Allama Muhmmad Iqbal Words, without power, is mere philosophy.
Quaid-e-Azam Expect the best, Prepare for the worst...
Back in 1889, a British sergeant requested a saddle-maker in Sialkot to fix his punctured football. After being pleased with the result, he decided to give the saddle-maker a few more to make. By 1982, Sialkot started supplying footballs so they can be used in the World Cup. Today, more than 100 firms make footballs […]
Protein supplement production environment impact – Part 2 Emissions to atmosphere There will also be fugitive emission from leaking seals and flanges, and inadvertent spills. In emergency situations, the fluid will be discharged to the atmosphere through vents by the action bursting disc and relief valves. This Practice can be carried because the emissions would […]
Protein supplement production environment impact – Part 1 Emissions to atmosphere There will also be fugitive emission from leaking seals and flanges, and inadvertent spills. In emergency situations, the fluid will be discharged to the atmosphere through vents by the action bursting disc and relief valves. This Practice can be carried because the emissions would […]
Protein supplement production process control – Part 2 Pressure Control Due to high flow rates of hot air and the operation of direct fired heater in the process, there is a significant danger of over pressurizing the system. Therefore Safety Equipment is needed to be in place to reduce this hazard. Air Fans F002 and […]
Protein supplement production process control – Part 1 Process Control & Safety Drying is the critical unit operation in the production of nutritional yeast powder. This process involves high temperature, flow rates and pressure, which needs to be controlled to guarantee safe operating conditions. The parameters set must be maintained to ensure that the required […]
Protein supplement production process description – Part 1 In this section, details of the mass and energy balances along with the drying process description are detailed. Introduction Yeast broth from the fermentor is delivered to separator which produces a thick suspension of yeast (cream). Moisture in the cream needs to be evaporated to get the […]
Separation of dried products from the air – Part 2 The discharge of the product from the drying chamber is called the primary discharge. The primary recovery of the product is from the conical base of the chamber due to the separation effect of the cyclonic air flow created within the cyclone. This guides the […]
Separation of dried products from the air The fourth and the last stage of the spray drying process is the separation of the dried product from the air. The recovery of the product from the dryer is carried out in a two point discharge design. Primary separation of dried products takes place at the bottom […]
Sizing of a spray dryer – Industrial sector article The sizing of spray dryer on a purely thermal basis is a quite simple since the evaporation is entirely a function of the change in temperature across the dryer. The design of an efficient spray dryer requires considerable expertise along with large scale test facilities, particularly […]
Designing of the dryer section of nutritional yeast production plant – Industrial sector review – Part 21 Drying of Spray When the spray comes into contact with the drying air, evaporation takes place from the ‘saturated vapor’ film which is established at the droplet surface. The surface temperature of the droplet approaches the wet bulb […]
Designing of the dryer section of nutritional yeast production plant – Industrial sector review – Part 20 Spray-air contact Mixing and flow is an important factor in the design of spray drier. The product and air flow into the dryer can be designed in co-current, counter-current or mixed flow patterns. Sine heat sensitive product is […]
Designing of the dryer section of nutritional yeast production plant – Industrial sector review – Part 18 Feed cream is introduced centrally on to a wheel rotating at speed of 10 000 r.p.m. The feed flows outwards over the surface, accelerating to the outer boundary of the atomizer. The cream on leaving the atomizer readily […]
