© alfa laval ...from ab separator to alfa laval. alfa comes from the alfa discs which increase the...
TRANSCRIPT
www.alfalaval.com© Alfa Laval
Alfa Laval
Kathabar dry air system
Icelandic Fish Meal Association
Bent Ludvigsen
Global Sales & Technology5 – 6 April 2018
www.alfalaval.com© Alfa Laval
The company
Alfa Laval is a leading global
provider of specialized products
and engineered solutions.
Slide 3
www.alfalaval.com© Alfa Laval
Alfa Laval milestones
Slide 4
Swedish engineer
and inventor Gustaf
de Laval and his
business partner
Oscar Lamm
establish the com-
pany AB Separator
to manufacture and
sell their centrifugal
separator, which
separates milk from
cream.
1883AB Separator
becomes a listed
company on the
Stockholm Stock
Exchange.
1901Gustaf de Laval
dies, aged 67, with
92 Swedish patents
to his name. “The
man of high speed”
is engraved on his
memorial.
1913The first heat ex-
changer is introduced.
Development and
production of heat
exchangers is moved
to Lund, where the
company is head-
quartered today.
1930sThe name of the
company is changed
from AB Separator to
Alfa Laval. Alfa
comes from the alfa
discs which increase
the separator’s
capacity.
1963Alfa Laval enters the
fluid handling
business when it
acquires a majority
interest in the Danish
company Lavrids
Knudsens
Maskinfabrik (LKM).
1971Alfa 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 2002.
1991Alfa 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.
2011-
www.alfalaval.com© Alfa Laval
Our products
Other
Slide 5
Heat transfer
44%
24%13%
19%
Fluid handling
Separation
www.alfalaval.com© Alfa Laval
Alfa Laval Decanter range
280 mm
360 mm
440 mm
200 mm
480mm
550 mm
720
mm
1016
mm
510 mm
Length in
mm (length
of cylindrical
part)
650 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.
www.alfalaval.com© Alfa Laval
Alfa Laval Separators
Conventional New concepts
>50% stick water
fat reduction
>90% reduction of
suspended solids
www.alfalaval.com© Alfa Laval
Evaporators from Alfa Laval
ConVap
AlfaFlash
AlfaTFE
Rising film forced circulation Falling film
Scraped surface
Forced circulation flash
AlfaVap
ViscoVap
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When to use which type
Evaporator type AlfaTFE AlfaVap AlfaFlash ConVap
Falling film Rising film Flash
evaporation
Scraped
surface
Max. viscosity (cP) 200 400 2 - 10.000 100.000
Distribution Critical Good Perfect Perfect
Particles in feed OK >1000 my > 500 my OK
Capacity No limits No limits Finisher
duties
Small
capacity
Capital Moderate Moderate Moderate Costly
Installation Costly Low cost Low cost Low cost
www.alfalaval.com© Alfa Laval Slide 12
• Caramel / Fudge
• Peanut Butter
• Pudding
• Fish & meat stick water
• Blood & blood plasma
• Soups
• Sauces
• Fruits
• Pie Fillings
• Eggs
• Dairy / Cream
• Cheese
• Whipped /Aerated
• Non-Dairy Toppings
• Nougat
• Marshmallow
• Sugar
• Caustic Soda
Applications
Particulate
• Starches
• Gelatin
• 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
Heat sensitive
Viscous/sticky Whipped/aerated
www.alfalaval.com© Alfa Laval
Alfa Laval Systems ScopeBased 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
www.alfalaval.com© Alfa Laval
Low fat
Slide 15
6,2%
14,7%
4,1%
75,0%
1000 ton anchovy
Processing
Wate
r
733 ton
water
Oil
51 ton
oil
5,0%
67,8%
19,1%
8,0%
216 ton fish meal
228 ton fish meal
Conventional
Low fat
EnergyW
ate
r
732 ton
water
Oil
40 ton
oil
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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)
www.alfalaval.com© Alfa Laval
Heated fish
material 3 phase decanter
Low fat separation
Low fat solids :
52,5 – 57,5 % moisture
1,5 – 3,5 % fat/oil
Oil to
storage
HSS purifier
3 phase decanter
HSS Skimmer
Lean stick water
91 – 94 % moisture
0,2 – 0,4 % fat/oil
Stick water
Solids
Oil
Stick water
Oil
Oil
WASH
SYSTEM
www.alfalaval.com© Alfa Laval
Fish meal
Drying by othersDecanter solids
Concentrate
7. Cooling
Room air
6. Drying
Steam (160 °C)
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Drying/cooling – trends in the future
Slide 19
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?
www.alfalaval.com© Alfa Laval
Gelatine drying – Critical temperature
Kritische temperatuur-curve van Gelatine
15
20
25
30
35
40
45
50
55
60
65
0 10 20 30 40 50 60 70 80 90
Droge stof [%TS]
Tem
pera
tuu
r [º
C]
EXTRACT H
EXTRACT L
www.alfalaval.com© Alfa Laval
Gelatin dryer
Gelatine belt dryer (OEM)
Alfa Laval Katabar
conditioner
Dry air (20 ºC)
(2 g water/kg air)
(Moist air return)
Alfa Laval Katabar
regenerator
Room air
17 g water/kg air
Air discharge
Lithium brine - diluted
Lithium brine regenerated
40 - 70 ºC)
(2 g water/kg air)
Hot water/steam
www.alfalaval.com© Alfa Laval
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
www.alfalaval.com© Alfa Laval
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
www.alfalaval.com© Alfa Laval
Kathabar Cooling & drying
Dryer feed
Steam
Vapors
Meal (98 °C)
Cooled meal (max. 40 °C)
Sea water (15 °C)
WHE STEAM
TO EVAPORATOR
Outside air
Air discharge
www.alfalaval.com© Alfa Laval
Kathabar Cooling & drying
Dryer feed
Steam
Vapors
Meal ( °C)
Cooled meal (max. 40 °C)
Sea water (15 °C)
WHE STEAM
TO EVAPORATOR
Outside air
Air discharge
www.alfalaval.com© Alfa Laval
Product moisture
Te
mp
era
ture
(°C
)
Vaacum drying & air fluid bed drying/cooling
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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
www.alfalaval.com© Alfa Laval
For more information
Bent Ludvigsen
+45 2878 4402
Slide 33