GEA Niro, the world’s leading provider of drying technology and powder engineering, will be participating at this year’s Food Ingredients Europe exhibition in Frankfurt, 17th-19th November 2009.

GEA Process engineers will be on hand on stand 8K52 to demonstrate how the new DRYNETICS™ concept makes it possible to model the spray drying process and optimise performance of the spray dryer based on an analysis of a single droplet of the material being dried. The DRYNETICS™ concept has already been applied to investigate new spray dryer designs as well as to improve existing plants.

GEA Niro, part of GEA Process Engineering, will also be showing its small-scale freeze drier - the RAY 1 - at the booth. The RAY 1 performs controlled freeze drying of food and drink products for small-scale production with its four product trays for maximum space utilisation. It is the smallest in a range of advanced freeze drying systems from GEA Niro.

The company’s process engineers and sales staff will be available to discuss how GEA Niro’s range of drying systems can be applied for production of a wide range of food ingredients products. GEA Niro will also be available to discuss plant upgrades that allow companies to boost capacity; reduce energy consumption, noise levels and CO2 emissions; or meet new product specifications.

During the exhibition Dr. Jesper Spinner Madsen from GEA Niro will make a presentation about: “Vegetable Protein – Improvements of Functionality by right Process Technology". The presentation will provide valuable information on spray and freeze drying of vegetable products.

The seminar will take place:

Wednesday 18 November 2009
Seminar Theatre Hall 9.1.
Hour: 10:30-11:00