TYAML - Yet Another Multicolumn Layout for TYPO3

    Shaken or Stirred

    Agglomeration with fluidized bed technology

    Whether it’s infant formula, soups or shakes, instant foods are inseparably linked to many areas of life. If powdery substances are to be dissolved or dispersed in hot or cold liquids, then agglomeration is a vital quality improvement process, with fluidized bed technology providing the widest range of optimization possibilities.

    asiafoodjournal.com, Asia Food Journal, September-October 2016, p. 20-21

    Author: Melanie Guttzeit, Process Engineer at Glatt Ingenieurtechnik, Weimar, Germany

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