GEA Niro will be launching two new products at Anuga FoodTec 2012, the GEA Niro POWDEREYE™ in-line powder analysis system and the GEA Niro RAY™ 2, a laboratory-sized freeze dryer specially designed for R&D work with food products. GEA Liquid Processing will be showing its new range of MIXING FORMULA™ products and its trusted GEA Filtration equipment.
The GEA Niro POWDEREYE™ is a new in-line powder analysis system for spray dryers that allows producers to optimise powder sampling and analysis. The system makes all the most frequently used tests required during the operation of a spray dryer, within a single unit.
In-line analysis includes powder moisture content by microwave technology, powder bulk density, powder tapped bulk density, powder temperature and scorched particles (by digital image analysis).
The data is displayed to the plant operators as trend curves and alarms in the plant HMisystem.
The accurate samples are taken in a timed frequency and real-time analysis provides the level of monitoring of the spray drying process that industry has been looking for as a tool for better process control and ensuring product quality and consistency.
The RAY™ 2 is a large laboratory sized batch freeze dryer that can handle sample sizes of up to 25kg. This allows for production in small volumes for product development and testing purposes.
RAY™ 2 has been developed for products like vegetables, fruits, fish and meat, and – in a special execution – delicate products like probiotics, instant coffee etc.
It has the ability to operate at low pressures needed for freeze drying probiotics and handle high gas levels associated with freeze dried coffee manufacture.
The MIXING FORMULA™ range from GEA Liquid Processing has high sheer capability ideally suited to the demands of the food, dairy and beverage industries.
The range was launched only last year and has received considerable interest from the trade as the right product at the right price.
It has a high-shear capability that is ideal for the mixing of high-viscosity dairy and food products such as ketchup, mayonnaise, baby food, sweetened condensed milk, ice cream mixes, processed cheese and spreads – beverage products like ready to drink iced coffees, chocolate drinks and isotonic drinks; and personal care products such as gels and creams.
The machines homogenise and mix a product in one operation and have the ability to liquefy whole fruit, including fibres that are hard to homogenise, into juices. This includes products, such as pineapple, that have a high fibre content.
On the stand will be the MIXING FORMULA™ testmixer, a lab-sized machine designed to mix small quantities of product from just 10 litres.
The full range can handle production volumes of up to 15,000 litres in a single batch at viscosities up to 50,000 Cp.
Alternatively the system can be used in a continuous process that will handle up to 40,000 litres/hour at lower viscosities.
The centre piece of the GEA Filtration stand will be the detailed model of a membrane filtration plant.
This will enable the GEA Filtration staff to explain the design and operation of microfiltration, ultrafiltration, nanofiltration and reverse osmosis technologies to visitors to help with their understanding of this vitally important function in all dairy plants especially those that manufacture dairy ingredients or dried powders such as baby formula and whey products.
The GEA Process Engineering stand is located in Hall 4.1. Anuga FoodTec runs from March 27-30 in Cologne, Germany.
