GEA UHT SYSTEM DIRECT INFUSION

GEA direct infusion UHT systems

GEA direct infusion UHT plants are engineered to minimize heat load, helping to preserve essential product components, such as whey proteins in milk, by preventing denaturation. By incorporating steam infusion and flash cooler technology the heating process is accelerated via direct steam condensation rather than through indirect methods. This results in a much shorter product residence time in high-temperature zones. 

The product is introduced into the steam-filled infusion chamber, where it forms a thin layer and falls as a thin tube into the steam chamber, allowing for very quick, gentle and even heating. Subsequently, it is pumped out of the chamber into the heat holder, where it remains for a few seconds. The product is then quickly cooled by flashing in a vacuum chamber, where the condensed steam is removed, and the temperature drops instantly.  

Both direct Infusion and direct injection UHT methods are effective for rapid UHT processing. The method selected depends on the product type. The key difference between direct infusion and direct injection heating is how steam is introduced to the product. As well as influencing equipment design, this difference can also impact on product quality.  

Direct infusion provides highly controlled and gentle heating, which, compared with direct injection technology, may result in fewer heat-related effects, such as protein denaturation color or flavor changes. Direct infusion may also better preserve the sensory and nutritional qualities of heat-sensitive products. 

Explore examples of applications where the UHT infusion system is used, including viscous or particulate-containing liquids, as well as delicate products that require especially gentle handling during heating.