomeration methods are
often installed in the same plant. The rotating cone may also easily be
incorporated in the plant thus giving the possibility of agglomerating any milk
based product. Lecithination may naturally also be applied to this process, if
cold water fat-containing products are aimed at. In Fig. 95 a flow sheet of a
rewet plant NIRO design is shown, with the possibility of all above mentioned
agglomeration systems.

Fig.
95 Niro multi-purpose rewet agglomeration
plant