Dense phase pneumatic conveying technology of flour brings significant advantages
From pasta to bread, to pastry, flour is among the most important staple foods in the world. I chose today, March 20th, the World Flour Day
to write few considerations on this primary asset.
Because of its crucial use and its versatility, the flour is produced and processed in large quantities. The global yearly production of wheat is around 700 million tons (infofarine.it
Dense phase pneumatic conveying technology brings significant advantages to the milling sector. The solutions need a simple design
and are able to handle large volumes
If the demand is high, the production need to apply methodologies able to satisfy its requirement, perhaps even containing consumption and environmental impact. The energy saving of a dense phase conveying system of semolina compared to a dilute phase transport can vary from 35% to 60%, as shown in the following graph:
of the dense phase systems also guarantees the integrity
of the product. In order to be processed by the food industry and reach the end customer, the flours obtained from different varieties of cereal grains (oats, barley, corn, wheat, buckwheat, rice, spelt, etc.) must maintain the starting organoleptic properties. Any degradation could compromise the final production quantities and, even worse, could result as an important economic loss for the company.
The application of a reduced conveying velocity makes dense phase technology the most suitable solution for flour, as it preserves its good quality. Dense phase pneumatic conveying of flour
avoids the degradation of the material, the end result is that the organoleptic properties remain unchanged
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