It only takes an instant

Transcription

1 It only takes an instant Schugi Mixing and Agglomeration Process Mattijs Raadsen Hosokawa Group Area Manager NL, for Food & Pharma Tel +31 (0) / (0) m.raadsen@hmbv.hosokawa.com

2 HOSOKAWA MICRON Corporation Established in 1916 Production facilities in 5 countries 10 R&D and test centres world-wide 1600 Employees HOSOKAWA MICRON Corporation, Osaka, Japan

3 HOSOKAWA business worldwide Powder Processing Technologies: Blowing Film Technologies:

4 HOSOKAWA Powder Processing Technologies Milling Classifying Mixing Drying Particle size enlargement Compaction Agglomeration Containment Nano technology

5 HOSOKAWA Powder Processing Technologies Knowledge about relation - Process - Composition - Properties Test equipment Support in starting up

6 Definition of Instant agglomeration Instant characteristics Fast solubility (no dispersion) => define fast

7 Summary of objectives Flow Properties Particle size / shape Instant characteristics Wettability / Dispersability Prevent segregation Uniform particle size & bulk density De-dusting Increase particle size > 100 µm (roughly)

8 Comparison table product characteristics: Product form and Properties Onion shape Agglomerate Extrudate Extrudate Hollow cone Flow properties Bulk Density ++ +/ Instant Char /- - + Particle size 3-10 mm mm mm <.2 mm Technology Disc-Granulation Schugi Agglomeration Low pressure extrusion Granulation Compaction: Spraydryer:

9 Flexomix: Continuous Mixing / Agglomeration Mixing and Agglomeration For Raspberry particle structure Particle size 0,2-1,2 mm Capacity 0, m³/h Instant Food Processing The Schugi Principle

10 Flexomix: System configuration Flexomix Air filtration Powder dosing Liquid dosing Classification Fluid bed dryer / cooler Process air Controls

11 Hosokawa Flexomix:

12 Flexible wall Self cleaning mixing chamber Flex-wall materials adapted to different applications Adjustable cleaning intensity

13 Typical design features Multiple liquids and powders in one operation Product residence time seconds Less than 10% product in mixer chamber Aerated mixing chamber Controlled energy input product Adjustable mixing elements Self cleaning mixing chamber Easy accessible Throughput (range) kg/hr depending on product / application

14 Flexomix: A wet agglomeration process Spraying Wetting Solidifying Final Agglomerate Binder Droplets & Powder Liquid Bridges Solid Bridges Raspberry Structure

15 Particle size Agglomeration: The Influence of moisture content Mixing Agglomeration % Liquid

16 Flexomix: A wet agglomeration process Are the dry components dissolvable?. Yes => Flexomix No => Is a binder allowed? No => Different technology Typical binders: CMC PVA Maltodextrine Molasses Sugar Starch

17 Static Fluidbed Dryer: Dry Product Static Fluidbed High air velocity Compact design Fixed mounting

18 Typical Drying Curve: Moisture Content % Hot Air Temperature Product Moisture Product Temperature Temop [ C] Drying Time

19 Typical Flow diagram: - Powder dosing Cyclone / filter Liquid dosing Flexomix Classifica tion Aspiration Fluid bed dryer Controls Air heating

20 Wet Agglomeration Process: Tuning Interacting Parameters Capacity Powder Binder Rotor speed Knife Angle Powder / Liquid Ratio Drying Temperature Cooling Temperature Air Capacity Product level Fluidbed Residence Time Process Yield Particle Size Particle Size Distribution Characteristics

21 Example - Impression:

22 Typical Flexomix process development steps: Conduct lab scale / bench test (1 kg.) feasibility: binder and product Pilot trial at Hosokawa test center (500 kg) feasibility: on FX-160 in batch mode Confirmation trial at Hosokawa test center confirmation: in continuous mode

23 Hosokawa Agglomeration Test Center: Powder dosing Flexomix Liquid dosing Fluid bed dryer / cooler Controls

24 Typical Applications Flexomix: Cacao Bakery products Soups & Sauces Seasonings Milk powder Sugar Spices Lactose Energy Drinks Instant drinks Phosphates Gelatin Gums Starch Food Processing

25 Typical Applications Flexomix: Chemicals Detergents CMC MC (absorbers) Pesticides Phosphates Starch

26 New brochure Release Autumn 2016

27 Case Study Instant Cacao

28 Case study: instant cocoa drink Home Use: Vending: Typical Formulation Milk based drinks Water based drinks Sugar Cocoa powder Skin milk powder Flavouring Binder Emulsifier Vitamins 78% 19% 0% 3% 39% 28% 31% 2%

29 Case study: instant cocoa drink Typical Characteristics: Home Use: Vending: Solubility good good Visual Dark brown Homogeneous composition Bulk Density ( +/- 500 gr/l ) ( > 650 g/l ) Binder Steam Water Particle Size Micron Micron

30 Case Study: Instant Cacao P&ID with Pre- Mixing and Packing system:

31 Technology Comparison: Product / Proces: Batch FB: Conti- FB: Spraydryer: Flexomix: Instant characteristics Homogeneous compos Liquid % (evaporation) Steam addition Receipt complexity ++ +/ Flexibility in particle size Particle size distribution Coating / emulsifying

32 Technology Comparison: System: Batch FB: Conti- FB: Spraydryer: Flexomix: Capacity Kg/hr Energy ballance System complexity CIP Building footprint ++ * Building height ++ * Automation level Investment ++ * * (1.000 kg/hr. max.)