GEA direct UHT Infusion efficiently preserves taste, color, proteins, and nutrients.
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 direct infusion UHT systems
GEA direct infusion UHT plants are engineered to minimize heat load, helping to preserve essential product components, such as whey proteins in milk, by preventing denaturation. By incorporating steam infusion and flash cooler technology the heating process is accelerated via direct steam condensation rather than through indirect methods. This results in a much shorter product residence time in high-temperature zones.
The product is introduced into the steam-filled infusion chamber, where it forms a thin layer and falls as a thin tube into the steam chamber, allowing for very quick, gentle and even heating. Subsequently, it is pumped out of the chamber into the heat holder, where it remains for a few seconds. The product is then quickly cooled by flashing in a vacuum chamber, where the condensed steam is removed, and the temperature drops instantly.
Both direct Infusion and direct injection UHT methods are effective for rapid UHT processing. The method selected depends on the product type. The key difference between direct infusion and direct injection heating is how steam is introduced to the product. As well as influencing equipment design, this difference can also impact on product quality.
Direct infusion provides highly controlled and gentle heating, which, compared with direct injection technology, may result in fewer heat-related effects, such as protein denaturation color or flavor changes. Direct infusion may also better preserve the sensory and nutritional qualities of heat-sensitive products.
Explore examples of applications where the UHT infusion system is used, including viscous or particulate-containing liquids, as well as delicate products that require especially gentle handling during heating.
Direct steam infusion UHT
Features and benefits
- Rapid heating: The product is rapidly heated in a hot steam chamber, typically reaching temperatures of 140-150°C almost instantly, which helps to preserve the product's quality.
- 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.
- Flexible design: UHT direct infusion technology can be configured for a variety of liquid products.
- High throughput: GEA infusion technology can be configured to process large volumes of product continuously (up to 35.000 l/h), making it suitable for high-demand production environments.
- Superior product quality: Rapid processing and minimal thermal exposure enable better retention of product nutritional value, flavour, colour, and texture, when compared with products processed using other UHT methods.
- Plant efficiency: Less fouling can lead to reduced downtime for cleaning, improving overall plant efficiency.
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GEA direct UHT cuts heat load vs. indirect methods, preserving proteins, nutrients, color, and flavor for better nutrition and fresher taste.
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