We wish to demonstrate two complex projects that involved the use of powder material handling systems and pneumatic conveying. This is part of a series of case studies that from our engineering group and its focus on becoming a market leader in food processing plants. For detailed information on granular and powder materials, otherwise read on.
A food processing plant required a custom unit to cool the cocoa cakes from the cocoa press. The cocoa cakes leave the press at 90 to 100 degrees Celsius and need to be cooled to less than 40 degrees Celsius for storage.
The best fit solution involved the design of a chilled water cooling unit system that used conduction, convection and heat extraction cooling methods. This system allows the cocoa cakes to be cooled in a very short time. The dust and heat extractors allow the cooling unit to be operated without any dust emission and condensation. This increased the storage and shelf-life of the cocoa cakes.
After the brief cooling, the cocoa cakes are pneumatically conveyed to silo and storage system. A secondary positive pneumatic conveying (pressure) system transfers the cocoa cakes to 25kg for packing and 1-tonne big/bulk bag for filling and packing.
In order for the cocoa cakes not to increase in temperature during conveying, an after cooler unit is required after the blower. The after cooler maintains the conveying temperature at a low level and removes the heat generated from the product impacts while being conveyed.
Custom 25kg bag packing and 1-tonne big/bulk bag filling and packing machines were used in the best-fit solution. These machines fill and pack by gross or net weight; however, specific packing machines could have been used if the food processing plant desired it. Our state-of-the art technology in weighing and loading systems enables achievement of high efficiency filling and packing with little give-away.
The systems and components used in the cocoa cake cooling process are as follows:
Example of a pneumatic conveying, cooling units and silo storage with automatic control for cocoa cakes
A blending plant where flour and sugar is used to make various distinct premixes is an example of a project that has many complex requirements.
Custom designed outdoor silos are used to store flour (the major ingredient). The flour is received directly from nearby flour mills. Sugar and other minor ingredients come to the plant in 25kg and 1-tonne big bags. The bags are tipped into a 25kg small bag tipping station and bulk bag discharger unit. The raw crystal sugar come in bulk bags and is transferred to a robust universal grinder to grind it to a fine sugar powder. This fine sugar is then stored temporarily in a sugar agitator hopper before being transferred to another weighing hopper for further mixing.
We have much experience and expertise in mixing and blending processes that use either a gentle or high speed mixers. The best choice of mixer depends on the products and characteristics.
The systems and components used in the cocoa cake cooling process are as follows:
Flour storage silos, sugar grinding, conveying, weighing and blending system
Pneuvay is a leading system integrator for powder material handling systems in food processing plants. We cover the Asia-Pacific and Middle East and are expanding into the Australian industry. We service many large food producers and provide best fit and turn key solutions for food processing plants looking to:
If you have any questions powder material systems for a specific food processing plant, feel free to call on 1300721458 or contact us.
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