Animal protein

Animal protein

Innovative production process for high-value proteins
An end-to-end solution

The production of animal proteins from rind and soft tissues is a promising trend on the meat market. ANDRITZ has a widespread reputation in the food industry and offers a full range of processing machinery for the production of high-value products. To proactively meet the latest market requirements, we designed an innovative end-to-end solution that is especially suitable for processing edible raw materials into protein products for human consumption or pet food. The ANDRITZ meat processing line aligns a decanter centrifuge, a disk stack separator and a drum dryer into one continuous extraction chain.

 

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Three in a row

The processing of rind and soft tissues includes three main processes: dewatering, separation and drying. The processes must be carried out as gently as possible without strong mechanical or thermal impact, and therefore the use of qualitative equipment is of utmost importance. A production chain with exclusively ANDRITZ machinery is the best guarantee for high-quality protein products.

A continuous process flow

Minced raw material is subjected to a short melting process with direct steam injection. The heated slurry then goes into the ANDRITZ decanter centrifuge for fully automated dewatering, separating the solid substance from the liquid. ANDRITZ has revolutionized the drive system for decanter centrifuges. The technology we use for dewatering is protected by worldwide patents. ANDRITZ decanter centrifuges are compactly designed for reduced space requirement and perfectly fit in the meat processing line.

From dewatering to drying
ANDRITZ goes the extra mile

The process liquid from the decanter centrifuge passes to a next separation stage in the ANDRITZ disc stack separator. The temperature is raised to facilitate separation and high centrifugal forces in the separator split the process liquid into process water and protein substance such as fat or glue water. The latter is processed further in the famous ANDRITZ Gouda drum dryer. The wet product is dried until the required final moisture content is reached, in one single process step without the need for any additional equipment.

The ANDRITZ Gouda drum dryer

The drum body of the dryer is heated on the inside by steam. The steam condenses and the moisture is removed continuously from the drum so the largest possible surface area remains available for condensation of the steam. Steam heating provides a uniform temperature distribution over the drum surface which results in a consistent product quality. The system is a closed loop. As the drum rotates and is heated on the inside, the product dries on the outside of the drum surface. The brief exposure to high temperature reduces the risk of damage and due to the intensive treatment the product is also pasteurized while being dried.

Exceeding expectations

The ANDRITZ meat processing line, including our recognized drum drying technology, not only meets high consumer demands, but also offers many advantages for manufacturers. The end product is a versatile protein powder that can be milled to the required fraction and easily stored in silos.

Unique selling points

  • Easy production of high-value proteins
  • One process flow for an end-to-end solution
  • Dewatering, separation ánd drying

 

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Proteins
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