Dry Kilns for Food

Agenda Introduction Potenial problems Principles Solutions Core knowledge References/Examples Q&A

Why Candy: Candy and liquorice require specific air conditions to achieve their desired properties like taste, consistence and quality Properly controlled conditioning of the air for the sweets will lead to constant good quality as well as in higher product output If not conditioned correctly along a defined temperature line too hard or soft consistence can be the consequence During the cooling process the powder could become wet and sticky. In order to reuse it has to be dried. This can be achieved by using an adsorption dryer in parallel. Otherwise an extra process step would be necessary into an external powder drier installation. Egg powder: If the egg powder would not be treated by hot air (pasteurization process) bacteria would contaminate the product During the pasteurization the room conditions need to be moisturized due to the risk of weight loss of the product

Principles of Candy Drying and Egg Powder Pasteurization Outside air will be filtered according to the standards of confectionary industry Dehumidification cycle (conventional and/or adsorption) is dependent of the type of confectionary The drying processes can be divided into product drying (increased production capacity), process conditioning (stable quality) and room conditioning (storage) Egg powder: The liquid egg is first fermented and spray dried before it will receive the pasteurization heat treatment Heat treatment will take place in so called “hot rooms” The egg powder is released from the hot room only if it has reached an acceptable level of bacterial load

Basic Information on Candy Drying What are the different drying times for Candy? Drying process is very customer and product specific and mostly kept secret Temperature range of candy drying is usually between 20 – 70°C For soft gum the temperature is kept on a low level; Adsorption drying is always needed Wine gum will be dried at higher temperatures and can be treated with outside air

Basic Information on Egg Powder Pasteurization What does the egg powder pasteurization process look like? Pasteurization process is usually between 60 – 80°C and can take up to two weeks Humidity level is maintained between 30 – 50% RH The hot rooms are allways made of stainless steel The rooms have to be of high quality and almost vapour tight

HB Controls Solution HB Controls: Touch screen control Customized drying schedules for candy Data storage of drying schedules RH/T sensors for control of kiln climate Air speed control along the drying process by frequency drive Product temperature probes (egg powder): Verifies heat treatment of product Alternatively the control system can be based on Siemens S7 PLC with the same features as stated above.

Features and Options Different drying systems available (conventional or adsorption) Energy recovery for waste heat Humidifying system to ensure the relative humidity doesn’t get to low for egg powder Energy reduction options like frequency converters for fans Computer offering for control and monitoring operation Remote monitoring from HB Holland facility

HB-Munters Advantage Over 40 years experience Custom built solutions Complete construction is made out of aluminium or stainless steel (including fans). HB-Munters does it all: Only requirements from the customer are: Concrete Floor Power supply cables Steam line for spraying and hot water/steam line for heating Customized controls

Laboratory Kilns Plug and Play Equipped with electrical heating, air circulation fans, control system and dehumidification system if needed Can be installed in one day For testing new products or recepies Remote monitoring from HB Holland facility

Candy Kiln

Egg Powder Kiln

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