Drying: 

Removal of liquids by evaporation in a fluidbed dryer for thermally treat of powders, fibres, crystals and pelletized or extruded materials.

Cooling: 

After heating the product during the drying process in most of the cases cooling is required. The fluidbed cooler can be integrated with the dryer or supplied as a separate unit. 

Calcining: 

Thermal  process to remove and evaporate crystalline water.  

Roasting / Texturization:  

Heat treatment to influence taste, flavour and texture.

Torrefaction: 

Torrefaction of biomass is a mild form of pyrolysis at temperatures typical ranging between 200 – 3200°C .  During torrefaction the biomass properties are changed to obtain a much better fuel quality for combustion and gasification applications.  

Puffing:

Products like rice and wheat are expanded at a high temperature resulting in a lower bulk density and to obtain better cooking properties. 

Sterilization & Pasteurization: 

Natural ST-HT steam sterilization & pasteurization for spices, herbs & botanicals, dried vegetables, seeds & nuts. 

High and low temperature between 1030°C – 1220°C ( Sterilization) and 850°C – 980°C ( Pasteurization) within maximum of 60 seconds followed by a drying and cooling process. 

Blanching: 

Heat treatment to deactivate enzymes and removal of peels.

Steam Stripping / Inertgas Drying:

Removal of solvents either by inert gas heating or by direct exposure of steam.