GEA offers several different process variants of the deaeration system that covers the entire product range – from low to high viscosity products, from small particles up to fruit purées with high solid particle content.
This method has the lowest shear rate and is applicable for all recipes. It ca be used for both aseptic and for non-aseptic deaeration.
This variant is mainly used for low-viscosity products with high gas content, and offers the highest deaeration effect for this application. The product enters centrally from the top via a special, adjustable cascade valve. This effectively increases the product surface and ensures an optimum deaeration result.
This variant is mainly intended for products with low medium viscosity. After the product entered the pressure vessel from the bottom it is applied evenly and uniformly to the product surface in very thin layers by mushroom-shaped product distributor. The layers of product are vertically stable. That ensures that they do not mix with each other, meaning that the product that is filled first also leaves the deaerator first.
The product distributor is flexibly mounted on the product supply pipe to ensure that the product flows gently and smoothly into the tank.
To avoid affecting the quality through oxidation, the product undergoes vacuum-deaeration. Foam formation is effectively averted unwanted flavoring and odorant substances are reduced. Removing gas also greatly enhances product stability.
The combined, integrated one-stage aroma retrieval process minimizes aroma loss during deaeration. Fluid aroma substances are condensed in an external stainless steel tubular heat exchanger and returned to the product.
A new product path in the beverage deaerator with a product oriented temperature and vacuum profile enables significant energy savings and prevents unnecessary loss of flavors.
The essential difference to the deaeration techniques commonly used in the market is that flashes are not firmly set, but are optimally adjusted to the vacuum required for the product in accordance with the inlet temperature.
This process essentially optimizes the balance between final oxygen content and loss of flavor and leads to savings with regard to cooling water, steam and flavor.
Our facilities are designed in accordance with your floor space, whereby all parts are easily accessible for service and cleaning operations.
In the liquid food industry, deaeration refers to the vacuum-induced removal of free and dissolved gasses, particularly oxygen, from a fluid. Eliminating oxygen is important to prevent detrimental end-product changes and improve downstream processing.
GEA’s product deaerator can be used with most liquid foodstuffs, ensuring efficient deaeration and gentle product handling - in both the juice/beverage and milk/dairy industries.
Eliminating oxygen in juices and beverages is the single most important factor in maintaining product quality during their entire shelf-life. The presence of air/oxygen causes vitamin C degradation (1 mg of oxygen corresponds to a theoretical loss of 11 mg of vitamin C) and can lead to discoloration and the production of strong off-flavors.
The main sources of air/oxygen in reconstituted juice and juice nectars are as follows:
Milk and Dairy Products
Air in milk — whether it is free air derived from transportation/agitation or mechanical air derived from damaged seals/gaskets or incorrect process design — can cause cavitation during homogenization. Both sources can be eliminated with the GEA deaerator.
As final product oxygen content may be derived from several sources, the complete removal of oxygen from the process water does not guarantee an oxygen-free end-product; it can be “added in” again during other production steps. However, being the major component (80–85%), the quality of the reconstitution water (process water) significantly influences final product quality. As such, reducing the process water oxygen content to the lowest possible value is a key consideration.
GEA's deaerator is capable of removing free air and, to a certain extent, dissolved oxygen out of a final product. The unit’s exact ability to remove dissolved oxygen will depend on the product properties and the amount of air/oxygen present prior to deaeration. Oxygen contents of <1 ppm can be achieved (measured in pure water
Corporate press release
Technologies from GEA are helping manufacturers produce tasty, healthy gluten-free pittas, pasta, pizzas and pastries.
