Technology (UPN: 138)
|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.|
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 and the sorption dryer
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.
Drying of food products
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.
Working prototype or Sample ready for testing
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.|
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