GEA TDS optimizes vacuum deaeration process

(PresseBox) ( Sarstedt, )
A new product path in the beverage deaerator with a product-oriented temperature and vacuum profile enables significant energy savings and prevents unnecessary loss of flavours.

The essential difference to the deaeration techniques commonly used in the market is that flashes are not firmly set, but are optimally adjusted to the vacuum required for the product in accordance with the inlet temperature.

Fruit juice deaerators commonly employed in practice are typically preset to a defined flash evaporation. The drawback of this is the loss of energy involved and the loss of flavours which results from the strong flash. As part of a scientific thesis, the deaeration processes used at the WeserGold location in Rinteln were analyzed. This project was conducted with the active support of WeserGold, especially with respect to analytics, providing us with valuable insights. The aim of this project was to measure the energy and flavour losses resulting for a specific product at a given temperature and vacuum profile.

The decisive factor is the balance between the final oxygen value required and the loss of flavours.

A new way of routing the product was to be introduced as a way to minimize the losses experienced so far and to optimize the process. The inlet temperature was measured and the vacuum required for thespecific product group was established. A minor flash is usually sufficient to obtain the final oxygen content specified.

Result: This process essentially optimizes the balance between final oxygen content and loss of flavour and leads to savings with regard to cooling water, steam and flavour.

For a plant capacity of 20,000 l/h and 6,000 hours of operation p.a. a savings potential of up to 60,000 EUR per year can be achieved.

Brau Beviale in Nuremberg, 13 - 15 November 2012: GEA TDS in Hall 7 - Stand No. 602
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