Pulse combustion drying technology

Advantages

PCD technology has important advantages when compared to other drying technologies:

• Environmentally friendly: The flame temperature in the PCD burner is controlled to keep it well below 1300°, thereby ensuring that no significant levels of toxic NOx, SOx or any dioxins are formed in the dried product and flue gas.  This is especially advantageous when drying foods and bio-products destined for human consumption.
• Energy efficiency: The energy efficiency of PCD is significantly (up to 50%) better than its nearest rival. Energy savings are achieved by using evaporators to concentrate the product first. Unlike traditional drying technologies, PCD can dry high total solid content suspensions (pastes), ensuring more dried powder for lower energy consumption.
• Higher quality of dried powder: The short residence time in the PC dryer limits the exposure of the product to heat.  The effectively lower product temperature achieves reduced denaturing of proteins and improves the level of available digestible protein.  PCD also deactivates enzymes and harmful micro-organisms.  Overall, when drying food or by-products of processed food, the major quality parameters of the dried product are much better preserved when drying by PCD than by other technologies.
• Low maintenance: The PCD uses no high-pressure pumps or high-rpm atomizing equipment unlike conventional spray dryers ensures low maintenance.
• Cost effectiveness: The smaller air volumes, lower pressure required for mixture delivery, reduced pre-treatment steps and smaller equipment footprint make the process more cost-effective than its competitors.
• Seasonality of agricultural products: When drying agricultural products, the PCD can accommodate a variety of these products in the same dryer throughout the year. This ensures an economical viable plant with a possibility of valorized output products the whole year round.