Versatile Drying method (Batch or Continuous Type) used for drying for various types of Liquid concentrates efficiently. It can also reduce the energy requirement of a spray dryer plant when used as a second stage dryer for production of instant quality powders.
Fluid bed dryer comprises of a top fluidizing chamber & a bottom air distribution chamber separated by a specially designed perforated plate. The feed of wet materials is dried by intimate contact with hot air when the material is in a fluidized state. A vibrating mechanism can be attached to give a forward motion cum agitation to the product at a controlled rate. It is also used as second stage dryer for many products.
Spin Flash Dryer is ideal for drying of wet cake, slurry, paste which is normally difficult to dry in other dryers. The material is fed by screw feeder through a variable speed drive into the vertical drying chamber where it is heated by hot air and at the same time disintegrated by a specially designed disintegrator. The heating of air may be direct or indirect depending upon the application. The dry powder is collected through cyclone separator / bag filter or with combination of both.
Usage/Application: Concentrated material to semi liquid form
Material: Stainless Steel
Automation Grade: Automatic
Surface Finish: Coated
This type of dryer is used for converting concentrated material to solid/semi solid form. This is designed with vacuum system / without vacuum system. Solvents/water is collected through condenser. Feed is pumped to heat exchanger where it is scrapped /agitated through series of multiple blades on the inner surface of a vertical shell and shell is heated by steam. Due to vigorous agitation the heat transfer is fast and slurry is converted to solid/semi-solid form.
Industrial freeze dryer retains aroma, improves appearance and taste because freeze drying takes place at a low temperature which minimizes heat damage and retains volatile components (aroma). It also increases the shelf life of the dried product as compared to standard drying practices. Freeze-drying involves dehydration of food products at low temperature and pressure. As a result only the moisture is removed, leaving the molecular structure intact. The end product is light in weight with least or no change in volume. Worldwide freeze-drying technology is considered as the ultimate amongst all other dehydration methods. Hence this technique is currently being used for the production of instant coffee, instant tea, fruit pulp and other heat sensitive products.
It is best suited for continuous drying of temperature sensitive and sugar containing products at low temperature under vacuum conditions. The dryer consists of a vacuum chamber in which conveyer bands of food grade quality are arranged. The band passes over the hot plates heated internally by steam or hot water. Feed product is spread on the moving band and is dried as it moves on the hot plates. Dried product is obtained at the other end.