Food Engineering logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Engineering logo
  • NEWS
    • Latest Headlines
    • Manufacturing News
    • People & Industry News
    • Plant Openings
    • Recalls
    • Regulatory Watch
    • Supplier News
  • PRODUCTS
    • New Plant Products
    • New Retail Products
  • TOPICS
    • Alternative Protein
    • Automation
    • Cannabis
    • Cleaning | Sanitation
    • Cross-Functional Food Innovation
    • Fabulous Food Plants
    • Food Safety
    • Maintenance Strategies
    • OEE
    • Packaging
    • Sustainability
    • More
  • EXCLUSIVES
    • Plant Construction Survey
    • Plant of the Year
    • Sustainable Plant of the Year
    • State of Food Manufacturing
    • Top 100 Food & Beverage Companies
  • MEDIA
    • Podcasts
    • Videos
    • Webinars
    • White Papers
  • FOOD MASTER
  • EVENTS
    • Food Automation & Manufacturing Symposium and Expo
    • Industry Events
  • RESOURCES
    • Newsletter
    • Custom Content & Marketing Services
    • FE Store
    • Government Links
    • Industry Associations
    • Market Research
    • Sponsor Insights
    • Classified Ads
  • EMAGAZINE
    • eMagazine
    • Archive Issue
    • Advertise
  • SIGN UP!
Dry Processing

Dry Processing Technology

Circular fluid bed processor fits food granulizing line's restricted space

By Shane O'Halloran
December 2, 2014
Precision Blending International’s business consisted entirely of blending and milling dairy powders for food and dairy products until 2010, when a customer asked the company to produce an agglomerated blend of finely powdered raw material to improve its processability in food formulations. “Agglomeration was new for us and required a third process line,” says Dan Carlbom, owner and president.

While the opportunity meant more business for Precision Blending International (PBI), it also presented the challenge of fitting a new line, including equipment to moisturize, agglomerate and dry the material, in a 27,000-sq.-ft. plant. The process line involved a fixed length of machinery and, therefore, limited size options for the drying equipment at the end of the line.

Carlbom decided a fluid bed processing system would work most efficiently. He had two options. One was a conventional rectangular fluid bed dryer, which would have taken up a large amount of space due to its shape, structural elements and weight. The other was a circular fluid bed processing system, which could dry the resized protein powders efficiently and, with a 60-in. diameter, would take up far less floor space than a rectangular fluid bed system. He purchased the circular unit from Kason Corp.

Because the circular fluid bed processor is inherently more rigid than rectangular designs, the materials of construction can be downgauged, internal cross braces eliminated and gyratory motors downsized. Fewer weld seams and the absence of corners and internal cross braces also facilitate faster cleaning and changeover times.

The circular fluid bed processor can be integrated with a heater, blower, ductwork, spray line and control panel on a caster-mounted frame, allowing in-plant mobility and rapid setup.

The circular fluid bed processor at PBI is configured to moisturize, agglomerate and then dry the powders. Dairy proteins arrive at the plant in bulk bags and are discharged into the process through a grate that removes oversized agglomerates and foreign material.

Material enters the fluid bed processor through an intake port on the top of the unit via an auger feeder and rotary valve. The heater, blower and ductwork route hot air upward through the enclosed circular screen on which the continuous airflow and vibration separate and fluidize individual particles, maximizing the surface area of the material. The vibratory motion of the processor also conveys the material along a defined pathway for uniform processing on a first-in/first-out basis.

Liquids are added to the airstream at timed intervals to moisturize and agglomerate particles, and impart desired flow characteristics. “The powder starts out very fine, almost like talcum,” Carlbom says. As it moves through the process, the particle sizes increase, improving flow and solubility.

The hot air then dries the material to a preset moisture level. Once dry, the granules exit through the discharge port onto a conveyor, which transfers them to a packaging line for loading into 15 or 20kg bags. The process is continuous, although throughput varies by product. PBI has set points for different types of powder; process rates vary from 500 to 2,000 lb. per hr.

PBI purchased the fluid bed processing system from ABM Equipment Company Inc. of Portland, OR, a Kason representative. “Kason provided PBI with a laboratory unit for onsite testing, which confirmed our decision to order the larger unit for full-scale production,” says Carlbom.

He adds that the unit works reliably and meets a demanding production schedule of 12 hours per day, five to six days per week.

For more information: Henry Alamzad, Kason Corporation, 973-467-8140, info@kason.com.

KEYWORDS: blending

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • FE Top100 Food & Beverage Companies hero, gold lettering with black background.

    FOOD ENGINEERING’s 2026 Top 100 Food and Beverage Companies

    See where the world’s leading food and beverage companies...
    People & Industry News
    By: Alyse Thompson-Richards
  • CJ Schwan’s Salina facility.

    Recipe for Growth: How CJ Schwan’s Powers Pizza Production with People and Automation

    Blending advanced automation with purposeful design, this...
    Plant of the Year
    By: Alyse Thompson-Richards
  • Paris Baguette rendering

    FOOD ENGINEERING’s 49th Annual Plant Construction Survey

    Food and beverage manufacturers continue to invest in...
    Plant Construction Survey
    By: Alyse Thompson-Richards
Manage My Account
  • eMagazine
  • Newsletter
  • Online Registration
  • Manage My Preferences
  • Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Engineering audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Engineering or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Close-up of a group of freshly baked stuffed empanadas being transferred onto a conveyor belt.
    Sponsored byDorner

    Smarter Line Design Improves Food Manufacturing Efficiency and Throughput

  • An old and tattered manual titled 'Revised 5/20/1971' on a desk along with a cellphone, sunglasses, Apple iWatch, laptop and keyboard, and a water bottle.
    Sponsored byEnSight Solutions

    Redefining Quality: Has the Industry Lost Sight of What Actually Matters?

  • Worker in protective food-processing attire uses a tablet beside stainless-steel conveyor equipment in a modern food manufacturing facility.
    Sponsored bySafetyChain

    Your Biggest Losses Are Hiding in Data You Already Have

Popular Stories

FE Top100 Food & Beverage Companies hero, gold lettering with black background.

FOOD ENGINEERING’s 2026 Top 100 Food and Beverage Companies

AB Baldwinsville Investment

Anheuser-Busch Invests $13M in New York Brewery

Granola

Roskam Foods to Close California Plant as Part of Cereal Production Consolidation

Graphic with text on the left: ‘Food Engineering 2026 Top 100 - Explore leaders.’ Right side: images of juice bottles and chicken on a conveyor. Bottom text 'View Rankings'.


Promo for the 2027 Plant of the Year Award

Events

September 23, 2026

An In-Depth Look at 2026's Top 100 Food and Beverage Companies

Join Lynn Dornblaser, Client Advisor at Mintel, and Alyse Thompson-Richards, Editor-in-Chief of FOOD ENGINEERING, as they break down the 2026 Top 100 Food and Beverage Companies and discuss the factors affecting this year’s rankings.

September 29, 2026

Food Safety Execution and Your Bottom Line

Explore food safety strategies that strengthen sanitation, risk management, operational efficiency, and compliance across foodservice and facility environments.

View All Submit An Event

Products

Recent Advances in Ready-to-Eat Food Technology

Recent Advances in Ready-to-Eat Food Technology

See More Products

September 23 FE Editorial Webinar


CHECK OUT OUR NEW ESSENTIAL TOPICS

Alternative ProteinAutomationCleaning/SanitationFabulous Food Plants

Food SafetyMaintenance StrategiesOEE

PackagingSustainability

Related Articles

  • Fluid bed processor

    See More
  • Fluid bed drying system

    See More
  • Witte Co. fluid bed dryers

    See More

Related Products

See More Products
  • food crime.jpg

    Food Crime: An Introduction to Deviance in the Food Industry

  • 3rd ed.jpg

    Food Process Engineering and Technology, 3E

  • handbookfoodscience.jpg

    Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

See More Products

Events

View AllSubmit An Event
  • September 29, 2026

    Food Safety Execution and Your Bottom Line

    Explore food safety strategies that strengthen sanitation, risk management, operational efficiency, and compliance across foodservice and facility environments.
  • November 10, 2016

    Optimize your Beverage Production: Boosting Productivity & Profitability through Line Solutions

    On Demand In this webinar, Tetra Pak will introduce you to our advanced beverage line solutions, specifically mixing, in-line blending and pasteurization technologies. We will cover topics such as mixing efficiency, how to produce syrup in a more economical way, safe and efficient heat treatment, how to offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs.
View AllSubmit An Event
×

Elevate your expertise in food engineering with unparalleled insights and connections.

Get the latest industry updates tailored your way.

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Food Master
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • Newsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • YouTube
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2026. All Rights Reserved BNP Media, Inc. and BNP Media II, LLC.

Design, CMS, Hosting & Web Development :: ePublishing