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Reaction flavors cooling Equipment

Industrial cooling equipment varies according to the consistency and temperature conversion demands the material you are handling, but the process typically involves heat exchange treatment as your products are conveyed through a cooling chamber equipped with extraction fans or circulating water. Temperature control is a crucial aspect of your commercial production and cooling systems are applied to a range of industries.

Cooling

Everything tastes like porridge, the saying goes. That may be an exaggeration, but in theory, reaction flavors could make everything taste the same. Thankfully, flavorists and chemists in the flavor industry are more inventive than that, and colorful process flavors treat our taste buds to a broad palette of sensations, flavors and aromas.

Reaction flavors

Medium-scale production of extruded hot melt masses benefits from reliable, efficient cooling technology. This all-in-one solution offers excellent throughput in a small form factor that's easy to use and delivers consistent results - all while using less energy.


<h2>Efficient medium-scale production drum cooler for solidification of viscous hot melt products</h2>
The BBA Innova CCC95 drum cooler is a highly efficient drum cooler designed for continuous operation and is available in 450kg per hour and 750kg per hour throughput variants depending on your requirements.

The innovative design has enabled a small footprint machine with excellent efficiency that is flexible enough to fit almost anywhere.

The closed water loop cooling media provides highly consistent results and means energy consumption of under 2.5kW.

Built in crusher unit is optimized for a narrow distribution of chip sizes, and optional micro-crusher shaft is available for fine finishing.

Drum cooler for hot melt processes

Pharmaceutical production of extruded hot melt masses requires a GMP designed, FDA approved hot melt cooler that meets the highest demands of the industry whilst maximising throughput and cooling efficiency.


<h2>Production GMP hot melt extrusion cooler</h2>
The BBA Innova CCR-40/35-PH is an innovative cooler using Chilled Cooling Rolls technology to solidify product after passing through a hot melt extruder, which is then passed to a built-in flaker.

Designed specifically for pharmaceutical operation, the CCR-40/35-PH is compact and easy to set and use whilst achieving high throughput. Suitable for GMP environments thanks to the complete separation of drive and processing sections, the unit has been designed to be easy to clean to the highest required standards for pharma applications.

All-FDA approved materials are used throughout, and product-contacting components are all removable simply, without the need for tools.

With a maximum throughput of 50kg per hour, this unit is ideal for most production settings. All cooling parameters developed in the lab via the CCR-20/12-PH lab version are directly scalable to this production machine, reducing time in taking product from R&amp;D to production.

GMP cooler for hot melt extrusion

The food and feed industry has high food safety requirements making frequent cleaning and inspection necessary. There is a need for a clean and even discharge system that can handle any type of granular product without cross-contamination and leaves no product in the cooler after emptying.


<h2>An efficient cooling technique with the cleanest discharge system with no risk of cross-contamination between different products</h2>
Geelen Counterflow’s Swivel Valve Cooler operates by effectively absorbing the moisture out of the granules. A new product is continuously fed in through the inlet valve, while the Swivel Valve discharger ensures smooth discharging of cooled product into the hopper. It thus also avoids mixing up the cooled and uncooled produce by gently lifting up the product bed.

It is designed to have the cleanest discharge system available. The gravity feed cooler is triggered by a level or temperature sensor and driven by a hydraulic cylinder and power pack. Open and closed positions of the discharger can be adjusted either manually or remotely by the controller or PLC.

The gravity feed cooler is available in multiple sizes, each with different cooling surface areas. In combination with your process details, the cooling surface determines the air volume that is required for proper cooling. Its bin walls can be customized according to your specifications.

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Gravity feed cooler

Organic volatile compounds from fruits, vegetables and herbs are essential to manufacturing flavors, extracts, and pure powders. But elevating temperatures during the evaporation process risks altering their chemical structure and lowering the quality of the final product.


<h2>Gentle freeze-drying for fruit powders, herbal extracts, and flavors</h2>
The DryBand system by Bucher Merk is a dynamic belt dryer designed to dry delicate food ingredients. The material moves through an intermediate vacuum chamber between the top and bottom belt section. The drying unit has a vacuum range of 0.5 to 50 mbar and a feeding rate of up to 4,000 kg/h.

The continuous system can be configured for variable or constant drying with heating plates underneath the belt. A crushing device at the discharge end breaks the dried products into powders after drying. Meanwhile, the vapors are collected in an integrated condenser.

Vacuum belt dryer for fruit, vegetable and herbal extracts

Bucher Merk Process offers vacuum drying, freeze drying and zeodration solutions for the production of valuable concentrates in food, pharmaceutical and chemical industries.

Plant-based eating has taken the world by storm, emerging as a global phenomenon among individuals seeking a more sustainable lifestyle.

Once criticized for being flavorless, plant-based cuisine has made impressive strides in creating delicious and meat-like dishes. As a result, people now anticipate being pleasantly surprised by new tastes and flavors, such as meaty and roasty variations.

That’s where reaction flavors come in. The Maillard reaction, which occurs when amino groups (proteins) and reducing sugars are subjected to heat, creates the aromatic compounds that contribute to these rich, roasty, and meaty flavors.

Food ingredient producers usually dry food additives, such as reaction flavors, with vacuum (belt) drying technology. But here's the catch: not all reaction flavors are created equal, and for some stronger flavors, relying solely on the contact heating in the dryer may not be enough.


<h2>Bring flexibility on board your vacuum belt dryer</h2>
Driven by our curiosity about the topic, we spoke with a team of drying experts from <a href="https://www.bucherunipektin.com/bucher-merk-process" target="_blank" rel="noopener">Bucher Merk</a>, which specializes in vacuum drying.

According to process engineer Stefan Schmiedlin: “<em>Not all customers desire the same flavors. Some want a stronger profile, while others prefer a lighter taste. And it all comes down to controlling the Maillard reaction, which requires optimal heat distribution.” </em>

Overheating has a risk of darker color or taste changes or even burned aspects for some flavors. Bucher Merk developed a patented solution with radiant heating plates for its vacuum belt dryer that offers to control the effect of the Maillard reaction.

<em>"Flexibility for food additive producers is key. Products that require a strong Maillard reaction, as well as those which need more heat for drying as pectin, can be dried using additional radiant heating technology instead of the standard vacuum belt dryer. Having the option to dry with or without heating plates allows makers to dry multiple products in one installation,”  </em>says Mayur Modi, Process and Sales Director at Bucher Merk.

Bucher Merk vacuum belt dryer has six heat zones - four for heating and two for cooling - each with its own temperature controls. With the addition of radiation plates above each heating zone, the Maillard reaction can be controlled much better.
<h2>What reaction flavors need is just more energy</h2>
“<em>Just</em> <em>picture your kitchen oven with both lower and upper heating elements. Similarly, in the vacuum belt dryer, we have a contact plate beneath the belt and the heating plates positioned on top that allows radiation heating,” </em>explains Stefan.

The energy applied from both sides – the top and the bottom – ensures uniform drying over the cake thickness.

“<em>But there’s more. This approach also significantly reduces residence time resulting in increased throughput per hour</em>,” Andreas Hauri, Business Development Manager at Bucher Merk, points out.

And adding more energy doesn't mean higher costs. In fact, it's quite the opposite. The belt moves faster to have a short residence time, allowing for higher material throughput per hour.

Thanks to these radiant heating plates, making rich, meaty, or roasty flavors has never been easier and flavor makers can unleash their creativity in a single drying system.

From flavorless to fabulous: unlocking the full potential of reaction flavors for tasty plant-based food

Food

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

Herbs have always been shrouded in mystery. The delicate plans produce overpowering bouquets and potent remedies. Herbal extraction technology gets to the core of this mystery and makes bioactive compounds available for a range of applications. Rich in antioxidants, anti-inflammatories, and aromas, herbal extracts are vital ingredients for medicines, foods, cosmetics, and wellness products.

Herbal extracts

The building blocks of matter have driven the imagination of philosophers, scientists, and artists for millennia. But, for manufacturers, these elements have a more concrete existence as powders. Powder processing technology conditions these primary materials to create a vast range of products, from chemicals and foods to pharmaceuticals and ceramics.

Powder

Industrially manufactured soups gained traction in the 19th century when canning was invented and they have been warming us ever since. Whether it’s a classic ready-to-eat canned soup, condensed soup or a dry soup mix, soup manufacturing equipment for mixing, cooking, boiling, or sterilizing caters to every manufacturer’s production requirements.

Soup

Find production technology for Reaction flavors cooling, and connect directly with leading machine manufacturers worldwide

Reaction flavors cooling Equipment

Which reaction flavors cooling equipment do you need?

Drum cooler for hot melt processes

GMP cooler for hot melt extrusion

Gravity feed cooler

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