Sürekli Bant Kurutucu Gelatin Kemer Kurutucu Gelatin Kurutma

The Gelatin Drying process involves passing gelatin through eight separate temperature zones where temperature is controlled within ±1ºC. Warm liquid gelatin that is obtained after hydrolysis is spread over a slowly revolving stainless steel drum. Over this air is blown. The chill, dry air congeals the gelatin as the drum rotates and a elastic band rolls out at the other end of the drum.

The temperature, relative humidity and velocity of the air must be accurately controlled for effective and rapid drying of the gelatin. If the temperature is low, the gelatin band becomes brittle and snaps. If the temperature and humidity are too high, or air velocity too low, the gelatin will not solidify into a band. From the capsulating machines, the soft moist capsules are transferred to drying chambers. Here the moisture from the gelatin shell must be removed gradually to prevent superficial hardening. Drying at elevated temperatures impairs product quality.
Gelatin Belt Dryer: Gelatin is used in the most diverse sectors (food, pharmaceutical, cosmetic, etc.). The principal raw materials used in gelatin production are cattle bones, cattle hides, fish skin, and pork skins. Drying: The gelatin solution is chilled and either cut into ribbons or extruded as noodles, and the gelled material is deposited as a bed onto an endless, open weave or perforated stainless steel belt. The belt is passed through a drying chamber, which is divided into zones in each of which the temperature and humidity of the drying air is accurately controlled. Typical temperatures range from about 32° C in the initial zone up to about 60-70° C in the final zone. The air is usually conditioned by filtration, dehumidification and tempering. Drying involves progressive increases in air temperature, often with exhaustion of moist air and replenishment with conditioned air. Drying time is 1-5 hours, depending on the quality and concentration of the material and the exact conditions employed. The rate of drying is carefully controlled to avoid melting and case hardening. The gelatin leaves the dryer with a moisture content of approximately 10-12%. The dried bed is then broken into pieces that are ground to the required particle size.