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17 Oct 2023

Drying proteins with the Drymeister

Hosokawa Micron BV Hall: Shk Saeed Hall 1 Stand: S1-165.
Vegetal proteins are used in many applications such as gluten-free foods, vegetarian foods and sports and slimming products. However, exhibiting a cohesive tendency and poor flow characteristics, such proteins are notoriously difficult to handle in wet feed, slurry, filter cake or even dry product. They are also temperature sensitive and have a tendency to stick to the equipment during drying. When these aspects are added to the demand for end products with a particular protein content, colour and taste, it is easy to understand how selecting the right drying system is critical. In the processing of pea proteins, for example, the raw material initially has an average moisture content of 90%. The process typically begins with mechanical de-watering using a decanter: a high-speed rotating device which removes some of the water. This improves the energy-efficiency of the subsequent process because less water has to be evaporated. After decanting, the material still contains about 70% moisture. It is discharged into a Nauta mixer to be agitated/homogenized. Via a special feeder unit the material is then continuously fed into the DMR-H mill dryer, which transforms the material into a fine powder with a moisture content of just 5% in a matter of seconds. The DMR-H is capable of handling products with a moisture content ranging from a few percent to more than 80% in suspensions, slurries and pastes. The ability of the Drymeister to directly transform a slurry into a uniform dry powder in a single process step, not only quickly but also efficiently – using approximately 10-20% less energy per kilogram of evaporated water than conventional ring dryers – makes it an excellent choice in the drying of proteins from a wide variety of sources for human consumption.
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