Process Automation


Modified starches resemble a specialty chemical process in that not only high-accuracy batching is required, but also sophisticated pH management along with the temperature control for both exothermic and endothermic reactions.

Cooking extrusion is a process in that ingredient additions are metered as a function of overall rate and the zone temperature controls for each of the barrel extrusion zones requires attention and the temperature control of the pre-conditioning cylinder so that the proper product characteristics such as mouth-feel, bowl-life, conversion-rate, etc. could be achieved.

Drying applications for both pet food and cereals involve both flow and temperature control whether it be spray drying, drum drying or multi-pass, plenum dryers.