Fuente: WIPO "dairy products" 965,968. Agglomerating food powders. NATIONAL DAIRY PRODUCTS CORPORATION. June 25, 1962, No. 24343/62. Head ing A2E. [Also in Division B1] In a method of and apparatus for agglomerating a powder, the powder conveyed in a stream of gas (e.g. air) is projected from the end 31 of a conduit in a chamber 27 and is impinged on by a stream of gas and atomized liquid projected from the nozzle 40, the angle between the two streams being greater than 90 degrees. As shown, air is injected through the pipe 25 and picks up powder from the pipe 21 to which it is metered by the conveyer 15; further air is also aspirated through the pipe 17. Liquid is fed through the pipe 32 and is atomized by air supplied through the pipe 42 and the annular conduit 41. Solvent vapour (e.g. steam) may also be introduced through the pipe 45. The agglomerated particles fall on the outlet cone 46 whence they are dislodged by the vibrator 47 and drop on the belt 51; they may alternatively pass to a granulator or a vibrating or rotary dryer. There are heat exchangers 20, 26, 35 for controlling the temperature of the air and the agglomerating liquid; the solvent vapour temperature may also be controlled. Examples relate to skim milk with and without casein; lactose, with and without starch; calcium-sodium lactate; sodium caseinate carageen; and whole milk with lecithin.