Fully automated kitchen with ANDRITZ Gouda contact drum dryer
Tests in the ANDRITZ pilot plant made it clear that drum drying is the optimum choice to obtain the desired taste and other properties in Mraz Agro starch and sourdough products thanks to the Maillard reaction, a non-enzymatic browning process. The slurry is fed to the drum (or single) dryer, processed to form a thin film, then cooked and dried within one rotation. As well as being dried, the slurry is pasteurized by the heat, making it non-perishable. The starch in the slurry is gelatinized so that the product can be digested, and this also ensures that it is easily soluble when reconstituted.
One of the technological challenges Mraz Agro faced and asked ANDRITZ to solve was the option of drying multiple products at different machine settings. Normally, a dryer fulfils only one purpose, but here there are different ways of running the machine, essentially delivering multiple dryers instead of just one. It can be run as one double, two single or one single drum dryer. Switching machine capacity is effortless with Metris addIQ control systems. Visualization and automation are adapted to the chosen machine, and only the selected functions are shown. Everything from viscosity and dry matter content to particle size can be easily controlled and optimized. The facility for adjusting temperatures during drying prevents any damage to sensitive ingredients and preserves vitamins.