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Dairy (Processing)

Increased safety, productivity and hygiene with dehumidification

For the dairy industry the dry winter climate is preferable as drying processes, conveyors  and hygroscopic products absorb less or no humidity from the ambient air. This means processes are faster, uninterrupted and the risk of mold is reduced.

With Munters desiccant dehumidification air as dry as naturally available on winters day can be produced regardless of the season .

Spray drying and fluidized bed drying whey or Infant milk powder

For whey or  infant milk powders the capacity enhancement is several added tens of percent and energy consumption is reduced significantly using a desiccant dehumidifier throughout the year.

The dehumidified air supplied to the spray drier is blown through the infant milk or whey powder to evaporate the water, resulting in premium dry powder with an ultralow moisture content. Spray drying with dry air shortens drying times, and is used when dealing with heat-sensitive products.

Munters dehumidified  air supplied to the spray tower  levels out seasonal humidity fluctuations, so shortening product drying times, conserving energy and maintaining the fine quality of the powdered product

Munters desiccant drying wheels (rotors) have been proven by the Swedish Institute for Food and Biotechnology to have bactericidal and fungicidal properties – an added advantage for food safety.

The dried product often needs to be cooled down. This can apply to products containing fat that can turn rancid.  Milk or whey powder  can be further dried and cooled in a fluidized bed drier and pneumatically transported using Munters dehumidification to prevent reabsorption of moisture.

  • Uniform premium product quality
  • Reduced risk of mold and bacteria
  • Improved hygiene conditions
  • Constant operating conditions
  • Shortened drying times
  • Increased capacity
  • Moisture regain and sticking prevented
  • Lower energy consumption
  • No product sticking

In a pneumatic conveying system, the contact between the air and conveyed product is very close which means that a dried powders can reabsorb humidity if the conveying air is humid. To prevent this pneumatic conveying systems are equipped with dehumidifiers to keep raw materials fast flowing and free from sticking and caking.

Air containing particles from the food production process are usually filtered before the outlet to the open air. During periods of standstill hygroscopic product in the filter can absorb humidity and clog up the filter. With a Munters dehumidification system the filter is kept dry

Cheese drying and storage

In a storage room kept cool by air circulating through an air cooler, condensation on cooling surfaces is common. Often the relative humidity exceeds 70%RH at which point there is a risk of mold. The solution is desiccant dehumidification which is equally efficient at all temperatures and helps maintain cheese quality.

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Some cheeses are given soft coatings so surfaces have to be completely dry using desiccant dehumidification before the coating can be applied. Thus drying the cheese quickly, without having to raise the temperature.

Drying after clean downs

When cleaning with water the drying process can be accelerated with dehumidified air, reducing the risk of mould and bacterial growth. Dehumidified air can be blown into the room where equipment  has been cleaned so prolonging the cleaning intervals and reducing cleaning costs.

Munters desiccant dehumidifiers work by passing moist air from the process or store through a slowly revolving desiccant wheel. The resulting dry air is pumped into the store, conveyor, spray tower or silo, allowing products to flow freely and increasing drying efficiency.

Award

         

Health & Safety Award

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