Alfa Laval. Kathabar dry air system Icelandic Fish Meal Association. Bent Ludvigsen Global Sales & Technology. 5 6 April 2018

Transcription

1

2 Alfa Laval Kathabar dry air system Icelandic Fish Meal Association 5 6 April 2018 Bent Ludvigsen Global Sales & Technology

3 The company Alfa Laval is a leading global provider of specialized products and engineered solutions. Slide 3

4 Alfa Laval milestones s Swedish engineer and inventor Gustaf de Laval and his business partner Oscar Lamm establish the company AB Separator to manufacture and sell their centrifugal separator, which separates milk from cream. AB Separator becomes a listed company on the Stockholm Stock Exchange. Gustaf de Laval dies, aged 67, with 92 Swedish patents to his name. The man of high speed is engraved on his memorial. The first heat exchanger is introduced. Development and production of heat exchangers is moved to Lund, where the company is headquartered today. The name of the company is changed from AB Separator to Alfa Laval. Alfa comes from the alfa discs which increase the separator s capacity. Alfa Laval enters the fluid handling business when it acquires a majority interest in the Danish company Lavrids Knudsens Maskinfabrik (LKM). Alfa Laval is acquired by Tetra Pak, which owns the company until 2000, when it is sold to Industrikapital and then relisted on the stock exchange in Alfa Laval acquires Aalborg Industries and two years later the Norwegian company Frank Mohn, which further strengthens Alfa Laval s presence within the marine and offshore markets. Slide 4

5 Our products Heat transfer 44% 24% 19% 13% Separation Fluid handling Other Slide 5

6 Alfa Laval Decanter range 200 mm 280 mm 360 mm 440 mm 510 mm Length in mm (length of cylindrical part) 480mm 550 mm 650 mm 720 mm 1016 mm Variants: 6-10 & 20 beach angle 2 3 phase version Gentle radial discharge options Internal paring disk Feed, hot food and cold food application designs.

7 Alfa Laval Separators Conventional New concepts >50% stick water fat reduction >90% reduction of suspended solids

8 Evaporators from Alfa Laval Rising film forced circulation Falling film AlfaVap Scraped surface ConVap Forced circulation flash AlfaFlash ViscoVap AlfaTFE

9 When to use which type Evaporator type AlfaTFE AlfaVap AlfaFlash ConVap Falling film Rising film Flash evaporation Scraped surface Max. viscosity (cp) Distribution Critical Good Perfect Perfect Particles in feed OK >1000 my > 500 my OK Capacity No limits No limits Finisher Small duties capacity Capital Moderate Moderate Moderate Costly Installation Costly Low cost Low cost Low cost

10 Slide 11

11 Caramel / Fudge Peanut Butter Applications Starches Gelatin Pudding Fish & meat stick water Blood & blood plasma Soups Sauces Fruits Particulate Pie Fillings Eggs Dairy / Cream Cheese Whipped /Aerated Non-Dairy Toppings Nougat Marshmallow Sugar Viscous/sticky Caustic Soda Slide 12 Heat sensitive Whipped/aerated Shampoo / Conditioner Hand Lotion Face Creme / Foam Oils Lecitin Beer / Wine Candies Fondant Herbal extracts Solvent removal Waste water DAF skimming Stillage Salt water desalinization

12 Alfa Laval Systems Scope Based on our key technologies : Decanter based fish oil and meal plants Low fat meal process systems Full true foodgrade fish oil and protein powder plants with oilextraction within 15 min Cold fish oil extraction Fish hydrolysate plants Fish silage processing Sterilisation and oil drying system Stick water desalination concepts based on membrane technology Sanitary CIP systems Fish oil refining, including oil deodorization with POP removal Slide 13

13 Cold extraction ( Slide 14

14 Water Oil Low fat 1000 ton anchovy 732 ton water 40 ton oil 228 ton fish meal Conventional 6,2% 14,7% 4,1% Processing 216 ton fish meal 75,0% Energy Water Oil 19,1% 8,0% 5,0% Low fat 733 ton water 51 ton Slide oil 15 67,8%

15 Low fat separation Where to use: Even to defat difficult to handle species (High fat meal turn to max 10% fat meal) Mackarel Spring herring Capelin Salmon Reduce POP challenges Increase protein levels Increase oil yield (Oil more valuable than protein)

16 Low fat separation Heated fish material 3 phase decanter 3 phase decanter Solids Stick water Oil Oil Low fat solids : 52,5 57,5 % moisture 1,5 3,5 % fat/oil Stick water Oil WASH SYSTEM Oil to storage HSS purifier HSS Skimmer Lean stick water % moisture 0,2 0,4 % fat/oil

17 Drying by others Decanter solids 6. Drying 7. Cooling Room air Steam (160 C) Concentrate Fish meal

18 Drying/cooling trends in the future More focus on true food standards not only stainless (Driven by high end pet-food) Change from protein digestibility to focus on all nutrients. Focus on bacteriological control Lower temperature during processing (Fresh meat demand) Alfa Laval Kathabar system? Slide 19

19 Gelatine 30 % concentration Cooling & extrusion

20 Gelatine drying Critical temperature Temperatuur [ºC] Kritische temperatuur-curve van Gelatine EXTRACT H EXTRACT L Droge stof [%TS]

21 Slide Alfa 22 Laval Kathabar To dryer From dryer

22 Gelatin dryer ºC) (2 g water/kg air) Hot water/steam Air discharge Alfa Laval Katabar regenerator Room air 17 g water/kg air Gelatine belt dryer (OEM) Dry air (20 ºC) (2 g water/kg air) Lithium brine - diluted (Moist air return) Lithium brine regenerated Alfa Laval Katabar conditioner

23 Gelatine drying Drying times approx 3 hours from 70 % moisture to 10-12% dry. Material is delicate to dry with very low drying temperature (30 60 C) Caution for melting and deteriation Too low temperature cause too low performances Carefully observe melting diagrams, drying specifications, Engineer zone lay-out and airflow

24 Kathabar Dehumidification Low temp Hygienic (40 % lithium cloride brine kills bacteria) Potential for energy saving Precise constant air humidity and temperature Easy to operate Flexible

25 Fish meal drying Steam 180 C Inside dryer Dryer discharge

26 Kathabar Cooling & drying TO EVAPORATOR Dryer feed Vapors WHE STEAM Air discharge Steam Meal (98 C) Outside air Sea water (15 C) Cooled meal (max. 40 C)

27 Slide 28 Temperature ( C) Contact drying Product moisture

28 Kathabar Cooling & drying TO EVAPORATOR Dryer feed Vapors WHE STEAM Air discharge Steam Meal ( C) Outside air Sea water (15 C) Cooled meal (max. 40 C)

29 Temperature ( C) Vaacum drying & air fluid bed drying/cooling Product moisture

30 Kathabar Benefits Reduced drying temperature Less thermal impact on meal Better preservation of vitamins, flavors & other nutrient Improve dryer capacity Reduce steam consumption Precise constant air humidity and temperature securing precise product moisture Recontamination risk greatly reduced less air to odur controls

31 For more information Bent Ludvigsen Slide 33

32