Mitigating the Effects of Weather on the Production of Spray Dried Food Ingredients

Food Manufacturing and Supply Chain, Food ,
  • Thursday, March 15, 2018

Spray dryer operators in food manufacturing facilities have always accepted that the dryer capacity varies with the ambient weather and that plant capacity drops on humid days. This is because powders – such as infant formulas, flavorings and beverage mixes – may stick inside the drying chamber. But with air dehumidification, it is possible to eliminate weather impact and obtain high and constant dryer capacity, without any risk of powder sticking. As a result, plant down-time will be reduced and the spray dryer energy supply will always be utilized efficiently.

During the presentation, viewers will learn:

  • How Quantum rotor works in spray drying plants
  • How desiccant air dehumidification allows spray dryers to operate without powder sticking
  • How desiccant dehumidifiers affect drying of different products
  • How air dehumidification prevents dry powders from absorbing moisture from air during powder cooling, storage and handling

Join Bente Nielsen as she details how to overcome challenges from weather by using air dehumidifiers for spray drying operations in different climates, and how the dehumidifiers have helped producers in the food industry experience the benefits of modern desiccant dehumidifiers, including producers of infant formula and different food ingredients.

Speaker

Bente Nielsen, Industry Manager, Global Food Industry, Munters A/S

Bente Nielsen holds a M. Sc. in Chemical Engineering from the Technical University of Copenhagen. She has for more than 10 years worked with spray dryers in the dairy and infant formula industry. Since 2013, Bente Nielsen has worked with desiccant air dehumidification applied in the spray drying industry.

Message Presenter

Who Should Attend?

  • Plant and operations managers
  • Product specialists
  • R&D managers
  • Product quality managers

The webinar is useful for:

  • Food ingredients producers
  • Nutraceutical, supplement and infant nutrition companies
  • Dairy companies
  • Spray drying companies

What You Will Learn

  • How to overcome challenges from weather by using air dehumidifiers for spray drying operations in different climates
  • How Quantum rotor works in spray drying plants
  • How desiccant air dehumidification allows spray dryers to operate without powder sticking
  • How desiccant dehumidifiers affect drying of different products
  • How air dehumidification prevents dry powders from absorbing moisture from air during powder cooling, storage and handling

Xtalks Partner

Munters

Munters is a global leader in energy efficient air treatment and climate solutions. Using innovative technologies, Munters creates the perfect climate for customers in a wide range of industries, the largest being food, pharmaceutical and data center sectors. Munters has been defining the future of air treatment since 1955. Today, around 3,500 employees carry out manufacturing and sales in more than 30 countries. Munters reports annual net sales in the region of SEK 6 billion and is listed on Nasdaq Stockholm.

Media Partners

The New Zealand Institute of Food Science and Technology

NZIFST, the New Zealand Institute of Food Science and Technology, is the professional link uniting people in the food industry who apply science and technology to the processing and distribution of foods.

The Institute is committed to the promotion and advancement of Food Science and Technology, one of New Zealands most important industries and professions. Through regular Branch meetings, a fortnightly email newsletter, technical seminars and workshops, and an annual conference, a high level of member contact and participation is maintained.

Australian Institute of Food Science & Technology

The Australian Institute of Food Science and Technology (AIFST) is the only national independent voice and network for Australia’s food industry professionals.

AIFST represents thousands of food industry professionals working in all facets of the food industry including food science, food technology, engineering, sensory, new product development, innovation, regulatory, QA, nutrition, microbiology and food safety, as well as those in leadership positions within the academic, industry and private sectors.

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