| Shortly we will move into our new destination in Lippersmatt 2 in D-79725 Laufenburg. |
------------------
|
Development of a quality- and energy optimized process for instant coffee.
Kooperationspartner: Universität Hamburg-Harburg, Institut für Thermische
Verfahrenstechnik, Prof. Dr. Rudolf Eggers |
------------------
|
Development of modular drying processor with innovative control concept based on process simulation
Promotion project: Pro Inno II
|
Development of new, dried food products usually requires comparison with various processes even during the development phase.
For this purpose Merk Process in cooperation with its project partner, the LVT Institute at the University of Karlsruhe has developed a drying processor for use in the laboratory.
This device facilitates selection of a suitable drying process for a certain product. |
|
|
Advantages of drying processor:
- Series and parallel use of familiar drying processes is possible.
- Simple change-over between:
- various heating techniques
- process pressure
- product guidance and handling
- Utilization of synergic effects, particularly for measuring and control technology
- Evaluation of various drying processing in consideration of the case history (data collection)
|
| |
Operating modes:
|
Tray mode:
(opt. + contact heater + radiation heater)
- Microwave drying at atmospheric pressure
- Microwave vacuum drying (< 50 mbars)
- Microwave convection drying
- Convection drying
- Vacuum drying (7- 50 mbars)
- Freeze drying (0.1- 6 mbars)
|
|
|
| |
Drum mode:
- Microwave drying at atmospheric pressure
- Microwave vacuum drying (< 50 mbars)
- Microwave convection drying
- Convection drying
|
|
 |
| |
