Food and Biotechnology
- Processing of ingredients, mixing and reaction: batch or continuous.
– Reactors and homogenization tanks – emulsion.
– Evaporation of thermolabile products, crystallization.
– Heat Exchange.
– Dryers starch, gluten and protein.
– Filtration systems and removal.
– Dryers exhausted and rich biomass.
– Coating of probiotics.
– Technology solids handling and containment