GEA UHT uses product-to-product heat transfer for efficient processing.
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.
UHT Indirect Product-to-Product
GEAs indirect Product to Product UHT system is build around our heat exchanger technology and therefore operates on a similar principle to traditional indirect UHT units. However, instead of using water as the initial heat transfer medium, it uses the product itself for heat exchange. Our indirect product-to-product heat exchangers run the hot, sterilized product against the cold incoming product, enabling effective heat transfer between the products and creates a direct heat recovery loop. Heat exchange occurs through tubes, so there is no physical contact between the incoming and outgoing product streams. Final sterilization is then carried out using our conventional product-to-water heat exchanger. Used for a wide range of liquid products, our system achieves high levels of heat recovery without increasing the heat exchange surface area. This technology is ideal for large-scale processing of products such as milk, dairy items, or juices, where energy efficiency and reduced operating costs are key. It results in lower overall energy consumption compared to traditional systems, reducing both operating costs and carbon footprint.
Key Features
Indirect product-to-product UHT
- Heat recovery: Indirect product vs. product heat exchangers use heat energy from the hot outgoing sterilized product to preheat cold incoming product.
- Indirect heating: There is no direct contact between the product and the heating medium. Heat is transferred from outgoing product to incoming product through a physical barrier.
- Regenerative heat exchange: A significant portion of heat used in the process is recovered and reused, enhancing energy efficiency. Typically, up to 90% of the heat can be recovered in this system.
Benefits
Indirect product-to-product UHT
- Uniform heating: The product vs. product heat exchanger design ensures that the incoming product is heated evenly, reducing the risk of over-processing and helping to maintain consistent product quality.
- Resource-efficient system: High energy efficiency and reduced waste heat align with sustainability goals, making the GEA system an environmentally friendly choice for manufacturers.
- High throughput: GEA UHT plants utilizing our indirect product-to-product heat exchanger technology are designed for continuous operation, and can process high volumes of product efficiently, making our technology ideal for high-demand production environments.
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.
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 UHT system indirect
GEA UHT Indirect ensures consistent, gentle heating for extended shelf life while maintaining product quality, stability, and energy-efficient performance.
GEA UHT system pilot
Our modular pilot UHT plant is highly flexible and designed for small-scale aseptic processing.
GEA Insights
Around the world in seven questions: New foods we’ll love
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.
