Confectionery

World leaders in dehumidification.

Dehumidifiction in confectionery Industry
 Index
1. Common Moitsure Problems
2. Benefits of dehumidification
3. Outdoor silos problems
4. Solution to drying air
5. Humidity problems in cold stores
6. Dehumidified cold stores
7. Packaging areas without dehumidification
8. Benefits of dehumidification in packaging areas
9. Pneumatic conveying transport systems
10. Dehumidified pneumatic conveying transport
11. Pneumatic conveying over pressure
12. Vacuum system
13. Drying of Products
14. References
 Common moisture problems
• Sticky products
• Varied drying times of products
• Damp cartons
• The quality of product varies over the year due to
changes in climate
• Rejection of products due to high humidity
• Ice/frost build up in cooling tunnels
 Benefits of dehumidification
• Prevent ice build up
• Higher product quality
• Increased effciciency in drying and cooling
processes
• Prevent from mould and bacteria growth
• Higher production capacity
Outdoor silo problems
• Emissions night time cause
condensation
• Clogging, sticky products
• Mould and bacteria growth
• Moisture regain in the product
 Solution to drying air
• No moisture increase in product
• Free flowing
• Mold and bacteria free
• Less need for cleaning
• No condensate
Humidity problems in cold
stores
• Risk of mould and bacteria growth
80%RH • Problems with condense on walls and on
the ceiling
Condensation • Risk for sugar blooming when storing
causes frost and chocolate at wrong humidity
ice build up
• Damp cartons
??%RH
Dehumidified cold stores
• No mold or bacteria growth
• Dry walls and ceiling without condensate
• No risk of fat-blooming when storing
chocolate
• Dry cartons

DST dehumidifier
Packaging areas without
dehumidification
• Condensate forms on walls and
ceilings
• Damp cartons
• The products get sticky
Benefits of dehumidification in packaging
areas
• No moisture regain in products
• Non sticky products
• High quality end products
• Improved levels of hygiene
 Problems in pneumatic conveying transport
systems without dehumidification
• Ingredients stick together, inside
the pipelines, due to high
humidity
• Formation of lumps within the
powdered product
• Risk of mould and bacteria
growth
• Increased risk of ingredient mixes
due to remains in the pipelines
• Decreased hygiene level
Dehumidified pneumatic conveying
transport
• No moisture regain
• Easy flowing
• No mould or bacteria growth
• Less cleaning
• Higher hygiene level
Pneumatic conveying over
pressure

Silo

Blender Blender
 Vacuum system

Silo

Blender Blender
 Drying of Products
Desiccant system
• Constant drying times year around
• No moisture regain in cornmeal
• Higher and more even product quality
• Universal system fits most products
from soft to hard and gelatin products
• Easier to control
Heating and ventilation
• Drying times varies during the year
• Moisture regain in cornmeal
• Uneven product quality
• Difficulties to dry during summertime
Equilibrium curve for corn starch meal
Relative humidity % RH
Starch meal moisture content
50
40 5%
6%
30
7%
20
8%
10
9%
0
20 25 30 35 40 45 50 55 60 65 70
Degrees C

Example
25°C in the drying chamber/corn starch meal
Wished moisture ratio in the meal 7-8%.
Required that the sorrounding air is max 17-22%RH
Drying system

20-70 gr
10-90%RH
 Coating with no dehumidification
• Decreased production capacity in the summer time
• Uneven product quality
• Risk of rejections due to damage on the products caused by too
high humidity
Conventional system
Dry Air System
 Evaporation of moisture
Larger drying depth with desiccant
drying 5 g/kg 15 g/kg

30%
40°C
50%
T max 70%
30°C
100%
20°C

t dry = 10°C t wet = 10°C

0°C

-10°C Inge-95
Cooling of chocolate products
 High moisture in cooling
tunnels
• Frost and ice which leads to higher
temperature inside the machine
• Longer cooling times which leads to
decreased production capacity
• Mould and bacteria inside the
production machine
• Increased need for cleaning
• Condensate forming
• Sugar blooming
Cooling tunnel

Moist air

Condensation on
cold surfaces
 With dehumidification
• No condensate
• No sugar-blooming on chocolate
• Mold and bacteria proof
• Increased hygiene levels
• Easier to maintain temperature thanks to
no frost
• Reduced cooling times, leads to
increased production capacity
 References
• China: Mars Food China Co. Ltd • Italy: Icam, OMP
• Denmark: Malaco • Poland: Carletti, Odra
• Finland: Fazer Chocolates OY • Switzerland: Disch AG, Mars AG
• France: Mars, Nestle, Verjames • Turkey: Kervan Gida, Perfetti Van Melle
• Sweden: Kraft General Foods, • United Kingdom: Cadbury, DTG
Karamellpojkarna, Leaf Sverige AB,
Strandheims Konfektyr, Svenska
Smaskens AB, Marabou
Thank you for your
attention
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