Residues from fruits efficiently dried

Pomace is the solid remains of grapes, olives or other fruit after pressing for juice or oil. Pomace is often dried and used as fodder or to extract pectin (apple pomace, citrus pulp).

Grape pomace is the major by-product of wine and grape juice production. It includes the skins and the pulp, usually the seeds and, in some cases, the stems.

Apple pomace is the solid residue that remains after milling and pressing of apples for cider, apple juice or puree production
Citrus pulp is the solid residue that remains after fresh fruits are squeezed for their juice.

Olive oil extraction generates several by-products that can be used to feed animals or as biofuel. The properties of olive oil cakes and pomaces depend on the processing method (traditional procedure, 2-phase or 3-phase decanter procedure).

Büttner's single-pass drum dryers, tube bundle dryers (rotary dryer) or tube drum dryers are well suited to dry pomace.