INGETECSA has an impressive range of dryers to choose from to suit every individual process need. Varying from drying, cooling, and sterilisation, to pasteurisation, and roasting. Most of our technologies dry at low temperatures. Now, INGETECSA also offers vacuum drying under continuous operation or under batch operation. Of paramount importance is always the retention of colour, native functionality and organoleptic properties.
Several drying technologies from our range are suitable to dry vegetables and fruits. The best technology ultimately depends on the particle size and the functionality that is required. The Spiral Flash Dryer, the Fluidised Bed Dryer or the Andritz-Gouda (vacuum) Drum Dryer each have their own set of benefits. Moisture contents in the range of 80-93% can be dried often in one drying step. Flash drying temperatures don’t exceed 45-48°C. The end product is a flake or a powder, loaded with flavour and beautifully coloured. Reconstitution or blending with other ingredients is easy.
Typical vegetables we process are corn, pea, beans, carrot, tomato, pepper, capsicum, pumpkin, squash, (sweet) potato, onion, spinach. A few successfully dried fruits are orange, pineapple, berries, apple, pear, banana, mango, kiwi fruit, to various citrus fruits.
Flake or powder
Proteins are in the spotlights today. Ingetecsa offers several technologies to dry animal and plant based proteins. We have lots of references and experience with animal and plant proteins on the Andritz-Gouda Drum Dryer and the Spiral Flash Dryer. Some other drying technologies require a liquid for the drying process. Both the Spiral Flash Dryer as the Drum Dryer work optimally and most economically with the highest dry matter content possible. Drying times are seconds only. In the Spiral Flash Dryer, product temperature stays below 46-47°C. This gentle yet rapid drying technology sustains the native structure of the proteins. It shows excellent solubility and promotes the protein functionalities. Both technologies are installed on a single floor where most other technologies require multiple floors. Proteins dried on the Spiral Flash Dryer are suitable for pharmaceutic applications. The product quality is homogeneous and activity loss after re-hydration is minimal.
Over the decades, Ingetecsa dealt with many different origins of fibres. Not long ago many fibres were a waste product. Today they are a valuable product with dietary functionality, excellent texturising benefits and nutritional value. The Spiral Flash Dryer or the Andritz-Gouda Drum Dryer are suitable drying technologies for the higher end food applications. The Rotary Drum Dryer fills in the range for animal feed products. The optimum drying technology depends on the final application of the fibre. Ingetecsa can assist you making the best selection of drying equipment and conduct tests in their test centre.
A few examples of fibres we dry are sugar beet, tapioca (bagasse), corn, barley, wheat, potato, pea, rice bran and rice husk, oat, and lentils.
Footage of an in-situ test in Asia.
Drying of skim and whole milk, cheese, cream, casein, beta ß-lactose, cacao, yogurt, whey, whey permeate, etc. on a (vacuum) Drum Dryer.
Post drying of most dairy products is successfully done in the static Fluidised Bed Dryer. Depending on the product, particle size, required process and plant layout, Ingetecsa avails of the Fluidised Bed Cooler and the Spiral Flash Cooler. These technologies have proven track records while they offer one of the highest uniform and hygienic processing capabilities in the dairy industry. Drying of dairy sludge can be done after DAF and dewatering step in the Flash Dryer.
Fish proteins and omega-3 acids from the green lipped mussel and krill have unique properties. Delicate processing retains the product functionality. Ingetecsa has experience with the Spiral Flash Dryer, the vacuum Drum Dryer and the vacuum Paddle Dryer to process these products. Contact us for more information.