Drum drying is a unique drying process in which both cooking and drying take place. Drum dryers were introduced into industries about 100 years ago, starting with the double-drum dryer which featured the feeding by nipping between two drums.
John A. Just from United States was one of the first inventors to receive patent rights on a drum dryer with two rolls on 1902. It consists of applying pre-concentrated milk as a thin film upon the smooth surface of a continuously rotating, steam-heated metal drum.
It rapidly became the predominant method for producing dried dairy products, such as infant formula.
The top feeding single-drum dryer, which is more suitable for viscous feed materials was introduced in 1945.
Drum dryers were used in drying almost all liquid food materials before spray drying came into used.
Typical drum dried food products include milk, milk products, soup mixes, ingredients for baby foods, navy bean meal and pea meal, potato slurries, and instant cereal.
In a drying operation, liquid, slurry or puree material is applied as a thin layer into the outer surface of revolving drums that internally heated by steam. After about three quarters of a revolution from the point of feeding, the product is dried and removed with a static scraper.
History of drum drying
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