KAPA ENGINEERING SRL

DRYERS PHYSIS DOES NOT PRESENT THE EFFECT OF CARAMELLIZATION
Carmelization is a phenomenon which appears in the structure of sugars of materials that are heat treated giving a darker color to the product. Appears to the sugar content of the ketones and glucose that exists in olive pomace. Generated by high temperatures (for wet pomace over 400 Celsius degrees, releasing pigments and smell of rotten fruit. Carmelization creates a hard crust on the outer surface of the granule so the water remains trapped in the core.The common rotary dryers introduces the heat exactly in their entry that is the main entrance of the material, thereby creates a thermal shock of the olive pomace and the outer layers of the granule present the effect. To release the trapped water in the heart of granule, requires more heat that intensify the effect, creating a vicious circle from which the result is bad drying, enormous consumption, intolerable odors in the environment at very large distances and tanning of the material. To the conventional dryers the moisture is forwarded mixed to the material from the entry to the exit. The dry material is absorbent so mixing with moist air, absorb again the moisture creating yet vicious cycle.

PHYSIS use low temperatures for drying that do not present carmelization effect. Instead provide large amounts of dry air that is the vehicle for moisture removal The dry air enters every meter of the processing path and cleared at each line. So with minimal consumption since the required heat is minimal, achieve an excellent drying result without discoloration of the pomace that maintains it's natural flavor without bad smells even in the same room of the process.