Drying

Dryers are used across food processing plants to achieve the desired moisture content in products. The process involves passing the product through one or more zones where it is exposed to hot air. Steam serves as the heating medium in the dryer, elevating the air temperature as needed, typically ranging from 60 to 130 degrees, depending on the product type. Operational concerns across plants includes challenges in achieving the desired time-temperature profile, lower productivity, higher steam consumption, poor condensate recovery and frequent damage to heat exchangers.

Common issues in dryers include temperature overshoots in each zone, variations in outlet moisture, uneven drying, lower productivity, product quality issues. Over-drying impacts product quality, results in a decrease in gross product weight and increases energy consumption, while under-drying impacts shelf life and causes product spoilage. Additionally, condensate evacuation issues are prevalent across dryers especially where the required air temperature <100°C. This not only hinders heat transfer but also leads to water hammer, causing frequent radiator damage and downtime.