© Alfa Laval ...from AB Separator to Alfa Laval. Alfa comes from the alfa discs which increase the separator’s capacity. 1963 Alfa Laval enters the fluid handling business when

www.alfalaval.com© Alfa Laval


Alfa Laval

Kathabar dry air system

Icelandic Fish Meal Association

Bent Ludvigsen

Global Sales & Technology5 – 6 April 2018


The company

Alfa Laval is a leading global

provider of specialized products

and engineered solutions.

Slide 3


Alfa Laval milestones

Slide 4

Swedish engineer

and inventor Gustaf

de Laval and his

business partner

Oscar Lamm

establish the com-

pany AB Separator

to manufacture and

sell their centrifugal

separator, which

separates milk from

cream.

1883AB Separator

becomes a listed

company on the

Stockholm Stock

Exchange.

1901Gustaf de Laval

dies, aged 67, with

92 Swedish patents

to his name. “The

man of high speed”

is engraved on his

memorial.

1913The first heat ex-

changer is introduced.

Development and

production of heat

exchangers is moved

to Lund, where the

company is head-

quartered today.

1930sThe name of the

company is changed

from AB Separator to

Alfa Laval. Alfa

comes from the alfa

discs which increase

the separator’s

capacity.

1963Alfa Laval enters the

fluid handling

business when it

acquires a majority

interest in the Danish

company Lavrids

Knudsens

Maskinfabrik (LKM).

1971Alfa Laval is acquired

by Tetra Pak, which

owns the company

until 2000, when it is

sold to Industrikapital

and then relisted on

the stock exchange

in 2002.

1991Alfa Laval acquires

Aalborg Industries

and two years later

the Norwegian

company Frank Mohn,

which further

strengthens Alfa

Laval’s presence

within the marine and

offshore markets.

2011-


Our products

Other

Slide 5

Heat transfer

44%

24%13%

19%

Fluid handling

Separation


Alfa Laval Decanter range

280 mm

360 mm

440 mm

200 mm

480mm

550 mm

720

mm

1016

mm

510 mm

Length in

mm (length

of cylindrical

part)

650 mm

Variants:

• 6° - 10° & 20° beach angle

• 2 – 3 phase version

• Gentle radial discharge

options

• Internal paring disk

• Feed, hot food and cold

food application designs.


Alfa Laval Separators

Conventional New concepts

>50% stick water

fat reduction

>90% reduction of

suspended solids


Evaporators from Alfa Laval

ConVap

AlfaFlash

AlfaTFE

Rising film forced circulation Falling film

Scraped surface

Forced circulation flash

AlfaVap

ViscoVap


When to use which type

Evaporator type AlfaTFE AlfaVap AlfaFlash ConVap

Falling film Rising film Flash

evaporation

Scraped

surface

Max. viscosity (cP) 200 400 2 - 10.000 100.000

Distribution Critical Good Perfect Perfect

Particles in feed OK >1000 my > 500 my OK

Capacity No limits No limits Finisher

duties

Small

capacity

Capital Moderate Moderate Moderate Costly

Installation Costly Low cost Low cost Low cost

www.alfalaval.com© Alfa Laval Slide 11

www.alfalaval.com© Alfa Laval Slide 12

• Caramel / Fudge

• Peanut Butter

• Pudding

• Fish & meat stick water

• Blood & blood plasma

• Soups

• Sauces

• Fruits

• Pie Fillings

• Eggs

• Dairy / Cream

• Cheese

• Whipped /Aerated

• Non-Dairy Toppings

• Nougat

• Marshmallow

• Sugar

• Caustic Soda

Applications

Particulate

• Starches

• Gelatin

• Shampoo /

Conditioner

• Hand Lotion

• Face Creme / Foam

• Oils

• Lecitin

• Beer / Wine

• Candies

• Fondant

• Herbal extracts

• Solvent removal

• Waste water

• DAF skimming

• Stillage

• Salt water

desalinization

Heat sensitive

Viscous/sticky Whipped/aerated


Alfa Laval Systems ScopeBased on our key technologies :

Decanter based fish oil and meal plants

− Low fat meal process systems

− Full true foodgrade fish oil and protein powder plants with oilextraction within 15 min

− Cold fish oil extraction

Fish hydrolysate plants

Fish silage processing

Sterilisation and oil drying system

Stick water desalination concepts based on membrane technology

Sanitary CIP systems

Fish oil refining, including oil deodorization with POP removal

Slide 13


Cold extraction

Slide 14

(www.purealaskaomega.com)


Low fat

Slide 15

6,2%

14,7%

4,1%

75,0%

1000 ton anchovy

Processing

Wate

r

733 ton

water

Oil

51 ton

oil

5,0%

67,8%

19,1%

8,0%

216 ton fish meal

228 ton fish meal

Conventional

Low fat

EnergyW

ate

r

732 ton

water

Oil

40 ton

oil


Low fat separation

Where to use:

Even to defat difficult to handle species (High fat meal turn to max 10% fat meal)

− Mackarel

− Spring herring

− Capelin

− Salmon

Reduce POP challenges

Increase protein levels

Increase oil yield (Oil more valuable than protein)


Heated fish

material 3 phase decanter

Low fat separation

Low fat solids :

52,5 – 57,5 % moisture

1,5 – 3,5 % fat/oil

Oil to

storage

HSS purifier

3 phase decanter

HSS Skimmer

Lean stick water

91 – 94 % moisture

0,2 – 0,4 % fat/oil

Stick water

Solids

Oil

Stick water

Oil

Oil

WASH

SYSTEM


Fish meal

Drying by othersDecanter solids

Concentrate

7. Cooling

Room air

6. Drying

Steam (160 °C)


Drying/cooling – trends in the future

Slide 19

More focus on true food standards not only stainless (Driven by

high end pet-food)

Change from protein digestibility to focus on all nutrients.

Focus on bacteriological control

Lower temperature during processing (Fresh meat demand)

Alfa Laval Kathabar system?


Gelatine – 30 % concentration

Cooling & extrusion


Gelatine drying – Critical temperature

Kritische temperatuur-curve van Gelatine

15

20

25

30

35

40

45

50

55

60

65

0 10 20 30 40 50 60 70 80 90

Droge stof [%TS]

Tem

pera

tuu

r [º

C]

EXTRACT H

EXTRACT L


© Alfa LavalSlide 22

Kathabar

From dryer

To dryer


Gelatin dryer

Gelatine belt dryer (OEM)

Alfa Laval Katabar

conditioner

Dry air (20 ºC)

(2 g water/kg air)

(Moist air return)

Alfa Laval Katabar

regenerator

Room air

17 g water/kg air

Air discharge

Lithium brine - diluted

Lithium brine regenerated

40 - 70 ºC)

(2 g water/kg air)

Hot water/steam


Gelatine drying

• Drying times approx 3 hours from 70 % moisture to 10-12% dry.

• Material is delicate to dry with very low drying temperature (30 – 60 °C)

• Caution for melting and deteriation

• Too low temperature cause too low performances

Carefully observe melting diagrams, drying specifications,

Engineer zone lay-out and airflow


Kathabar Dehumidification

• Low temp

• Hygienic (40 % lithium cloride brine kills bacteria)

• Potential for energy saving

• Precise constant air humidity and temperature

• Easy to operate

• Flexible


Inside dryer

Dryer discharge

Fish meal drying

Steam

180 °C


Kathabar Cooling & drying

Dryer feed

Steam

Vapors

Meal (98 °C)

Cooled meal (max. 40 °C)

Sea water (15 °C)

WHE STEAM

TO EVAPORATOR

Outside air

Air discharge


Contact drying

Slide 28

Product moisture

Te

mp

era

ture

(°C

)


Kathabar Cooling & drying

Dryer feed

Steam

Vapors

Meal ( °C)

Cooled meal (max. 40 °C)

Sea water (15 °C)

WHE STEAM

TO EVAPORATOR

Outside air

Air discharge


Product moisture

Te

mp

era

ture

(°C

)

Vaacum drying & air fluid bed drying/cooling


Kathabar Benefits

• Reduced drying temperature

• Less thermal impact on meal

• Better preservation of vitamins, flavors & other

nutrient

• Improve dryer capacity

• Reduce steam consumption

• Precise constant air humidity and temperature

securing precise product moisture

• Recontamination risk greatly reduced

• less air to odur controls


For more information

Bent Ludvigsen

+45 2878 4402

[email protected]

Slide 33


Documents

© Alfa Laval ...from AB Separator to Alfa Laval. Alfa comes from the alfa discs which increase the separator’s capacity. 1963 Alfa Laval enters the fluid handling business when