GEA direct UHT preserves taste, color, proteins, and nutrients efficiently.
GEA UHT SYSTEM DIRECT INJECTION
GEA direct UHT cuts heat load vs. indirect methods, preserving proteins, nutrients, color, and flavor for better nutrition and fresher taste.
GEA direct injection UHT systems
GEA direct steam injection UHT plants are designed to deliver very low heat load to the product, when compared to indirect heating methods. This reduced heat load helps to prevent denaturation or degradation of proteins – for example, whey proteins in milk - vitamins and other product constituents, thereby better retaining nutritional value. Reduced heat impact also better preserves product color and flavor, resulting in a fresher taste.
Direct steam injection systems are combined with flash cooler technology, allowing for rapid heating through direct steam condensation in the product instead of indirect heating. Rapid heating and cooling further preserves the original fresh flavor of dairy products.
Steam is injected directly into the product, which is uniformly heated almost instantaneously to 140-150°C as the steam condenses and transfers its heat to the product - and is held at this temperature for just 2-4 seconds. After heating, the product is rapidly cooled by flashing in a vacuum chamber, which removes the condensed steam.
The difference between the direct injection and direct infusion steam UHT processes lies in how steam is introduced into the product, which can affect product quality, as well as equipment design. Both methods are effective for rapid UHT processing, so which of the two methods is selected will depend on product requirements.
Direct injection UHT
Features and Benefits
- Rapid heating: Steam is directly injected into the product, achieving ultra-fast heating that allows the product to reach sterilization temperatures almost instantaneously, reducing the likelihood of thermal damage to sensitive components such as vitamins, proteins, and flavor compounds.
- Short holding time:The product is held at the sterilization temperature for a very short period, usually a few seconds.
- Instant cooling: After the short duration of holding at high heat the product is rapidly cooled by flashing off the steam, reducing the temperature instantly.
- Reduced fouling: Rapid heating and cooling processes reduce the likelihood of product fouling on heat exchange surfaces, leading to more efficient operation.
- Flexibility: GEA direct steam injection technology can be configured to process a wide range of liquid products, including dairy milk, oat drinks, creams, juices, and other beverages.
- High throughput: GEA injection technology can be configured to process large volumes of product continuously (up to 40.000 l/h), making it suitable for high-demand production environments.
- Enhanced product quality: Short exposure to high temperatures helps to preserve.
Related Products
GEA UHT system direct infusion
GEA UHT Infusion uses rapid steam heating to reduce heat load compared to indirect methods, preserving proteins, nutrients, flavor, and color for a fresher, more nutritious product.
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GEA UHT system indirect product-to-product
GEA UHT systems with product-to-product exchangers use the product itself for heat transfer, boosting efficiency over traditional indirect heating methods.
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