Adaptation service/pilot facilities - Our technical center:
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Whether you require feasibility studies for a process or optimization of process parameters; our technical center is always at your service.
Our pilot facilities allow flexible use for all processes involving vacuum drying. Naturally, we perform custom tests with detailed recording and evaluation.
Just ask us!
We can perform the following processes in laboratory tests:
Drying processes:
- Convection drying
- Freeze drying
- Vacuum drying
- Microwave vacuum drying
The following facilities are available:
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| Type of facility: |
Laboratory vacuum
belt drier |
Drying processor |
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| Product handling: |
Belt or product tray/
pelletized charging for
granulates using charging
drum
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Turntable tray or rotating drum
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| Size: |
Chamber:
d=500 x l= 2000 mm
Belt:
w=260 x l = 1400 mm
Trays:
Stainless steel or PC
with 320 x 260 mm
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Chamber:
Cubic 300 x300 x300 mm
Plate:
d= 300 mm x h= 40 mm
Drum:
d= 200 mm x 250 mm
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| Operating mode: |
Continuous or
charge mode
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Charge mode
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| Feed: |
High viscosity pump or
manual tray charging
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Manual charging
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Heating modes
and area: |
Contact heating plate
20-150 °C / 4 zones
Infrared radiation heater:
20-400°C
Microwave: 0-850 W
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Contact heating plate:
20- 200 °C
Infrared radiation heater
20-600°C
Microwave: 0-850 W
Convection: 20-200 °C /
0-10 m/s
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| Vacuum system: |
Rotary disc/roots combination
200/ 450 m³/h down to
< 1 mbars abs
Glass condenser 0,25 m²
/ down to -40°C
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Two-stage rotary vane pump 12 m³/h down to
< 0,1 mbars abs
Freeze condenser down to
-50°C |
Measuring
technique: |
IR surface product
temperature
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IR surface product temperature drying progress via online precision scale
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Product quantity
and performance: |
Vacuum belt drying >
3 kg/ test at evaporation
capacity up to 0.4 kg/h
Microwave drying up to 1 kg/h
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Plate and drum tests
>0.5 l/ test |
| Test location: |
Laufenburg, Merk Process |
Karlsruhe, University |
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Experience with products:
Liquid, pasty products:
Baking mixtures, malted chocolate drinks, malt, coffee extract, fruit concentrates, vegetable concentrates, soup seasonings, meat extracts, products containing glucose, products containing soya, vegetable extracts, aromas, cosmetic products, dyestuffs, enzymes, fine chemicals, aromas, pharmaceutical products, proteins, products containing salt.
Pelletized products:
Fresh herbs, fruits, vegetables
Performance of tests:
Feasibility studies
Test documentation and evaluation
- Test description
- Process parameters
- Comparison of calculated and measured values
- Description of product characteristics
- Data logging with list of analog readings in MS-Excel
Laboratory equipment:
- Heidolph Viscojet agitator
- Sartorius MA 50 thermo-gravimetric moisture measurement
- Kruess 0-90 Brix refractometer
- Laboratory scale 5000 g
Costs:
- The costs for laboratory tests are calculated according to our current daily rates.
Partnerships:
University of Karlsruhe, Institute for Food Processing Technology
Contact:
Dieter Merk
CEO
Tel. 07763/9272-0
dieter.merk@merk-mdp.com
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