Innovative Drying for New Products
Gentle and energy-saving drying of food products is achieved with a drying process that has also been successfully employed in the food sector for several years. The preservation of aromas, valuable vitamins, and other ingredients, as well as an appealing appearance, are some of the notable benefits for operators. This type of low-temperature drying with integrated heat pump technology is also currently financially supported by the state.
Harter, a drying plant manufacturer from Allgäu, developed the so-called heat pump-based condensation drying over 30 years ago and has since installed over 2,000 dryers in various industrial sectors. Entrepreneurs from the food sector have also discovered the advantages of this process. Harter has thus successfully completed many projects in the food and animal feed sector.
The basis for the great success of this low-temperature process is its physically alternative approach. Drying is performed with extremely dry and thus unsaturated air, which is guided over or through the products to be dried. It absorbs moisture excellently. Subsequently, the air is cooled – the water condenses out – then reheated and returned to the drying chamber. Air guidance also plays a crucial role for successful drying. Only precise air guidance achieves a good and homogeneous result. Depending on the product and process, the drying temperature can be variably selected between 20 and 75 °C. If sterilization is desired, Harter optionally integrates a high-temperature process step of 110 °C. The same option exists for a cooling module, if required by the process. The drying time depends on the degree of desired or required residual moisture. For packaged food products, where wet packaging is dried, drying often has to occur in minute cycles due to predefined cycle times. In contrast, for direct product drying, the drying time is often longer and is based on the product’s residual moisture content.
