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.

– Fermenters.

– Filtration systems and removal.

– Dryers exhausted and rich biomass.

– Coating of probiotics.

– Technology solids handling and containment

Download the new PFD!