Distillation Technology
Multiple Effect Distillation Plants reduce the amount of live steam to the minimum demand.
GEA Distillation is recognized for the high thermodynamic efficiencies, high product yield and high distillate purities achieved.
Multiple-effect distillation permits the repeated use of the energy supplied to a system. Energy consumption is effectively reduced by a factor about equal to the number of effects. Since a temperature difference is required for heat transfer within the reboiler, there are practical limitations to the number of effects that can be used. Maximum and minimum temperatures are, as a rule, determined by the product, or the heating steam pressure and the cooling water temperature.
Where product purities superior to feasible concentrations through rectification are required, one of these technologies come to operation: Molecular Sieve Technology, Distillation with Entrainer, and Pervaporation through Hydrophilic Membranes.
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.
Production lines with optimized integrated process steps.
Waste reduction is important to us at GEA, and by harnessing the power of freeze drying technology, we can transform surplus food into valuable, long-lasting products – helping to reduce waste, extend shelf life and build a more resilient food supply for generations to come.
When plant-forward South Korean food producer Pulmuone brought GEA the challenge of developing a modern spin on the traditional chewy cold (naengmyeon) noodle, GEA’s R&D experts were up to the challenge. They helped develop what is now a commercial hit produced with less water and electricity than previously existing methods. The result is also true to the traditional origins of the dish as well as Pulmuone’s health, well-being and sustainability roots.