Onian Powder Machine Belt Dryer
500 kg per hour of
finished onion powder, you are looking at a massive industrial operation.
Because onions have a very high water content (approx. 85–90%), the conversion
ratio is typically 9:1.1
This means to get
500 kg of powder, your "Front-End" machines must be capable of
processing 4,500 kg to 5,000 kg of raw onions every hour.
1. The Belt Dryer
(The Heart of the System)
For this capacity,
a Multi-Layer Stainless Steel Mesh Belt Dryer is mandatory. It allows for
continuous dehydration without the labor of manual tray loading.
|
Feature |
Details for 500
kg/hr Finished Output |
|
Type |
3-Layer or
5-Layer Continuous Mesh Belt Dryer |
|
Belt Width |
2000 mm (2
Meters) |
|
Drying Length |
10 to 15 Meters
(Effective drying area approx. 60–80 $m^2$) |
|
Temperature |
60°C to 80°C (Low
temperature prevents browning) |
|
Heat Source |
Steam (Boiler),
Natural Gas, or Heat Pump |
|
Drying Time |
3 to 5 hours
(total transit time) |
|
Material |
All contact parts
SS 304; Food-grade Teflon/SS mesh belt |
2. Complete
Production Line Flow
A fully automatic
500 kg/hr line involves these specific machines in sequence:
A. Pre-Processing
(Handling ~5 Tons/hr Raw)
- Onion Peeler & Root Cutter:
High-capacity pneumatic peelers that remove skin using air pressure to
avoid damaging the bulb.2
- Bubble Washing Machine: Uses high-pressure
water bubbles and a spray system to remove mud and loose skins.
- Onion Slicer: Slices onions into uniform 2mm
to 4mm thicknesses.3 Uniformity is critical; if slices vary,
some will burn while others remain wet.
B. Dehydration (The
Belt Dryer)
- Feeding Conveyor: Spreads the slices
evenly across the width of the belt.4
- Multi-Layer Belt Dryer: Slices travel on
the top belt, drop to the middle, and then the bottom. This
"flipping" ensures even drying on both sides.
- De-humidification System: High-velocity
fans extract moist air continuously to prevent the onions from
"stewing" in their own steam.
C. Post-Processing
(Powder Making)
- Impact Pulverizer / Grinder: Dried flakes
are extremely hygroscopic (absorb moisture).5 They are ground
into 60–100 mesh powder in a temperature-controlled environment.
- Vibro Sifter: Separates the fine powder
from any unground granules.
- Automatic Vacuum Packaging: Onion powder
must be packed immediately into moisture-proof bags/bottles, or it will
turn into a hard lump within minutes.
3. Technical &
Utility Requirements
- Power Load: Approximately 80 kW to 120 kW
(for motors, blowers, and conveyors).
- Space Required: A linear space of at least
80 to 100 feet in length.
- Fuel Consumption: * If Steam: ~800 kg to
1000 kg/hr steam.
- If Gas: ~40 to 60 kg/hr LPG.
4. Critical Quality
Tip: "The Color Secret"
To get the
"Bright White" or "Golden Yellow" powder seen in export
markets, many industrial lines include a Blanching Unit before the dryer. This
deactivates the enzymes that cause the onion to turn brown or grey during the
4-hour drying process.
