GEA New Zealand has opened an in-house laboratory to test powder filling systems for the food industry.
Based at its facility in Hamilton, the lab will enable GEA engineers to test the properties of powders such as infant formula, coffee and nutrititional products, and design packaging systems that will optimise production and reduce waste.
In the past, tests focused on particle size and density, but these did not help engineers predict how the powder would flow or react to fluidisation and compaction on the production line.
The new lab equipment measures seven vital characteristics of any given powder, and enables engineers to design systems to suit each product.
“Until now, working out how any given powder would behave was something of a ‘black art’ or at least a ‘black science’,” said engineering manager Chris Singleton.
“We were relying very much on experience and gut feel.
“We have used outside labs in the past, but the turnaround was slow and it was expensive. Having our own lab means we can get accurate, quantifiable numbers quickly and relatively cheaply and use them in the design process.”
Having accurate information about the powders also enables GEA’s engineers to advise customers on the design of factors such as the optimum wall angle of the filling hopper and the most suitable discharge diameter from vessels.
GEA will also size and shape vessels to ensure customers don’t have any problems with product transport or clogging during discharge.
The new lab can also carry out the more traditional tests to classify powders for flowability, bulk density and particle size distribution.
GEA designs, manufactures and sells powder filling systems for bulk bag and retail containers, for use throughout the food and dairy industries.
The lab will enable GEA engineers to test the properties of powders and design better, more sustainable packaging systems.
