When brewing beer, yeast is produced as a by-product. This product is usually treated as waste. Brewer’s yeast, however, contains valuable ingredients, such as amino acids, proteins, and minerals. These ingredients can be re-used in several food products. For this purpose, Dingli has developed an efficient drying process. First of all, the yeast is dewatered mechanically to the highest achievable dry solids content and then dried on a drum dryer, thus ensuring low energy consumption. This process can also be used for the yeast by-product from large-scale alcohol production facilities.

Compared to direct drying processes, indirect drying on a drum dryer requires less hot air to achieve evaporation. The heat is generated by steam, for instance, and the (metal) wall of the drum transfers the heat to the product. The wall of the drum ensures that all the heat is used to dry the product and does not leave the machine or chimney unused. This makes indirect drying a much more efficient process. An added advantage is the fact that large dust recovery systems (such as filters) are no longer necessary because there are no large amounts of drying gas. To ensure low emission values, it is recommended to clean the exhaust vapors in a small biofilter before releasing them into the atmosphere.

As a professional Yeast Dryer manufacturer, Dingli introduces foreign advanced technology, continuously improves and upgrades for yeast and regional characteristics, and strives to increase the economic benefits of customers. If you want to know more cases and information about brewer yeast dryer, please feel free to contact us.