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APV Cavitator Units.

SPX offers a full range of technology for the production of infant formula and dairy powders. Its integrated infant formula process line brings advanced mixing, UHT, cavitation and drying technology together with focus on increasing availability and production time. Through the vast experience it has from its Anhydro® brand, SPX can provide advanced equipment from stand-alone evaporator, spray dryer and freeze dryer systems designed specifically for the production of infant formula to complete processing lines.

Drying Technology

SPX Anhydro drying technology gives complete control over the characteristics of the powder including everything from moisture content to aromas and flavours. Systems are designed to optimise energy consumption and ensure straight forward cleaning and maintenance to guarantee food safety and reliability. Automated control further ensures the process complies with the latest food standards and provides complete batch traceability.

SPX has recently released a new early warning camera software system for use with its spray dryers. This innovative technology detects powder build-up on spray nozzles within the dryer and gives an early warning to the operators if there is a build-up which could eventually start a fire in the chamber. Using this technology, customers have the potential to reduce the number of system shut downs and increase production efficiency.

Enhanced Processing Efficiency

SPX’s latest hydrodynamic cavitation process further enables enhanced processing efficiency of dairy powders. From its APV brand, the Cavitator™ is a breakthrough technology that uses a rotor with precisely machined cavities spinning in a liquid chamber that generates controlled cavitation. The process generates and collapses bubbles due to the decrease and then increase in pressure produced. As the bubbles collapse, a very powerful energy wave (shockwave) is released into the surrounding liquid. This shockwave produces a very efficient, microscopic mixing effect and controllable, scale-free heating.

When used in the production of nutritional dairy powders, the Cavitator both reduces viscosity and structurally conditions the whey and milk. This significantly enhances spray drying efficiency.

SPX solutions for the production of infant formulas and dairy powders are designed to maximize sustainability through heat recovery and ensure operational efficiency with fast and straightforward CIP processes. Through decades of experience and leading expertise, systems are carefully designed and engineered to meet individual application requirements and assure the highest levels of quality and safety.

Solutions in Membrane Filtration and Microparticulation

Through its APV brand, SPX has a rich heritage in membrane filtration and microparticulation technology for processes including protein fractionation, bacterial removal to extend milk shelf life, functionalization of whey proteins and production of fermented products. Its continual research and development in these areas has resulted in solutions that provide higher quality products and more efficient production.

SPX Anhydro Innovation Centre in Soeborg, Copenhagen.

Within SPX’s suite of membrane-based innovations is the ProFrac™ technology. This is one of the most advanced membrane processes for the fractionation of casein rich milk proteins and whey proteins to enable optimum utilisation of the individual fractions.

The ProFrac™ solution from SPX plays a key part in the dairy industry. With a marked increase in demand for whey proteins, dairies are now forced to seek alternative routes for obtaining valuable whey proteins, and this is where the SPX ProFrac™ technology plays an important role. The ProFrac™ process benefits cheese manufacturers by enabling significant growth in cheese yield and the production of higher value, pure whey proteins; which are ideal for use in various food and beverage products in the growing nutritional and health segment.

Transforming Whey Proteins

Another revolutionary SPX technology, the LeanCreme™ process, combines the thermal and mechanical treatment of whey proteins in order to enhance the functionalities of the whey proteins. The one-step process LeanCreme™ plant can transform the whey proteins into accurately sized particles, which can be used to mimic fat globules in milk, or it can be used for obtaining added/enhanced functionalities, in yoghurts, nutritional protein drinks, ice cream or other applications, where whey proteins are widely used.