Tag Archive for: food

Meet the Glatt Experts @ 13. Schüttgut-Forum 2019 ● 19-20 November ● Würzburg, Germany

How do you produce dust-free granules and pellets from powders and liquids? In the fluid bed. In a single process step. Didier Schons, Area Sales Manager, Process Technology Food, Feed & Fine Chemicals at Glatt Ingenieurtechnik Weimar, explains how this works.

Meet the Glatt Experts @ NutriForm Business Days 2019 ● 11-12 September ● Saint Raphaël (Var), France

Particle design and drying in just one process step using fluidized bed technology. Perfect determination of particle properties, functionalization and protection of active, volatile and sensitive substances. Listen to the lecture on ‘Functionalization of food supplements’.

Enhancing product properties with fluid bed and spouted bed technologies

Fluidized bed and spouted bed are among the leading technologies when it comes to improving the physical properties of bulk solids, such as particle size distribution, bulk density, structure and morphology, in order to deliver beneficial application properties like enhanced dispersibility, solubility and flowability. The combination of processes such as drying, granulating and microencapsulating in a single step provides a cost-effective manufacturing solution.

Protecting sensitive substances effectively – Particle design by fluidized bed and spouted bed processes

To ensure that sensitive substances such as probiotics, flavors, vitamins or delayed-release active ingredients survive their journey through processing or the digestive tract, they must be functionally protected. Hot melt coating and encapsulation in the fluid bed or spouted bed offer a variety of product design options in this regard. (article in German language)

Protected by a shell – Optimization of active ingredients by encapsulation or coating

Sensitive substances such as vitamins, flavors or probiotics must be well packaged to ensure that they reach their point of action safely. To ensure that they can also be released from their protective shell at the right time, fluid bed and spouted bed technologies with microencapsulation and hot melt coating offer two tailor-made finishing processes. (article in German language)

Shaken or Stirred – Agglomeration with fluidized bed technology

Whether it’s infant formula, soups or shakes, instant foods are inseparably linked to many areas of life. If powdery substances are to be dissolved or dispersed in hot or cold liquids, then agglomeration is a vital quality improvement process, with fluidized bed technology providing the widest range of optimization possibilities. For the optimization of instant properties, fluid bed technology is a proven, highly adaptable and established technology. The experimental development of critical parameters is essential and should be tested in laboratory and pilot-scale plants to get flawless instant quality products ready for market.

Customized properties – drying and stabilization of microorganisms by fluid bed and spouted bed technology

Application-specific product formulations require that the organisms are kept in a state capable of multiplying from the time of their production through storage to transport to the place of release. Fluidized bed and spouted bed processes offer a very high potential for different heat and mass transfer processes due to their unique fluid mechanical and thermodynamic properties. The drying and stabilization of microorganisms for food and nutraceuticals is one of many examples that illustrate the close interplay between formulation, process engineering and plant engineering.