HydroKen .
Higher process safety
and roasting control.
TM
Bühler –
Your partner for
advanced solutions
in the cocoa and
chocolate industry.
HydroKenTM measuring sensor
The cocoa industry has made significant progress in process optimization over recent decades. In order to
achieve further improvements in taste, energy saving and throughput speeds, as well as improve process
safety, new online measuring methods for critical process parameters are required.
HydroKen™ technology has been developed to monitor
the kernel moisture of cocoa nibs during the roasting
process. Kernel moisture is measured accurately online
(30,000 times per second), independent of the external
product color and surface humidity.
The system provides a new level of process control and
understanding. Knowing the exact kernel moisture content
within the product allows the process to be controlled
more accurately in several regards. Food safety, validation,
monitoring, and the traceability of critical control point
(CCP) monitoring, particularly during debacterization, are
key success factors in the market. As the efficiency of the
bacterial kill rate is linked to time, temperature and moisture, HydroKen™ allows CCP monitoring to be traced
accurately and completed for the first time.
With regard to recipe development, the new HydroKen™
technology allows critical process steps such as taste and
color development to be steered. Both of these processes
are based on Maillard reactions that are linked to humidity
content.
Furthermore, the market technology is transitioning to new
roasting technology that allows conductive and convective
roasting. During traditional roasting, product temperature
monitoring during the process was sufficient, as the product
temperature and humidity content were indicated. However,
this changed with the new technology. The Product temperature no longer correlates to the moisture content during
convective roasting. With HydroKen™, Bühler allows you to
control the new process precisely and use the new convective/conductive roasting technology efficiently.
HydroKen™
convective/conductive roasting control
–D
ecision criteria for switching between convective and
conductive roasting
–M
aximizes the advantages of convective mode resulting
in energy savings and a significantly higher throughput
–R
educes the risk of fat migration, over-roasted notes and
yield reduction
The robust and resilient design of the HydroKen™
measuring sensor enables use at product temperatures
of up to 140 °C under abrasive conditions.
HydroKen™ complements the newly developed performance drum for Barth Tornado drum roasters perfectly.
The combination of a performance drum and HydroKen™
allows performance and output to be improved significantly. A commissioning package will be provided by a
Bühler process specialist on site. HydroKen™ will be
launched in 2015.
The HydroKen™ measuring sensor can be retrofitted to
all existing Barth Tornado drum roasters. As an option,
it is also possible to integrate the measuring system into
the existing control system.
CF_4410.09.00.EN | 03.15
Operational reliability and quality consistency.
Measurement
2 Nibs
2
3
Online critical control point (CCP) monitoring.
1 – start of roasting, 2 – sterilization (CCP), 3 – end of roasting
Improved roasting output due to the reproducible process linked to the
final moisture level within the product.
Added value for the customer
Food safety:
– Precise monitoring of the moisture level, which
represents a critical moisture control point (CCP)
within the sterilization process
Process control:
– C ontrol the roasting time linked to moisture content
– S ignificant improvement of output
– C ontrol the inner drum pressure
– Accelerate the drying speed (increase output)
– Improve color properties (direction red)
Bühler Barth GmbH
Daimlerstr. 6
D-71691 Freiberg / Neckar, Germany
T + 49 7141 705 201
F + 49 7141 705 100
[email protected]
www.buhlergroup.com/cocoa-and-nuts
–C
ontrol the taste formation process
– Improve the cocoa note (use Maillard reactions more
efficiently)
– C ontrol the burner temperature linked to the moisture
level
– Reduce energy consumption
– K now when to switch between conductive and convective roasting
– O ptimal use of convective roasting (reduced energy
consumption, significantly increased output)
– Avoid fat migration
– Avoid yield losses by controlling the development of fines
Bühler retains ownership of the copyright and all other rights in the content of the brochure. Subject to change without notice.
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