Technology (UPN: 138)

Technology Drying technology for the food processing industry
Organisation Type Research Organization (Public or Private)
Organisation Region European Union
Overview The Innovator has been working with a number of companies to develop an absorption dryer to remove the moisture from food, among other things. The absorption dryer enables energy consumption to be substantially reduced, functional properties like food aroma, flavour and colour to be retained and the capacity of existing dryers to be boosted. Removing water from food is one of the most intensive processes in the food industry. The warm, moist and oxygen-rich environment in which this occurs makes food susceptible to undesirable product changes.
Description

The adsorption dryer works by conditioning the dry air sucked in from the environment with a varying moisture content, the absorption dryer ensures that the dry air has an absolute constant moisture content and constant temperature. This improves the dryer capacity and production yield. Since the energy from the warm, moist air can be reused in the absorption process, energy consumption also falls. The moisture is no longer transported away in the familiar white plumes of water vapor but as liquid water.

Lead inventor Paul Bussmann and the sorption dryer.

Lead inventor and the sorption dryer

Benefits:

  • Increasing energy efficiency of drying processes.
  • Drying of food products resulting in improved product quality.
  • New product development (e.g. products with a very low water content).

 

Technical Summary:

According to the invention, the product is dried by bringing it into contact with an absorbent, water being taken up from the product by the absorbent. Subsequently, the adsorbent is regenerated with superheated steam, steam being obtained, which steam comprises at least a part of the mentioned water.

Possible Applications:

Drying of food products

Competitive Advantage

The absorption dryer enables energy consumption to be substantially reduced, functional properties like food aroma, flavour and colour to be retained and the capacity of existing dryers to be boosted.

Development Stage:

Working prototype or Sample ready for testing

Intellectual Property:

Patents granted in AU, NZ, SG, JP, EP and US and patents pending in BR, CA, CN, IN and EP

Innovator An independent research organisation.
slider