Bovine gelatin is a transparent, colorless, and tasteless food product derived from collagen. It is used as a gelling agent in various fields, including food, pharmaceuticals, vitamin capsules, photography, and cosmetics. Gelatin is used in shampoos, face masks, fruit jellies and puddings, candies, marshmallows, cakes, ice creams, yogurts, photographic films, vitamin coatings, and capsules.
Bovine gelatin is sensitive to humidity and temperature. During the production process, if the air entering the dryer during the drying stage is not at the appropriate temperature and humidity, the gelatin can become brittle or melt and fail to solidify correctly. The presence of high relative humidity (RH) can lead to microbial contamination, considering its applications in the food and pharmaceutical industries.
Effects of Not Maintaining Humidity Control:
- Melting of gelatin and deterioration of its solubility properties render the gelatin unusable.
- Microbial contamination.
- Biological degradation of gelatin.
Reasons for Not Maintaining Humidity Control:
- Gelatin production is a highly complex process, and obtaining a quality end product is very difficult without applying the correct climate conditions. Therefore, during the drying process, gelatin slowly progresses through eight different temperature zones over a distance of 35 meters, requiring humidity control at this stage.
A dehumidifier reduces the initial moisture content from around 70% to approximately 10-12% during gelatin formation, ensuring surface hardening and quick drying.
Industrial silica gel rotary dehumidifiers continuously remove moisture from the air through physical adsorption, providing the most suitable humidity conditions needed for drying gelatin.
To preserve the quality of gelatin in production processes, regulate the process, and ensure energy efficiency, you can get expert support from NKT – Nem Kontrol Teknolojileri.
For more information, please contact us using the form below.