Save the date: September 24, 2026 – 2:00 p.m. ‘Superheated steam for energy efficient drying and agglomeration in a fluidized bed’

What to expect from the lecture on ‘Superheated steam for energy efficient drying and agglomeration in a fluidized bed‘?

In the past, the use of superheated steam as a drying medium was limited due to high equipment costs, significant investment and maintenance expenses, and high process complexity. In fluidized-bed processes, however, this technology offers considerable potential for energy-efficient food drying, as targeted particle movement results in intensive heat and mass transfer. In addition, superheated steam can be used to agglomerate particles, thereby specifically improving functional product properties such as wettability and dispersibility. To quantify the energy and technical advantages of superheated steam, this study analyzed the drying and agglomeration processes and compared them to a conventional hot-air process.

To this end, the process parameters required to achieve a defined residual moisture content for both drying media were determined using a model substance in a fluidized-bed pilot plant operated by Glatt Ingenieurtechnik GmbH, and an energy balance was established. The agglomeration potential using superheated steam was additionally investigated with another model substance. By recovering waste heat and condensation heat in a closed-loop system, energy consumption was reduced compared to a fresh-air/exhaust-air system using hot air. The use of a vapor compressor enabled a further reduction.

In addition to agglomeration, the steam atmosphere offers the advantage of thermal germ reduction, thereby supporting clean-label strategies. Hot-steam drying and agglomeration in a fluidized bed thus represent a promising approach for the energy-efficient production of functional foods such as instant beverage powders.

Please note: The lecture will be given in German language.