Columns form the core of any distillation plant.
According to the product characteristics and the separating tasks individual applicable solutions must be found and designed.

1 = Distributor, 2 = Packing, 3 = Liquid collector, 4= Trays, 5= Downcomer, A = Feed, B = Bottom product, C = Overhead product, D= Steam reboiler inlet, E = Reflux
Computer modelling and the access to large product data bases allows a precise, effective, and reliable design of our plants.
Additionally, GEA has its own Research and Developpment Centre at its disposal. This enables the evaluation of the most suitable solutions for complex or new tasks with various possibilities of testing of different internals and processes parameters.
Certain pilot plants are available as mobile units and can therefore be installed at a customer´s site. Data is captured and plant operating behavior modelled by means of the latest programs. This possibility can be precious for the clients before making big investments: he achieves a higher grade of safety regarding indispensable product qualities as, for example , the organoleptic properties of his drinking alcohol.
GEA is free to apply column internals of different suppliers thus having the advantage to choose the best design for the process tasks.

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.

The thermal vapor recompression applies steam jets to raise the temperature level of vapor flows in the plant. Condensation of these boosted flows is then used for the heating or evaporating of lower temperature process flows. Thereby the steam consumption is minimized.

The fabrication of compact skid mounted units for smaller product quantities has several advantages for our client.

The core of the distillation range of products is the multiple-effect pressure/vacuum rectification system. The design is largely determined by the characteristic properties of the feed and the specific requirements of the final product.
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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.
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