Band Drier PDF

Vacuum drying
vacuum drying cabinets and belt drier
Franco Ferrari
Manager Drying Division
BUCHER Drying Technology
Process
y Vacuum drying
Applications
y Food
y Pharma & Cosmetic
y Chemicals
Proporties
y gently drying
y close and hygienic
y preservation of active substances
y low specific energy consumption
Drying Technology r2_0404 Page 2

VTS Basic Flow Sheet

VTS GMP Pharma research UK
VTS 0,25 m2 SS Halar lined , electr. controller + line printer

VTS GMP Pharma research UK
VTS 1 m2 Hastelloy , PLC and Touch Screen

VTS GMP Pharma production USA
VTS 3 m2 ( SS Halar lined )

VTS GMP Pharma production
VTS 24 m2 SS 316 L
VTS 8 m2 ( Hastelloy) for USA elecropolished for DE

VTS GMP Pharma production
VTS 30 m2 ( SS + Säkaphen lined )

Heating plates Hastelloy) for CH
VTS 52 m2 SS 316 L for CH

VTS for fruits / vegetables (USA )
VTS 60 m2 ( SS 316 )
with electro heating, condenser
and chiller

Differents drier types ( selection )
Drum drier Thin film drier
Spray drier
Rotary mixer drier Double cone drier

Spray drier
Is spray drying a gentle process ?
No, because the product can be

damaged by :
y spraying
y spraying under high pressure

Solution for sticky products
What happens to adhesive products

during spray drying?
y Sticking to the walls
y Production loss

Vacuum belt drier

Vacuum belt drier solution
Drying in the vacuum belt

drier is a gentle process :
y product resting on the belts

y no mechanical stress
y no problem with adhesive
products during drying

Switching variants of the belts
Belts connected in parallel Belts connected in series

( for liquid or pasty products ) ( for free flowing granules or powders )

Drying of liquid or pasty products

Drying of liquid or pasty products
Vacuum plant
swivel feed dryer belt drive
product crusher
PRODUCT
INLET
liquid or pasty
product breaker
heating heating heating cooling

zone 1 zone 2 zone 3 zone 4
feed pump Vacuum plant

product mill discharge system
PRODUCT
OUTPUT

Drying profile
Zone 1
evaporation rate heating plates temperature

product temperature evaporation temperature
limit product temperature
Zone 3
Vacuum belt drying

typical process profile

Temperature profile
Product temperature
Product = pure Anthocyanin 60 % DS / no carrier
50,0
Z1 heating 100 °C Z2 heating 90 °C Z3 heating 80 °C Z4 cooling 25 °C
45,0
vacuum 15 mbar
40,0
Temperature ( °C )
Drying time 60 min

35,0
30,0
25,0
20,0
15,0
0,0 10,0 20,0 30,0 40,0 50,0 60,0
Zime ( min )

Product behaviour : Zone 1

Product behaviour: zones 2 and 3
Zone 2
Zone 3
Product behaviour : zones 4

Product behaviour : feeding

Product behaviour : at belt end

Advantages of vacuum belt drying
Gentle drying
y low drying temperatures( optimized temperature profile )
y suitable as continuous operated vacuum freeze drier
y drying to low residual moisture with no mechanical stress on product

y aroma retention or improvement ( Maillard reactions => reaction flavors)
y no oxidation of the product ( no change in taste )
High quality products even for difficult applications

y vacuum foam drying for excellent instant properties
y suitable for hygroscopic end products
y suitable for sticky or high viscous produtcs
y best technology to dry natural products without adding a filler
y continuous product quality
y short and defined residence time in the drier

Advantages of vacuum belt drying (2 )
Economic and ecological

y minimum energy requirement
y environment-friendly
y closed system, hygienic operating conditions
y no risk of product contamination
y minimal product losses
Further advantages
y fully automatic production
y fully automatic CIP cleaning
y integrated cooling on the last zone
y coarse milling under vacuum
y optimal setting of different operating parameters

Vacuum cabinet <=> Vacuum belt drier
Comparison of BUCHER Drying Vacuum cabinet Continuous

systems DryCab Vacuum belt drier
DryVac, DryBand, DryLab
Wet products low viscosity to solids pumpable liquids, free-flowing
solids
Vacuum / pressure variable ( Profile ) constant
( including freeze drying )
Temperature ( inkl. Kühlung ) variable ( Profile ) selectable for each zone
Product foaming slow immediately after feeding
( difficult to control ) (controlled via temperature,
vacuum and nozzle type )
Product crusher external integrated
Contamination danger moderate to high none
( open system ) ( closed system )
Moisture absorption risk moderate to high none to low
Operating costs ( handling ) high very slight
Cleaning costs moderate to low low ( CIP cleaning )
( optional CIP cleaning )
Energy costs moderate low
Operating mode manual ( loading ) and automatic automatic
control of the process parameters


solids


solids


solids


solids


solids

Cocoa drinks <=> Malted drinks
DRY INGREDIENTS LIQUID INGREDIENTS
Cocoa Vitamins and

Sugar Milk powder Malt extract Fat
powder Minerals
DRY MIXING
Sugar syrup ( ribbon blender HM-T )
Water
Lecithin
WET MIXING
AGGLOMERISATION (ribbon blender HM-N)
FINAL DRYING VACUUM DRYING

( fluid bed FT, FK ) ( VTS, VBT )
SIEVING
MILLING
( vibrating sieve SS )
INSTANT COCOA INSTANT MALTED

DRINK DRINK

Raw ingredients for malted drinks
Ingredients 1 2 3 4 5 6 7 8 9 10 11 12 13 14
malt malt extract X X X X X X X X X X X X X X
date extract X
honey X X X
glucose syrup X X X
sugar glucose powder (X) X X
can sugar X X
sugar (X) X X X X X X X
fructose x X X X X X
cocoa cocoa powder ( low fat ) X X X X X X X X X X X X X
1 to 14
egg egg powder X X X differents
butter (X) X X malted drink
fat palm oil X X products
vegetable fat X X
yeast X X
wheat flour X X X X X
protein lecithin X X X X X X X X
soja or millet flour X X X
soja protein X
milk (X) X
condensed milk X
milk milk powder X X
skimmed milk powder X X X X X X X X X X X
whey powder X
flavors vanillin X X X X X X X
salt and minerals X X X X X X X X X X X X X
minerals
sodium bicarbonate X (X) X
Vitamin A X X X X X X X na na X X X
Vitamin B1,B2, B6 X X X X X X X na na X X X
vitamins
Vitamin Niacin X X X X na na X X
Vitamin D X X X X X X X na na X X

Process flow diagram
Vacuum
Vacuum
drier
drier
M
VACUUM BELT DRIER
wet mixer dry product

Heating Cooling
Auxiliary heating Heating Cooling
Auxiliary heating Zones 1 to 4 Zone 5
dry blender Zones 1 to 4 Zone 5
CA
Vacuum discharge
Vacuum discharge
system
system pneumatic conveying
vitamins
mineral salts
sugar cocoa milk powder
malt extract palm oil
dry blender
premix
Malted breakfast drink plant
dry ingredients liquid ingredients

Vacuum belt drier typical applications
Food industry
y breakfast drinks based on malt
extract
y chocolate crumb (ground mass)

Food industry
extract
y chocolate crumb (ground mass)
y instant soup / seasoning powders
y reaction flavors , yeast / HVP

Food industry
extract
y chocolate crumb ( ground mass )
y fruit- and vegetable powders

Food industry
extract
y chocolate crumb (ground mass )
y bakery products ( premix )

Food industry
extract
y chocolate crumb (ground mass )
y bakery products ( premix )
Pharmaceutical industry
y plant extract powders
y active substances
Vacuum belt drier operating parameters
Compared with other types of driers the vacuum belt drier offers
the most possibilities to influence the drying process.
The following parameters can be optimized :

y feed rate / specific load
y product foaming at feed nozzles
y belt speed ( = residence time )
y vacuum
y heating / cooling temperature ( 4 to 6 values )
The last zone can be executed as cooling zone, especially for

processing of thermoplastic products.

Vacuum belt drier operating vacuum
Vacuum Boiling point

VACUUM FREEZE DRIER mbar abs °C
coffee 0,5 -27
fruits 1 -20
3 -10
6 0
fruit , vegetable Phytoextracts 10 7
Instant soups powders Active substances 15 13
meat extract 20 17,5
25 21
30 24
VACUUM BELT DRIER malted drinks 35 27
40 29
50 33
70 40
100 46

products and processing parameters
product feed conc.. final conc heating cooling vacuum drying time output dry
xE (% TS) xA (% TS) T (° C ) T (° C ) p ( mbar ) ( min ) ( kg / h m2 )
Malted drinks
Malted drink ( product A ) 80 97 -- 98 130 --140 50 -- 60 30 -- 40 35 -- 40 4 -- 5
Malted drink ( product B ) 82 -- 83 98 140 -- 150 30 35 -- 40 35 -- 40 6 -- 8
Chocolate crumb 85 -- 90 98 -- 99 120 -- 130 120 15 -- 20 50 -- 60 14 -- 16
Fruit juice / Sweeters
Berries juice ( no carrier ) 65 -- 70 98 80 -- 100 20 10 -- 15 60 1 -- 1.5
Glucose sirup 65 -- 70 97 -- 98 100 -- 130 30 15 -- 20 40 -- 60 2.5 -- 3.5
Orange powder ( no carrier ) 60 98 -- 99 80 -- 90 20 10 -- 15 60 1.5 -- 2
Plant extracts
Herbal extract 70 -- 75 97 - 98 80 -- 110 20 20 -- 30 50 -- 60 2 -- 3
Tea extract 60 97 -- 98 80 -- 90 20 10 -- 15 60 -- 90 1.5 -- 2
Plant proteines
Instant soup light 80 -- 85 98 -- 99 90 -- 110 30 20 30 -- 40 4 -- 5
Instant soup dark( raction flavors) 80 -- 85 98 -- 99 130 -- 140 30 -- 40 20 -- 30 30 -- 40 6 -- 8
Soup mass with granules 80 -- 85 98 -- 99 120 -- 140 30 20 40 -- 50 4 -- 8
Yeast extract 75 -- 80 97 -- 98 80 -- 100 20 -- 30 15 60 1.5 -- 2.5
Animal proteines
Roast juice 85 98 80 -- 100 20 -- 25 15 -- 20 40 -- 50 4 -- 6
Chicken bouillon 50 -- 75 97 -- 98 80 -- 110 20 20 60 -- 80 1 -- 3.5
Meat flavors 70 -- 80 97 -- 98 120 -- 140 20 20 30 -- 40 2 -- 3
Pharmaceuticals
Herbal medicine 70 98 70 -- 80 20 10 -- 20 60 1 --1.5
Stomach extract 40 98 90 -- 120 20 10 -- 15 60 1
Vitamine C 85 -- 90 98 50 -- 70 50 15 90 4 -- 6

Malted drinks
Chocolate crumb 85 -- 90 98 -- 99 120 -- 130 120 15 -- 20 50 -- 60 14 -- 16
Glucose sirup 65 -- 70 97 -- 98 100 -- 130 30 15 -- 20 40 -- 60 2.5 -- 3.5
Plant extracts
Herbal extract 70 -- 75 97 - 98 80 -- 110 20 20 -- 30 50 -- 60 2 -- 3
Tea extract 60 97 -- 98 80 -- 90 20 10 -- 15 60 -- 90 1.5 -- 2
Plant proteines
Yeast extract 75 -- 80 97 -- 98 80 -- 100 20 -- 30 15 60 1.5 -- 2.5
Animal proteines
Roast juice 85 98 80 -- 100 20 -- 25 15 -- 20 40 -- 50 4 -- 6
Meat flavors 70 -- 80 97 -- 98 120 -- 140 20 20 30 -- 40 2 -- 3
Pharmaceuticals
Herbal medicine 70 98 70 -- 80 20 10 -- 20 60 1 --1.5
Stomach extract 40 98 90 -- 120 20 10 -- 15 60 1
Vitamine C 85 -- 90 98 50 -- 70 50 15 90 4 -- 6

Malted drinks
Chocolate crumb 85 -- 90 98 -- 99 120 -- 130 120 15 -- 20 50 -- 60 14 -- 16
Glucose sirup 65 -- 70 97 -- 98 100 -- 130 30 15 -- 20 40 -- 60 2.5 -- 3.5
Plant extracts
Herbal extract 70 -- 75 97 - 98 80 -- 110 20 20 -- 30 50 -- 60 2 -- 3
Tea extract 60 97 -- 98 80 -- 90 20 10 -- 15 60 -- 90 1.5 -- 2
Plant proteines
Yeast extract 75 -- 80 97 -- 98 80 -- 100 20 -- 30 15 60 1.5 -- 2.5
Animal proteines
Roast juice 85 98 80 -- 100 20 -- 25 15 -- 20 40 -- 50 4 -- 6
Meat flavors 70 -- 80 97 -- 98 120 -- 140 20 20 30 -- 40 2 -- 3
Pharmaceuticals
Herbal medicine 70 98 70 -- 80 20 10 -- 20 60 1 --1.5
Stomach extract 40 98 90 -- 120 20 10 -- 15 60 1
Vitamine C 85 -- 90 98 50 -- 70 50 15 90 4 -- 6

Malted drinks
Chocolate crumb 85 -- 90 98 -- 99 120 -- 130 120 15 -- 20 50 -- 60 14 -- 16
Glucose sirup 65 -- 70 97 -- 98 100 -- 130 30 15 -- 20 40 -- 60 2.5 -- 3.5
Plant extracts
Herbal extract 70 -- 75 97 - 98 80 -- 110 20 20 -- 30 50 -- 60 2 -- 3
Tea extract 60 97 -- 98 80 -- 90 20 10 -- 15 60 -- 90 1.5 -- 2
Plant proteines
Yeast extract 75 -- 80 97 -- 98 80 -- 100 20 -- 30 15 60 1.5 -- 2.5
Animal proteines
Roast juice 85 98 80 -- 100 20 -- 25 15 -- 20 40 -- 50 4 -- 6
Meat flavors 70 -- 80 97 -- 98 120 -- 140 20 20 30 -- 40 2 -- 3
Pharmaceuticals
Herbal medicine 70 98 70 -- 80 20 10 -- 20 60 1 --1.5
Stomach extract 40 98 90 -- 120 20 10 -- 15 60 1
Vitamine C 85 -- 90 98 50 -- 70 50 15 90 4 -- 6

Malted drinks
Chocolate crumb 85 -- 90 98 -- 99 120 -- 130 120 15 -- 20 50 -- 60 14 -- 16
Glucose sirup 65 -- 70 97 -- 98 100 -- 130 30 15 -- 20 40 -- 60 2.5 -- 3.5
Plant extracts
Herbal extract 70 -- 75 97 - 98 80 -- 110 20 20 -- 30 50 -- 60 2 -- 3
Tea extract 60 97 -- 98 80 -- 90 20 10 -- 15 60 -- 90 1.5 -- 2
Plant proteines
Yeast extract 75 -- 80 97 -- 98 80 -- 100 20 -- 30 15 60 1.5 -- 2.5
Animal proteines
Roast juice 85 98 80 -- 100 20 -- 25 15 -- 20 40 -- 50 4 -- 6
Meat flavors 70 -- 80 97 -- 98 120 -- 140 20 20 30 -- 40 2 -- 3
Pharmaceuticals
Herbal medicine 70 98 70 -- 80 20 10 -- 20 60 1 --1.5
Stomach extract 40 98 90 -- 120 20 10 -- 15 60 1
Vitamine C 85 -- 90 98 50 -- 70 50 15 90 4 -- 6

Malted drinks
Chocolate crumb 85 -- 90 98 -- 99 120 -- 130 120 15 -- 20 50 -- 60 14 -- 16
Glucose sirup 65 -- 70 97 -- 98 100 -- 130 30 15 -- 20 40 -- 60 2.5 -- 3.5
Plant extracts
Herbal extract 70 -- 75 97 - 98 80 -- 110 20 20 -- 30 50 -- 60 2 -- 3
Tea extract 60 97 -- 98 80 -- 90 20 10 -- 15 60 -- 90 1.5 -- 2
Plant proteines
Yeast extract 75 -- 80 97 -- 98 80 -- 100 20 -- 30 15 60 1.5 -- 2.5
Animal proteines
Roast juice 85 98 80 -- 100 20 -- 25 15 -- 20 40 -- 50 4 -- 6
Meat flavors 70 -- 80 97 -- 98 120 -- 140 20 20 30 -- 40 2 -- 3
Pharmaceuticals
Herbal medicine 70 98 70 -- 80 20 10 -- 20 60 1 --1.5
Stomach extract 40 98 90 -- 120 20 10 -- 15 60 1
Vitamine C 85 -- 90 98 50 -- 70 50 15 90 4 -- 6

Fruits- and vegetables powder
pure with added filler pure With added filler

Product 100 % Product
% filler in powder 100 % % filler in powder
pineapple X bis 40 huckleberries (X) bis 40
apple ( clear juice) (X) 40 - 60 rapsberries ( juice ) X 20 - 60
apple ( puree) X honey O 20 - 30
apricot ( puree) X bis 20 black currants (juice ) X 20 - 60
apricot ( juice) O 40 - 60 carrot ( juice ) X
banana ( puree ) O bis 20 mandarins X 40 - 60
pear ( clear juice ) (X) 40 - 60 orange X 20 - 60
blackberries O 20 - 60 passion fruit O 40 - 60
cranberry ( juice ) (X) 20 - 60 peach ( juice ) O bis 40
strawberries ( puree ) X 20 - 40 red beet X 20 - 40
strawberries ( juice ) X 20 - 60 Sour cherries O 40 - 60
grapefruit O 20 - 60 tomato O 40 - 60
rose hip X lemon (X) 60 - 80
X = possible
( X ) = possible but hard cake and not instant
O = not possibel
with added filler => max value is approx equivalent to spray dried products

Instant products
= immediately soluble
( in cold or warm liquid )
Instant
= good wettability
Not all vacuum belt drier products are instant products
Products with good foaming during drying are mostly instant products
foaming = volume increase up to 10 x / surface increase up to 400 x
Products with a high content of fruit sugar or inverted sugar often don't form
a stable foam carpet and are not instant products without a special
additional treatment.

Instant products
Good foaming = instant properties
Carrot powder
Red beet powder

Instant products
Compact structure / no foaming = not instant
Tea extract with invert sugar

Vacuum belt drier for solid products

Vacuum belt drier for solid products

Vacuum Puffing Process SDT
Puffing Process steps

y pre drying in air belt drier
y Puffing
raw material washing sorting pealing +
y pressurize + heating reception
remove skin
y immediate expansion 1- 6 bar P = Atm.
appr 20 % RF
y + strong evaporation
y + breaking of the cell walls
y + strong volume increase Air belt drier Antyoxidant treatement cutting
y final drying in vacuum 50-100 15 mbar

mbar appr 2 % RF
y cooling in vacuum
BUCHER
y + fixed puffed structure
SDT-Process
y + crispy quality
SDT - puffing Vacuum belt drier packing

Puffing and drying of apple chunks
Apples chunks air belt dried Apple chunks after puffing and
( approx 25 % moisture ) vacuum drying
( < 3 % moisture and crispy )

New products
nuts and sugar
y free flowing granules
y free flowing powders
y lump size products
crispy apple rings
crispy apple bars crispy apple cubes grapes

Freeze drying on vacuum belt drier
Freeze drying = very gentle process

y Sublimation at approx - 20 °C
y no product damages
y preservation of the solid structure
y good reconstitution (water adsorption )
Freezing drying in the vacuum belt drier

has in additional advantages:
y faster ( coffee in mono layer 5 to 10 x faster )

y continuous operation
y stronger flavor retention
y best flavors with ZEODRATATION technology

Vacuum freeze dried products
y coffee
y vegetable and fruits
y aromatic herbs
y meat, mushroom
y medicinal herbs
y cheese, proteins

Vacuum freeze belt drier FVBD
THERMAL COMPRESSOR
Condensation
system
y + Investment
PRODUCT IN
frozen product
y + no refrigerant
vacuum
feed system
Belt drive y - steam consumption
COLD ROOM Vacuum
0,5 to 1 mbar
Heating Heating Cooling

Zone 1 Zone 2 Zone 3
Vacuum
discharge system
PRODUCT
OUT

THERMAL COMPRESSOR
Condensation
system
PRODUCT IN
frozen product
ICE CONDENSER
vacuum
feed system
Belt drive y - Investment
COLD ROOM Vacuum
0,5 to 1 mbar
y - refrigerant up to - 40°C
y - energy consumption

Vacuum
discharge system
PRODUCT
OUT

Continuous vacuum belt freeze drier
KAFFEEKONZENTRAT
GRANULAT Kunde :
BUCHER
GW Projekt : Gefriertrockner
Zeichn. Nr. GRUNDFLIESSBILD ( PFD )
10023 Gefriervakuumbandtrockner
S Fer 17.6.2001 für Kaffee
S
Heizung Zone 1
Band 1 = Zone 1
Band 2 = Zone 2
Band 3 = Zone 3
S
Heizung Zone 2
S S S
S
GW GW GW
S
Heizung Zone 3
KAFFEE PULVER
S
Begleitheizung

Vacuum belt freeze drier for coffee
M
M
KAFFEE KONZENTRAT
Zone 2 Zone 1
BRECHER
GEFRIERBAND
SIEB
MUEHLEN
SIEB
Einschleusung
GEFRIERVAKUUMBANDTROCKNER
Recycling "feinkorn" M
Eiskondensatoren
Vakuumgruppen
Kunde :
BUCHER Projekt : Gefriertrockner Ausschleusung
Zeichn. Nr. GRUNDFLIESSBILD ( PFD )
10021 Gefriertrockneranlage
Fer 17.6.2001
S
für Kaffee
Heizaggregate KAFFEE PULVER
SIEB

THERMAL COMPRESSOR
Condensation
system
PRODUCT IN
frozen product ICE CONDENSER
vacuum
Belt drive
feed system
COLD ROOM Vacuum ZEODRATION

0,5 to 1 mbar
y + product quality
y + no refrigerant
y + energy recovery

Vacuum
discharge system
PRODUCT
OUT

Zeolite
ZEOLITE is a form of crystallised clay that is greedy of water vapour and has a
pore diameter of 4 Angströms. This means that only the water molecule (3Å) is
trapped. Larger molecules, such as those flavourings and colourings, are preserved
within the product.
Pore
=4Å
FEATURES :
y Zeolite Adsorption capacity : up to 30% of its own weight.
y Specific surface : around 300m2 per gram
y Regeneration temperature: 250°C.
y Residual water: from 1 to 3%.
y Exothermic reaction on adsorption

Zeolite Reactor
Exothermic reaction
WATER
EVAPORATION
Drying Chamber Reactors

Energy Recovery
Fluid loop fluid loop
HEAT EXCHANGER
ZEODRATION
HEATING REGENERATION
COOLING
COOLING
COOLING
WATER
REGENERATION
VACUUM SKID
UTILITIES
PROCESS
VACUUM SKID

ZEODRATATION partial pressure
All condensable products (water and others volatiles) are trapped with others process.
With Zeodration, only the water is trapped.
The partial pressure of « others volatiles » is more important with Zeodration than the
others system. So, the partial pressure of the steam water is less important with
Zeodration system.
Zeodration evaporate more water per unit of time than the others process.
Pressure
Water partial pressure curb (zeodration)

Water partial pressure curb (other process)
Total pressure curb
Period

ZEODRATATION Batch plant
Plant for fruits and spices ( max 120 kg/h water sublimation)

ZEODRATATION - Advantages
QUALITY
Product structure retained.
Flavourings and colourings preserved
ECONOMY
Low energy consumption (exothermic reaction).
Low maintenance cost
Easy installation.
ECOLOGY
Only waste product is clean water.
Total absence of chlorinated refrigerants (HCFCs).

Extruded products
y Breakfast cereals y Snacks

y Drink powder y pet food
y instant products

VBT 190 m2 for malted drink CH

VBT 190 m2 for malted drink MY

Heating and vacuum skid unit

VBT 60 m2 GMP Pharma FR

VBT 100 m2 for bakery mix DE

VBT 64 m2 for soups DE

2 x VBT 30 m2 for malted drink NG

VBT 6 m2 for herbal medicine MY

Vacuum belt drier
Many thanks for your

Attention !

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Vacuum drying

vacuum drying cabinets and belt drier

Drying Technology r2_0404 Page 2

Drying Technology r2_0404 Page 3

VTS 0,25 m2 SS Halar lined , electr. controller + line printer

VTS 1 m2 Hastelloy , PLC and Touch Screen

VTS 3 m2 ( SS Halar lined )

Drying Technology r2_0404 Page 6

Drying Technology r2_0404 Page 7

VTS 30 m2 ( SS + Säkaphen lined )

VTS 52 m2 SS 316 L for CH

Drying Technology r2_0404 Page 8

Drying Technology r2_0404 Page 9

Drum drier Thin film drier

Rotary mixer drier Double cone drier

Drying Technology r2_0404 Page 10

Is spray drying a gentle process ?

No, because the product can be

Drying Technology r2_0404 Page 11

What happens to adhesive products

Drying Technology r2_0404 Page 12

Drying Technology r2_0404 Page 13

Drying in the vacuum belt

y product resting on the belts

Drying Technology r2_0404 Page 14

Belts connected in parallel Belts connected in series

Drying Technology r2_0404 Page 15

Drying Technology r2_0404 Page 16

heating heating heating cooling

feed pump Vacuum plant

Drying Technology r2_0404 Page 17

evaporation rate heating plates temperature

Vacuum belt drying

Drying Technology r2_0404 Page 18

Drying time 60 min

Drying Technology r2_0404 Page 19

Drying Technology r2_0404 Page 20

Drying Technology r2_0404 Page 22

Drying Technology r2_0404 Page 23

Drying Technology r2_0404 Page 24

y drying to low residual moisture with no mechanical stress on product

High quality products even for difficult applications

Drying Technology r2_0404 Page 25

Economic and ecological

Drying Technology r2_0404 Page 26

Comparison of BUCHER Drying Vacuum cabinet Continuous

Drying Technology r2_0404 Page 27

Comparison of BUCHER Drying Vacuum cabinet Continuous

Drying Technology r2_0404 Page 28

Comparison of BUCHER Drying Vacuum cabinet Continuous

Drying Technology r2_0404 Page 29

Comparison of BUCHER Drying Vacuum cabinet Continuous

Drying Technology r2_0404 Page 30

Comparison of BUCHER Drying Vacuum cabinet Continuous

Drying Technology r2_0404 Page 31

Comparison of BUCHER Drying Vacuum cabinet Continuous

Drying Technology r2_0404 Page 32

DRY INGREDIENTS LIQUID INGREDIENTS

Cocoa Vitamins and

FINAL DRYING VACUUM DRYING

INSTANT COCOA INSTANT MALTED

Drying Technology r2_0404 Page 33