Sugar drying
Sugar drying and cooling for consistent product quality
Drying and cooling are the last steps in the sugar process. Following centrifugation, the surface moisture is removed and the sugar cooled down to the required product temperature. The precise adjustment of moisture content and temperature is critical in preventing the formation of agglomerates and ensuring stable storage and safe onward transportation of the product.
Drying and cooling with BMA technology
The cornerstone of BMA’s drying and cooling concept is its countercurrent drum dryer, which efficiently removes surface moisture while ensuring gentle product handling.
Depending on the specific requirements and ambient conditions, there are several ways of achieving an optimum cooling result.
Read more
Crucial steps before storage and packaging
Effective drying and cooling ensure that the sugar has the required moisture content and temperature. With reliable process control and efficient energy use, the systems from BMA contribute to consistently high product quality and stable and cost-efficient plant operation.