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.
The new DRYNETICS™ concept
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