Application
Instant coffee, plant extracts, juices and pulps, egg, seasonings and flavourings. We turn a liquid into a powder with the colour, aroma and solubility your customer demands, and we manufacture the equipment that does it.
From liquid to powder in seconds, with outlet temperature control to protect colour, aroma and solubility.
Each one has its own difficulty, and that is what defines the design of the equipment.
Concentration of the extract and drying with care for the aromatics. The bulk density and solubility of the powder are what the buyer looks at.
Sugar-rich products that soften with heat. They require a drying aid, outlet temperature control and a chamber designed for it.
Yerba mate, tea, herbs and botanicals: drying at controlled temperature so as not to lose active ingredients or colour.
A microbiologically sensitive product: sanitary finish, CIP cleaning and process traceability.
Blends and liquid bases turned into powder of even particle size and good flowability for automatic packing.
Heat-sensitive products, where the short residence time of spray drying works in their favour.
In food, the equipment is not chosen on capacity alone: it is chosen for what the powder has to be.
It is defined by the temperature and the time the product spends hot. Higher inlet air produces faster, but can darken the powder.
Volatiles are the first thing to be lost. Work is done with a lower outlet temperature, fine atomisation and encapsulation when the product justifies it.
They depend on the size and shape of the particle, and this is defined by atomisation: disc or nozzle, and at what pressure.
It determines shelf life and packaging. It is set with the customer and confirmed by trials on a real sample.
Sanitary finish on everything that touches the product, design without dead zones and CIP cleaning integrated into the line.
It is determined by how much water enters the dryer. That is why, when the product comes in diluted, the evaporator is what makes the plant profitable.
With food it pays to measure before investing. This is the usual path.
Yes, and it is one of the most frequent cases: juices, pulps, honey and sugar-rich extracts soften with heat and stick to the chamber wall. It is solved with the right combination of outlet temperature, chamber design and sweeping, and with the appropriate drying aid, such as maltodextrin. It is a case where it pays to run trials before defining the equipment.
Some of the volatile compounds are always lost; the difference is in how the work is done. The outlet temperature is lowered, atomisation is adjusted and, when the product justifies it, the aromatics are encapsulated with a carrier. In coffee and extracts it is the decision that determines the quality of the final product.
It depends on the product and its hygroscopicity. In most food powders, single-digit values are worked with, and the exact figure is set with the customer because it determines shelf life and packaging. Trials with a real sample are what confirm it.
When the product comes in very diluted, yes: the evaporator removes the water at a fraction of the dryer's energy cost, and also allows a smaller dryer for the same production. In juices, extracts and coffee it is the usual practice.
Soluble coffee plant: quadruple-effect evaporator with thermocompression and tall-form spray dryer with high-pressure nozzles, vibrating bed and fines reinjection.
Process water heaters for soluble coffee extraction: two shell-and-tube exchangers designed to TEMA and ASME, with steam temperature control and condensate assemblies, exported for the extractor line.
With the product data and the capacity you are looking for we will reply in less than 24 business hours, with a first technical assessment and a trial proposal if appropriate.
