Vitomix Mid Shear Mixer
The Vitomix is a mid-shear mixer capable of ultra-short cycle times with up to 8 times more transport volume than conventional ribbon screw mixers. The Vitomix, also known as ribbon screw blender, also has a wider range of operation using tip speeds from 0.4 m/s to 6.0 m/s.
This multi-functional mixer combines gentle mixing and mid to low shear in the one compact machine. It's ideal for the addition of liquids and creates a homogenous mixture without using lump breakers. The ribbon screw mixer is an energy-efficient mixer that reduces energy costs and saves on mixing time.
Key features Vitomix ribbon screw mixer
•Reliable Vrieco-Nauta® mixer technology enhanced for up to 8 times faster mixing
•Combining gentle and mid low shear mixing in one machine
•Addition of liquids creating a homogenous mixture without needing lump breakers
•Coating powders with powders
•Fast mixing of powders, pastes and slurries
•Fast and full discharge with bottom outlet
Drymeister Continuous high temperature Flash Dryer
The Micron Dryer flash dryer is the first drying system of its kind to be patented anywhere in the world. It has been developed to combine drying, de-agglomeration/milling and classifying in one piece of equipment.
The latest edition of this flexible drying technology is the Drymeister®: a flash dryer that can dry temperature-sensitive products, safely, even under increased temperatures, in a matter of seconds!
The Drymeister® flash dryer can handle moisture content fluctuations from a few % up to more than 80% in suspensions, slurries, pastes, dough, filter cakes and wet powders. It requires 75% less space and uses about 30-40% less energy per kilogram of evaporated water.
Heat treatment puts ‘clean label’ within reach
With the CPD dryer/mixer, Hosokawa Micron is introducing a reactor that can give powdered food products the desired characteristics through a special heat treatment, eliminating the need for additives.
All additives that are permissible in Europe as E numbers have been thoroughly tested before being allowed onto the market. One such E number is oxygen, so it is difficult to avoid E numbers altogether...! Nevertheless, there is a clear trend among consumers towards ‘clean label’ products, i.e. food that does not contain E numbers. When consumers can choose between two products of equal quality, one of which contains E numbers and the other which does not, they have a clear preference for the one without.
“If they want to avoid or reduce the addition of E numbers, manufacturers have to alter the characteristics of their ingredients in order to achieve the intended finished product,” says Daan Goris, Team Manager Food at Hosokawa Micron in Doetinchem. “This can include things like swelling, viscosity, colour, flavour, shelf life and all kinds of other aspects. Additives are one way a manufacturer can create a reaction in a product, but a thermal process combined with pressure or a vacuum can work just as well in many cases. It’s the same result, just a different approach.”
One disadvantage is that a thermal process consumes more energy than the use of additives. Goris: “But the CPD uses less energy than many conventional technologies, plus the process can be controlled relatively easily and very effectively. Even though things can get fairly ‘lively’ in a process involving a vacuum, high pressure and steam, the CPD reactor is designed to be very robust and there are minimal maintenance risks. Therefore, when it’s time to invest in new equipment, many customers are now opting for a solution that enables them to make ‘clean label’ products.”
Processing insects into protein powder
The Drymeister combines drying, milling and classifying in a single installation, enabling you to take full advantage of the huge growth in the insect protein marketplace.
Typical processing methods will include cooking the insects, separating out the oil (which is currently able to be used as an animal feed additive), and then the key stages of drying and milling. The drying phase, in particular, is vital for producing the maximum levels of high quality protein from your insect processing line. If the insects are under-dried, moulds or bacteria may grow. And over-drying can cause scorching and reducing the nutritional value and quality of the protein powder.
The two most commonly used types of drying are direct and indirect drying. Direct drying occurs when very hot air at a temperature of 200-300°C is passed over the material as it for example tumbles rapidly in a cylindrical drum. This is the quicker method, but heat damage is much more likely if the process is not carefully controlled. With indirect drying energy is supplied through a heating medium, for example a cylinder containing steam heated discs which also tumble the material.
The last step in the process is milling or grinding the carefully dried material into the appropriate grade of powder for the intended use. For protein to be used as an ingredient in soluble products such as protein drink powders a much finer mill may be required compared to insect ‘flours’ to be used in baking and food recipes. If the final use is to be animal feed then a coarser grade may be appropriate.
Selecting a combined drying and milling solution, such as Hosokawa Micron’s patented Drymeister (DMR-H) continuous flash drying system, can give you the edge in terms of efficiency and ROI.
Need help setting up your process?
Take advice from Hosokawa Micron, experts in food processing, drying and milling technology, to make sure you can take full advantage of the huge growth in the insect protein marketplace.