Evaporation Technoloy
Concentrated food products need to be sterilized before they can be stored, packed or dried.
During the direct high-heating, steam is injected into the product by means of a DSI unit (DSI = direct steam injector). In this way, the product is suddenly heated and flashed against a low pressure after a very short holding period and in this way it is cooled again just as quickly.
This sterilization process shows significant advantages compared to an indirect high-heating by means of heat exchangers. In case of indirect high heating the holding time at high temperatures is much longer.The short retension time and the possibility to treat high viscous products are the main advantages of this technology.
Best suited for temperature-sensitive products and liquids with small amounts of solids and going up to high concentrations
Own state-of-the-art test facilities for laboratory and pilot plant testing in the hands of our skilled R&D engineers. Backed by the solid expertise won over many decades of innovation pursuit.
Ideal for highly viscous liquids or with a tendency to fouling. Optimal for saline solutions among other applications.
For products insensitive to high temperatures, non-Newtonian products which allow a long residence time.
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