Issue_4_2017_2

show preview: Fi & Ni Europe 2017 25
is known worldwide for being robust, reliable, versatile, and easy to use, clean and move (see side bar for
more special features).
Increased capacity
The new MOBILE MINOR ® MM-100 can operate with a process gas flow rate of up to 100kg/h at an inlet
temperature of 200°C, which, for many products, means a 30% increase in powder production compared with
the current version. High capacity HEPA filters, eg for baby food or hazardous chemical applications, are
available and powder collection glasses in sizes from 250mL to 3500mL can be supplied as standard.
Increased yield
An accurate hot drying gas flow pattern is key to minimising powder deposits. Computational fluid dynamics
(CFD) modelling and cutting-edge manufacturing technologies have been used to ensure a high level of
precision. The universal gas disperser for the rotary atomizer, and the two-fluid nozzle, can easily be
exchanged with an optional low velocity gas disperser dedicated for nozzle atomization. Laser-cut gas guides
are easy to remove and clean (patent pending).
Easy to clean
The MM-100’s drying chamber lid now features an O-ring, which is available in a variety of materials. The new
optional two-fluid nozzle has been designed to facilitate and reduce cleaning, and ensure reproducible
assembly.
Safety first
The MOBILE MINOR ® can be adapted to meet the processing needs of many products and applications.
Safety is, however, always a priority. When producing inert powders with a water-based feedstock, the
MOBILE MINOR ® Standard — with a blower, heater, drying chamber, cyclone and optional cartridge filter – is
ideal.
As some air-suspended powders can constitute an explosive atmosphere, the MOBILE MINOR ® can be
manufactured to be pressure shock resistant (PSR) and the drying chamber includes an explosion venting
panel. A flame arrestor can be supplied for use in rooms without an external explosion venting duct.
Alternatively, explosive powders can be spray dried using nitrogen as the drying gas (MOBILE MINOR I).
The blower is replaced with a valve arrangement for nitrogen process gas and compressed air is used to purge
the plant before opening. Such a system can also be used for solvent-based feeds. All instrumentation,
including the feed pump, must be EEx rated for solvent-based applications.
For continuous nitrogen gas-based applications, a closed-cycle (MOBILE MINOR ® CC) loop is recommended,
in which most of the nitrogen is recirculated and the evaporated solvent is collected under the condenser.
Focused on customer benefits
But the GEA stand at Fi Europe will be about much more than technology. It’s the way in which GEA uses its
experience to apply the technology in creative and innovative ways that is key. Whatever the complexity or
scale of process line or plant, GEA’s industry experts, technical specialists and project managers work with
each customer at every stage to tailor the right solution, from initial consulting and planning through to
installation and commissioning.
By calling on the combined expertise of the whole Group, GEA works with customers to help them refine
existing processes and develop new products that can be brought to market quickly and profitably. Using its
test centers in , and the , GEA gives customers the opportunity to experiment with real equipment before
investing in production lines, thereby helping to ensure the security of outcome right from the start.
Solutions for vegetable protein manufacturing
Sarah Veelaert, Sr. Process Engineer at GEA will present an insight into the latest developments in the
production of vegetable proteins entitled: ‘Vegetable protein powders for high-performance dispersibility‘.
During the presentation, Sarah Veelaert will focus on GEA’s activities to develop process solutions for
vegetable protein manufacturing with special emphasis on design of the spray dryer to generate powders with
an improved dispersibility, in particular for use in protein drinks. The seminar will take place on Wednesday,
November 29, 2017, 3–3.30 pm. ■
www.gea.com
www.foodmagazine.eu.com issue four | 2017