Drying Heat Sensitive & Viscous Food Additives


drying-heat-sensitive-and-visous-food-additive



Continuous vacuum drying of lecithin. The water evaporated is condensed and reused in the plant. Dry lecithin (less than 1%moisture) is pumped and immediately cooled to prevent degradation

Problem: With conventional technologies it is extremely difficult to dry shear sensitive and viscous food additive products, such as lecithin. These highly viscous materials produce extremely low inside film coefficients in the laminar region, necessitating a mechanically agitated thin film surface to create turbulence; and rapid surface renewal to obtain higher inside film coefficient. Additionally, temperature sensitivity limits the driving force (the temperature difference between the heating medium and the process) resulting in larger surfaces and longer residence times, both of which increase the risk of product degradation.

Solution: Use the Artisan Rototherm E thin film evaporator for your most challenging drying applications. The Rototherm offers superior heat transfer, negligible pressure drop, and is able to process foaming, fouling, and solids containing materials with ease. Unlike vertical wiped or thin film evaporators that generally need an internal,or in some cases an external, entrainment separator device, the Rototherm, owing to its higher diameter to length ratios, and lower vapor velocities, does not require an entrainment separator in most applications.

Example: Continuously drying lecithin from a 50% solution to less than 1% moisture without product degradation.



 
 
Artisan provided a system to West Central Cooperative for Lecithin Processing, as described in “Artisan Rototherm Dries Lecithin“.