Distillation Technology
Thermal vapor recompression and mechanical vapor recompression solutions for the economization of distillation and evaporation processes.

A certain quantity of live steam, the so-called motive steam , is required for the operation of a thermal vapor recompressor. A big advantage of the thermal vapor recompressor is its simplicity: no turning parts , no maintenance, convenience to implement.
Our TVR technology renders the operation of new designed and existing distillation plants much more economic.
Our MVR solutions entail higher invest costs compared to the TVR, but permit even higher savings of energy costs. Particularly for new designed plants the cost–benefit–ratio can be excellent. Other advantages are the gentle evaporation of the product due to low temperature differences.
For each particular case, the decision on whether a vapor recompression system should be installed must be made on the basis of an efficiency study.

Where product purities superior to feasible concentrations through rectification are required, one of these technologies come to operation: Molecular Sieve Technology, Distillation with Entrainer, and Pervaporation through Hydrophilic Membranes.

GEA uses different types of reboilers for the energy input to the distillation columns. The choice of the suitable type depends on surrounding process and product parameters.

Production lines with optimized integrated process steps.

The fabrication of compact skid mounted units for smaller product quantities has several advantages for our client.
Last year was not a year of hyped-up headlines for alternative proteins. Perhaps that is precisely why it was an important year for food biotech, the biotechnology behind everyday foods and ingredients. While the sector worked through a difficult funding environment, approvals were still granted, pilot lines set up and new platforms tested in the background. In short: headlines are turning into infrastructure. Frederieke Reiners heads GEA’s New Food business. She and her team work at the intersection of biotechnology and industrial food production. In this interview, she takes us on a world tour of food biotech in seven questions.