Protein

Hygienic drying process at low product temperature

Production of proteins

Protein is an essential part of human nutrition. Meat and milk products are by far the largest protein source in human food structure. However, in recent years, a trend to alternative protein sources is well in progress, the functionality of the alternative protein sources in the food products is exploited. If protein products need to be stored for a relatively long period of time, or some other solvent is used instead of water, a drying step will be required.

Benefits at a glance:

  • Hygienic process with minimized cross-contamination
  • Low product temperature during vacuum drying – low impact on the taste
  • Minimized impact of the functionality of protein
  • High energy efficiency

Drying of functional proteins

Drying of functional proteins

Water or solvent required during the production of protein can be removed with a BHS vertical dryer HVW-T, to reach a sufficiently low moisture content. This shall be realized with high vacuum level and low drying temperature to minimize the impact on the taste and functionality of the product. The vertical design of the dryer minimizes the residue in the dryer after the process and allows efficient cleaning.

Our machines in use

Vertical dryer (AVA HVW-T)

Short process times with gentle product treatment.

Tests give certainty

Which technology is the right one for your process? Don’t leave anything to chance. In our test center and filtration laboratory, we test according to your specifications and identify the optimal solution for you.

Powtech

09/23/2025 - 09/25/2025 | Nuremberg (Germany)
Hall 12 - booth 12-492

Gulfood Manufacturing 2025

11/4/2025 - 11/6/2025 | Dubai (United Arab Emirates)
We look forward to exciting presentations and discussions!

Satisfied customers worldwide

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Find a sales representative

Find your personal contact person on site. We are there for you worldwide.