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BioProcess Engineering & Food Tech

Lab Scale Bioreactor & Fermenter

BLF Series

Model No: BLF Series

Description:

SOLTEQ® Lab-Scale bioreactor and fermenter are manufactured with quality and versatility in mind. They are useful for educational and research where various biochemical reactions and fermentation can be performed, e.g. the aerobic cells culture for cellular or enzymatic immobilisation, and the lactic acid production, etc. The vessels are made of borosilicate glass in volumes ranging from 1-L up to 10-L working volume. These lab-scale bioreactors and fermenters are commonly benchtop and autoclavable. Due to their small footprint, when several units are placed side-by-side, parallel experiments can be carried out for the optimization of growth parameters of the culture or optimization of bio-transformations, etc.

      • Vessel: 1 to 10-L working volume, glass
      • Design: benchtop
      • Autoclavable: Yes
      • Operations & Control: PC
      • Full electronic instrumentations (EI)
      • SOLDAS IR4.0

BLF Series 

Model No: BLF Series

Description:

SOLTEQ® Lab-Scale bioreactor and fermenter are manufactured with quality and versatility in mind. They are useful for educational and research where various biochemical reactions and fermentation can be performed, e.g. the aerobic cells culture for cellular or enzymatic immobilisation, and the lactic acid production, etc. The vessels are made of borosilicate glass in volumes ranging from 1-L up to 10-L working volume. These lab-scale bioreactors and fermenters are commonly benchtop and autoclavable. Due to their small footprint, when several units are placed side-by-side, parallel experiments can be carried out for the optimization of growth parameters of the culture or optimization of bio-transformations, etc.

      • Vessel: 1 to 10-L working volume, glass
      • Design: benchtop
      • Autoclavable: Yes
      • Operations & Control: PC
      • Full electronic instrumentations (EI)
      • SOLDAS IR4.0

Lab Scale Bioreactor & Fermenter

PLF Series

Model No: PLF Series

Description:

The SOLTEQ® Pilot-Scale (PLF Series) bioreactor and fermenter are flexible and modular in design to suit various processes and applications requiring vessels with working volume ranging from 15-L up to 5,000-L. They come with vessel made of either glass or stainless steel 316 which is ideal for scale-up from lab units to a small scale production batches. Robust and industry standards components and instruments are provided to ensure optimal performance, flexibility and reproducibility. All process parameters (e.g. agitation speed, temperature, pH, etc.) can be accessed and manipulated via the SOLDAS® IR4.0 software installed within the colour touchscreen panel. User may also perform web-based process monitoring and control remotely using a mobile phone, a tablet or a laptop.

Key features of SOLTEQ® PLF Series include:

  • Skid mounted or floor standing design with minimal footprint
  • Top or bottom mounted agitator (mechanical / magnetic low shear)
  • Flexible configuration to meet any budgets
  • Design that conforms with ASME BPE and cGMP standards
  • Options for PLC or DCS control system, SCADA with IIOT
  • Options for cleaned (CIP) and sterilised (SIP) in-situ

Process Vessels

Process Vessels

Model No: N/A

Description:

We offer mobile or stationary process vessels, either single wall or jacketed, for various purposes such as heating, cooling and storage. Vessel design can be customized to specific process requirements such as operating pressure and temperature. These vessels are built according to ASME BPE and cGMP manufacturing standards and guidelines, as well as in compliance with JKKP requirements. Materials of construction are stainless steel 316 (parts in contact with the product), stainless steel 304 (parts not in contact with the product) and FDA approved sealing materials. All vessels have appropriate inner surface finishing as required for various applications in food, biotech or pharmaceutical industries. These vessels may also come with options for cleaning and sterilization in place (CIP, SIP).

Extraction Equipment

Extraction Process Training Skid

Model No: BP68

Description:

Extraction plays a vital role in food processing industries where different types of extraction equipment can be found for processes like extraction of edible oil from oilseeds, extraction of coffee for soluble coffee production, decaffeination of coffee and tea, etc. Other processes include extraction of compounds such as proteins, pectin, vitamins, pigments, essential oils, aroma compounds, flavour compounds etc. from many different materials. The efficiency of the extraction process depends on the selectivity of the commonly used solvent such as typically water, organic solvents (e.g. hexane, methylene chloride, ethyl acetate), alcohol and supercritical CO2. We offer different types of SOLTEQ® extraction equipment as follows:

  • Solid-liquid extraction unit
  • Multi-stage solid-liquid extraction unit
  • Supercritical fluid extraction (SFE) unit
  • Liquid-liquid extraction unit (packed column type)
  • Liquid-liquid extraction unit (rotating disc column type)
  • Liquid-liquid extraction unit (centrifugal separator type)

This SOLTEQ® Extraction Process Training Skid is a lab-scale process skid capable of carrying out liquid-liquid extraction process on partially mixable components, with the choice of using a rotating disc contactor (RDC) column or a packed column with Raschig rings. This counter-current separation process will typically form an interface level which can be observed and set around a desired height in the column, with the help of a control valve. The unit operates on a single pass without a solvent recovery system.

Experimental capabilities:

  • Study of the liquid-liquid extraction process
  • Effect of feed flow rates on extraction efficiency
  • Effect of disc rotation speed on extraction efficiency
  • Effect of organic and aqueous phase as continuous phase

Liquid-Liquid Extraction Unit (3-Stage Centrifugal)

Model No: BP69

Description:

Extraction plays a vital role in food processing industries where different types of extraction equipment can be found for processes like extraction of edible oil from oilseeds, extraction of coffee for soluble coffee production, decaffeination of coffee and tea, etc. Other processes include extraction of compounds such as proteins, pectin, vitamins, pigments, essential oils, aroma compounds, flavour compounds etc. from many different materials. The efficiency of the extraction process depends on the selectivity of the commonly used solvent such as typically water, organic solvents (e.g. hexane, methylene chloride, ethyl acetate), alcohol and supercritical CO2. We offer different types of SOLTEQ® extraction equipment as follows:

  • Solid-liquid extraction unit
  • Multi-stage solid-liquid extraction unit
  • Supercritical fluid extraction (SFE) unit
  • Liquid-liquid extraction unit (packed column type)
  • Liquid-liquid extraction unit (rotating disc column type)
  • Liquid-liquid extraction unit (centrifugal separator type)

The SOLTEQ® Centrifugal Extraction Unit is suitable for teaching and research on purification of food products using liquid-liquid extraction. The unit consists of three sets of centrifugal separators that use centrifugal force to separate two immiscible liquids of different densities. The light phase and heavy phase liquids enter the separator counter currently from one stage to another. A heating circulation system is provided for pre-heating the liquid streams prior to entering the separator whenever required. Instruments are also provided with the unit for the purpose of process monitoring and control.

Experimental capabilities:

  • Operations of a centrifugal separator for liquid-liquid extraction process
  • Measuring separator performance by the effluent quality of one or both of the output fluid phase
  • Comparing performance of 1-stage, 2-stage & 3-stage separator
  • Optimising the separator performance by manipulating various parameters:
  • i) viscosity and density of the two liquid phases
  • ii) temperature of the two liquid phases
  • iii) input ratio of the two liquid phases
  • iv) total flow rate
  • v) rotor speed (RPM)

Liquid-Liquid Extraction Unit (With Solvent Recovery)

Model No: BP60

Description:

Extraction plays a vital role in food processing industries where different types of extraction equipment can be found for processes like extraction of edible oil from oilseeds, extraction of coffee for soluble coffee production, decaffeination of coffee and tea, etc. Other processes include extraction of compounds such as proteins, pectin, vitamins, pigments, essential oils, aroma compounds, flavour compounds etc. from many different materials. The efficiency of the extraction process depends on the selectivity of the commonly used solvent such as typically water, organic solvents (e.g. hexane, methylene chloride, ethyl acetate), alcohol and supercritical CO2. We offer different types of SOLTEQ® extraction equipment as follows:

  • Solid-liquid extraction unit
  • Multi-stage solid-liquid extraction unit
  • Supercritical fluid extraction (SFE) unit
  • Liquid-liquid extraction unit (packed column type)
  • Liquid-liquid extraction unit (rotating disc column type)
  • Liquid-liquid extraction unit (centrifugal separator type)

This Liquid- Liquid Extraction Unit is designed to demonstrate the principles and operation of liquid-liquid extraction and solvent recovery processes. The mobile unit consists of an extraction system and a solvent recovery system.

Experimental capabilities:

  • Mass balance study
  • Effect of feed flow rates on extraction efficiency
  • Hydrodynamics of liquid-liquid systems
  • Effect of solvent to feed ratio on extraction efficiency
  • Effect of organic and aqueous phase as continuous phase
  • Determination of number of theoretical plates

Liquid-Liquid Extraction Unit (Without Solvent Recovery)

Model No: BP61

Description:

Extraction plays a vital role in food processing industries where different types of extraction equipment can be found for processes like extraction of edible oil from oilseeds, extraction of coffee for soluble coffee production, decaffeination of coffee and tea, etc. Other processes include extraction of compounds such as proteins, pectin, vitamins, pigments, essential oils, aroma compounds, flavour compounds etc. from many different materials. The efficiency of the extraction process depends on the selectivity of the commonly used solvent such as typically water, organic solvents (e.g. hexane, methylene chloride, ethyl acetate), alcohol and supercritical CO2. We offer different types of SOLTEQ® extraction equipment as follows:

  • Solid-liquid extraction unit
  • Multi-stage solid-liquid extraction unit
  • Supercritical fluid extraction (SFE) unit
  • Liquid-liquid extraction unit (packed column type)
  • Liquid-liquid extraction unit (rotating disc column type)
  • Liquid-liquid extraction unit (centrifugal separator type)

This Liquid- Liquid Extraction Unit is designed to demonstrate the principles and operation of liquid-liquid extraction process. The mobile unit consists of an extraction system without a solvent recovery system.

Experimental capabilities:

  • Mass balance study
  • Effect of feed flow rates on extraction efficiency
  • Hydrodynamics of liquid-liquid systems
  • Effect of solvent to feed ratio on extraction efficiency
  • Effect of organic and aqueous phase as continuous phase
  • Determination of number of theoretical plates

Solid-Liquid Extraction Unit (Multi-stage)

Model No: BP41

Description:

Extraction plays a vital role in food processing industries where different types of extraction equipment can be found for processes like extraction of edible oil from oilseeds, extraction of coffee for soluble coffee production, decaffeination of coffee and tea, etc. Other processes include extraction of compounds such as proteins, pectin, vitamins, pigments, essential oils, aroma compounds, flavour compounds etc. from many different materials. The efficiency of the extraction process depends on the selectivity of the commonly used solvent such as typically water, organic solvents (e.g. hexane, methylene chloride, ethyl acetate), alcohol and supercritical CO2. We offer different types of SOLTEQ® extraction equipment as follows:

  • Solid-liquid extraction unit
  • Multi-stage solid-liquid extraction unit
  • Supercritical fluid extraction (SFE) unit
  • Liquid-liquid extraction unit (packed column type)
  • Liquid-liquid extraction unit (rotating disc column type)
  • Liquid-liquid extraction unit (centrifugal separator type)

This Solid-Liquid Extraction Unit is designed for student’s demonstration on the extraction process whereby components can be selectively extracted from solid mixtures using a suitable solvent.

Experimental capabilities:

  • Demonstration of continuous multi-stage solid-liquid extraction operation.
  • Demonstration of open (continuous) and closed (batch) loop percolation extraction.
  • Comparison of one, two and three stage continuous processes.
  • Effects of solvent flow rate, processing time and solvent feed temperature on the extraction efficiency.
  • Process economics.
  • Mass balance analysis

Solid-Liquid Extraction Unit

Model No: BP40

Description:

Extraction plays a vital role in food processing industries where different types of extraction equipment can be found for processes like extraction of edible oil from oilseeds, extraction of coffee for soluble coffee production, decaffeination of coffee and tea, etc. Other processes include extraction of compounds such as proteins, pectin, vitamins, pigments, essential oils, aroma compounds, flavour compounds etc. from many different materials. The efficiency of the extraction process depends on the selectivity of the commonly used solvent such as typically water, organic solvents (e.g. hexane, methylene chloride, ethyl acetate), alcohol and supercritical CO2. We offer different types of SOLTEQ® extraction equipment as follows:

  • Solid-liquid extraction unit
  • Multi-stage solid-liquid extraction unit
  • Supercritical fluid extraction (SFE) unit
  • Liquid-liquid extraction unit (packed column type)
  • Liquid-liquid extraction unit (rotating disc column type)
  • Liquid-liquid extraction unit (centrifugal separator type)

This Solid-Liquid Extraction Unit has been designed for students demonstration on the extraction process whereby components can be selectively extracted from solid mixtures using a suitable solvent.

Experimental capabilities:

  • Determination of the extraction efficiency.
  • Effects of solvent flow rate, contact time and solvent feed temperature on the extraction efficiency.
  • Batch and continuous extraction.
  • Semi-continuous extraction using Soxhlet method.
  • Mass balance analysis.

Supercritical Fluid Extraction

Model No: BP180

Description:

Extraction plays a vital role in food processing industries where different types of extraction equipment can be found for processes like extraction of edible oil from oilseeds, extraction of coffee for soluble coffee production, decaffeination of coffee and tea, etc. Other processes include extraction of compounds such as proteins, pectin, vitamins, pigments, essential oils, aroma compounds, flavour compounds etc. from many different materials. The efficiency of the extraction process depends on the selectivity of the commonly used solvent such as typically water, organic solvents (e.g. hexane, methylene chloride, ethyl acetate), alcohol and supercritical CO2. We offer different types of SOLTEQ® extraction equipment as follows:

  • Solid-liquid extraction unit
  • Multi-stage solid-liquid extraction unit
  • Supercritical fluid extraction (SFE) unit
  • Liquid-liquid extraction unit (packed column type)
  • Liquid-liquid extraction unit (rotating disc column type)
  • Liquid-liquid extraction unit (centrifugal separator type)

Supercritical Fluid Extraction (SFE) is the process of extracting component from powdered solid using supercritical fluids as the extracting solvent. SFE process, on a small or large scale, can be effectively used to either strip unwanted material from a product (e.g. decaffeination) or collect a desired product (e.g. essential oils). Carbon dioxide (CO2) is the most used supercritical fluid, sometimes modified by co-solvents such as ethanol or methanol. Extraction conditions for supercritical carbon dioxide are above the critical temperature of 31 °C and critical pressure of 74 bar.

Our SOLTEQ® SFE unit comes with extraction vessel from 300 to 1,000 ml in size and operates between 100 to 500 bar pressure.

Experimental capabilities:

  • Operations of supercritical fluit extraction (SFE) process
  • Determination of optimized pressure and temperature
  • Operations of supercritical fluid fractionation (SFF) process

Sterilisation Equipment

Cleaning-in-Place (CIP) Unit

Model No: FD17

Description:

Clean-in-place (CIP) system is used for automatic cleaning of the interior surfaces of pipes, vessels, process equipment, filters and associated fittings, without disassembly. CIP system is crucial for industries that requires high levels of hygiene, and include: dairy, beverage, brewing, processed foods, pharmaceutical, and cosmetics. The benefits of SOLTEQ® CIP system to industries include faster cleaning, less labour-intensive and more repeatable, and poses less of a chemical exposure risk. Options include fully automated systems with programmable logic controllers, multiple balance tanks, sensors, valves, heat exchangers, data acquisition and specially designed spray nozzle systems.

Sterilisation-in-Place (SIP) uses superheated steam to sterilise some mobile vessels or production equipment without prior disassembly. SOLTEQ® SIP system is particularly useful in areas where germ reduction plays a decisive role, e.g. biotechnology or the food industry. As an optional final step of the cleaning process, steam sterilisation usually takes place after the CIP.

This Clean-In-Place (CIP) Unit is a mobile cleaning unit designed to complement other SOLTEQ® process units requiring sterilization before and after use.

Experimental capabilities:

  • Carry out clean-in-place for sanitary process equipment and pipelines.

Laboratory Pasteuriser

Model No: BP159-A

Description:

Clean-in-place (CIP) system is used for automatic cleaning of the interior surfaces of pipes, vessels, process equipment, filters and associated fittings, without disassembly. CIP system is crucial for industries that requires high levels of hygiene, and include: dairy, beverage, brewing, processed foods, pharmaceutical, and cosmetics. The benefits of SOLTEQ® CIP system to industries include faster cleaning, less labour-intensive and more repeatable, and poses less of a chemical exposure risk. Options include fully automated systems with programmable logic controllers, multiple balance tanks, sensors, valves, heat exchangers, data acquisition and specially designed spray nozzle systems.

Sterilisation-in-Place (SIP) uses superheated steam to sterilise some mobile vessels or production equipment without prior disassembly. SOLTEQ® SIP system is particularly useful in areas where germ reduction plays a decisive role, e.g. biotechnology or the food industry. As an optional final step of the cleaning process, steam sterilisation usually takes place after the CIP.

This Laboratory Pasteuriser is a self-contained miniature-scale HTST (High-Temperature Short-Time) unit which allows testing on effects of heat processing on product quickly and economically. The HTST pasteurisation process use very small quantities of product in relatively short time. Products that can be pasteurised include raw milk, nectars, fruit juices, skimmed milk, ice-cream mix, soft drinks, pharmaceuticals and margarine emulsion.

Experimental capabilities:

  • Operation of a continuous HTST pasteurisation unit using selected liquid foods
  • Learning the importance of Clean-In-Place (CIP) procedures
  • Varying and controlling holding times
  • Calculation of heat transfer coefficient in a plate heat exchanger for various plate and gasket configurations
  • Calculation of heat recovery

Oil Processing Equipment

Oil Deodorising Unit

Model No: BP516

Description:

Edible oils purchased in stores are known as “RBD” oils, i.e. oils that have been Refined, Bleached and Deodorised. Processing of edible oils is often broken into the three RBD categories: refining, bleaching and deodorising. Refining of oils may include neutralisation of fatty acids, removal of phospholipids (a compound containing phosphorous), and filtering of the oil. Bleaching removes the oil components that increase the rate of oxidation. When oil is used at high temperatures, for example when pan frying or deep-fat frying, oxidation is accelerated and the oil may develop undesirable characteristics such as off flavour or dark colour quickly. Bleaching allows the oil to be used for a longer period of time before these undesirable characteristics occur. Deodorising removes all of the unwanted components (vitamins, fatty acids, protein fragments, traces of pesticides and heavy metals, etc.) from the oil, leaving it flavourless and odourless, essentially the same as other oils which are deodorised.

This Oil Deodorising Unit is a lab-scale batch processing vessel capable of carrying out the deodorisation process on small batches of edible oils, as part of the edible oil refining process. Free fatty acids, ketone and acetaldehyde traces in edible oils render an unpleasant odour to the oils. Removal of these compounds is achieved by a steam stripping process, under high temperature and high vacuum conditions, where the steam is passed through the

Experimental capabilities:

  • Effect of variation of operating parameters such as temperature and vacuum pressure
  • Effect of variation of quantity of direct steam added
  • Effect of variation of overall process timeheated oil

Oil Hydrogenation Unit

Model No: BP517

Description:

Edible oils purchased in stores are known as “RBD” oils, i.e. oils that have been Refined, Bleached and Deodorised. Processing of edible oils is often broken into the three RBD categories: refining, bleaching and deodorising. Refining of oils may include neutralisation of fatty acids, removal of phospholipids (a compound containing phosphorous), and filtering of the oil. Bleaching removes the oil components that increase the rate of oxidation. When oil is used at high temperatures, for example when pan frying or deep-fat frying, oxidation is accelerated and the oil may develop undesirable characteristics such as off flavour or dark colour quickly. Bleaching allows the oil to be used for a longer period of time before these undesirable characteristics occur. Deodorising removes all of the unwanted components (vitamins, fatty acids, protein fragments, traces of pesticides and heavy metals, etc.) from the oil, leaving it flavourless and odourless, essentially the same as other oils which are deodorised.

This Oil Hydrogenation Unit is a lab-scale batch processing vessel capable of carrying out an oil modification process – hydrogenation, on small batches of edible oils, to increase the degree of saturation. By varying the process conditions, unsaturated oils can be ‘hardened’ by reacting with hydrogen gas, in the presence of a nickel catalyst to speed up the rate of reaction, forming saturated fats.

Experimental capabilities:

  • Effect of variation of operating parameters such as temperature, vacuum pressure and agitation speed
  • Effect of quantity of catalyst introduced for the hydrogenation process

Oil Neutraliser-Washer-Bleacher

Model No: BP515

Description:

Edible oils purchased in stores are known as “RBD” oils, i.e. oils that have been Refined, Bleached and Deodorised. Processing of edible oils is often broken into the three RBD categories: refining, bleaching and deodorising. Refining of oils may include neutralisation of fatty acids, removal of phospholipids (a compound containing phosphorous), and filtering of the oil. Bleaching removes the oil components that increase the rate of oxidation. When oil is used at high temperatures, for example when pan frying or deep-fat frying, oxidation is accelerated and the oil may develop undesirable characteristics such as off flavour or dark colour quickly. Bleaching allows the oil to be used for a longer period of time before these undesirable characteristics occur. Deodorising removes all of the unwanted components (vitamins, fatty acids, protein fragments, traces of pesticides and heavy metals, etc.) from the oil, leaving it flavourless and odourless, essentially the same as other oils which are deodorised.

This SOLTEQ® Oil Neutraliser-Washer-Bleacher unit is a lab-scale batch processing vessel capable of carrying out the neutralisation, washing and bleaching processes on small batches of crude edible oils, as part of the edible oil refining process. Removal of free fatty acids (FFA) is done by the neutralisation process, forming a water-soluble soap, subsequently removed by washing, gravity settling and draining. Colour and impurities are then removed by mixing the oil with bleaching earth.

Experimental capabilities:

  • Effect of variation of operating parameters such as temperature, vacuum pressure and agitation speed
  • Effect of volume and concentration of caustic solution for the neutralisation process
  • Effect of quantity of adsorbent for the bleaching process

Drying Equipment

Lab Scale Spray Dryer

Model No: FD20

Description:

In the food industry which is so diversified and extensive, there are a great number of different types of dryer would be in use. There are tray dryers, drum dryers, fluidized bed dryers, spray dryers, rotary dryers and freeze dryers, to name a few. Although these dryers differ physically and operates differently for different objectives, they all apply the same principles of mass and heat balances as the basis.

As an example, in tray dryers, the food is thinly spread out on trays in which the drying takes place. Heating may be by an air current sweeping across the trays, by conduction from heated trays or heated shelves on which the trays lie, or by radiation from heated surfaces. Most tray dryers are heated by air, which also removes the moist vapours. In a spray dryer, on the other hand, liquid or fine solid material in a slurry is sprayed in the form of a fine droplet dispersion into a current of heated air. Air and solids may move in parallel or counterflow. Drying occurs very rapidly, so that this process is very useful for materials that are damaged by exposure to heat for any appreciable length of time. The dryer body is large so that the particles can settle, as they dry, without touching the walls on which they might otherwise stick. Spray drying is applied on a large scale in the dairy industry and for drying coffee.

This Lab Scale Spray Dryer is a bench mounted unit which is designed for the rapid spray drying processes involving aqueous emulsions, solutions, suspensions and colloids.

Experimental capabilities:

  • Processing aqueous emulsions, solutions, suspensions and colloids
  • Downward co-current operation (a fine jet of the liquid is brought into contact with a hot air steam)
  • Incorporates manual jet de-blocking device

Pilot Scale Spray Dryer

Model No: FD21

Description:

In the food industry which is so diversified and extensive, there are a great number of different types of dryer would be in use. There are tray dryers, drum dryers, fluidized bed dryers, spray dryers, rotary dryers and freeze dryers, to name a few. Although these dryers differ physically and operates differently for different objectives, they all apply the same principles of mass and heat balances as the basis.

As an example, in tray dryers, the food is thinly spread out on trays in which the drying takes place. Heating may be by an air current sweeping across the trays, by conduction from heated trays or heated shelves on which the trays lie, or by radiation from heated surfaces. Most tray dryers are heated by air, which also removes the moist vapours. In a spray dryer, on the other hand, liquid or fine solid material in a slurry is sprayed in the form of a fine droplet dispersion into a current of heated air. Air and solids may move in parallel or counterflow. Drying occurs very rapidly, so that this process is very useful for materials that are damaged by exposure to heat for any appreciable length of time. The dryer body is large so that the particles can settle, as they dry, without touching the walls on which they might otherwise stick. Spray drying is applied on a large scale in the dairy industry and for drying coffee.

This Pilot Plant Spray Dryer is designed for rapid drying of liquids, solutions, and liquid suspensions. It consists of a feed pump, air heater, air disperser, atomizer, drying chamber and series of systems for exhaust air cleaning and powder recovery / separator. One of the main advantages of spray drying is that it can produces dry powder particle of controllable particle size, form, moisture content, shape and other specific properties which is irrespective of heat sensitivity and drying capacity.

Experimental capabilities:

  • Converts liquid feedstock into powder with well defined properties (e.g. level of moisture or residual in powder, particle morphology or size and powder density)
  • Processing aqueous emulsions, solutions, suspensions and colloids
  • Downward co-current operation
  • Effect of drying gas flowrate on yield
  • Effect of feed properties on yield (e.g. viscosity, solid content, surface tension, temperature, volatility of solvent, etc)
  • Effect of inlet & outlet temperature of air on yield
  • Effect of atomizer / spray nozzle on powder size

Pilot Scale Spray Dryer

Model No: FD21

Description:

In the food industry which is so diversified and extensive, there are a great number of different types of dryer would be in use. There are tray dryers, drum dryers, fluidized bed dryers, spray dryers, rotary dryers and freeze dryers, to name a few. Although these dryers differ physically and operates differently for different objectives, they all apply the same principles of mass and heat balances as the basis.

As an example, in tray dryers, the food is thinly spread out on trays in which the drying takes place. Heating may be by an air current sweeping across the trays, by conduction from heated trays or heated shelves on which the trays lie, or by radiation from heated surfaces. Most tray dryers are heated by air, which also removes the moist vapours. In a spray dryer, on the other hand, liquid or fine solid material in a slurry is sprayed in the form of a fine droplet dispersion into a current of heated air. Air and solids may move in parallel or counterflow. Drying occurs very rapidly, so that this process is very useful for materials that are damaged by exposure to heat for any appreciable length of time. The dryer body is large so that the particles can settle, as they dry, without touching the walls on which they might otherwise stick. Spray drying is applied on a large scale in the dairy industry and for drying coffee.

This Tray Dryer is ideally suitable for lab tests on drying of food materials such as spices, chips, nuts, etc. It can also be used for lab test on drying of pharmaceuticals, chemicals, powders, granules, etc. Custom-built models of different sizes and requirements can be designed upon request.

Experimental capabilities:

  • Use of psychrometric charts for mass and energy balance
  • Demonstraction of drying rate curce
  • Effect of temperature and air velocity on drying rate

Crystallisation Equipment

Lab-Scale Crystallisation Unit

Model No: BP123

Description:

Crystallisation which is the process of forming crystals from solution has found many applications in food processing by the virtue that it is a physical separation method to obtain the solid in a pure form. A typical example is the recovery of crystalline products (e.g. sugar, glucose, lactose, citric acid, salt) for the removal of certain unwanted components. Another example is in fondants processing where the syrup is beaten with cooling which induces crystallisation before the fondant is left to mature for a day.

Crystallisation equipment in food processing can be in the form of crystallisers and evaporators. A crystalliser can be a simple open tank in which the solution loses heat to its surroundings after which as the solution slowly cools down large crystals are generally produced. Evaporative crystallisers, on the other hand, are common in the sugar and salt industries and they are usually of calandria type.

This Lab-Scale Crystallisation Unit is a lab-scale process skid capable of demonstrating the basic principles of a crystallisation process.

Experimental capabilities:

  • Demonstration of crystallization processes using evaporation, surface cooling, vacuum cooling and reaction methods.
  • Study of solubility curves and phase diagrams for crystallization.
  • Observation of formation of crystals, nucleation and crystal growth.
  • Effects of circulation and feed flow rates on the crystallization rates.
  • Effects of pressure, temperature and reaction on the crystallization rates.

Pilot Scale Crystallisation Unit

Model No: BP121

Description:

Crystallisation which is the process of forming crystals from solution has found many applications in food processing by the virtue that it is a physical separation method to obtain the solid in a pure form. A typical example is the recovery of crystalline products (e.g. sugar, glucose, lactose, citric acid, salt) for the removal of certain unwanted components. Another example is in fondants processing where the syrup is beaten with cooling which induces crystallisation before the fondant is left to mature for a day.

Crystallisation equipment in food processing can be in the form of crystallisers and evaporators. A crystalliser can be a simple open tank in which the solution loses heat to its surroundings after which as the solution slowly cools down large crystals are generally produced. Evaporative crystallisers, on the other hand, are common in the sugar and salt industries and they are usually of calandria type.

This Lab-Scale Crystallisation Unit is a lab-scale process skid capable of demonstrating the basic principles of a crystallisation process.

Experimental capabilities:

  • Demonstration of crystallization processes using evaporation, surface cooling, vacuum cooling and reaction methods.
  • Study of solubility curves and phase diagrams for crystallization.
  • Observation of formation of crystals, nucleation and crystal growth.
  • Effects of circulation and feed flow rates on the crystallization rates.
  • Effects of pressure, temperature and reaction on the crystallization rates.

Small Scale Production Crystallisation Unit

Model No: BP125

Description:

Crystallisation which is the process of forming crystals from solution has found many applications in food processing by the virtue that it is a physical separation method to obtain the solid in a pure form. A typical example is the recovery of crystalline products (e.g. sugar, glucose, lactose, citric acid, salt) for the removal of certain unwanted components. Another example is in fondants processing where the syrup is beaten with cooling which induces crystallisation before the fondant is left to mature for a day.

Crystallisation equipment in food processing can be in the form of crystallisers and evaporators. A crystalliser can be a simple open tank in which the solution loses heat to its surroundings after which as the solution slowly cools down large crystals are generally produced. Evaporative crystallisers, on the other hand, are common in the sugar and salt industries and they are usually of calandria type.

This SOLTEQ® Small Scale Production Crystallisation Unit can be used for small scale crystallisation process, in batch or semi-continuous mode. It comes with vessels made of borosilicate glass and other necessary equipment and instruments for conducting evaporative or cooling crystallisation process.

Experimental capabilities:

  • Study of crystallization process by batch evaporation
  • Study of crystallization process by continuous evaporation and cooling

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