Crystallization technology
The most gentle concentration technology on the market. Unique solid-liquid separation. Optimum growth conditions for an efficient separation of ice crystals and highest concentration factor.
IceCon® is a revolutionary change from earlier Freeze Concentration designs. With fewer parts and a smart combination of functions, the process of freeze concentrating products is greatly simplified.
Various methods are available to remove water from liquid food products, of all available methods, Freeze Concentration provides the highest selectivity, since only water is contained in the ice crystals. Because the water is removed at the freezing point, what is left behind is a concentrated syrup with all the flavors, volatile and health promoting ingredients that are in the feed. Quality retention to its maximum.
GEA has enhanced the Freeze Concentration process with its unique solid-liquid separation into a sophisticated process that fits perfectly into a modern processing plant and effectively eliminates quality loses.
Commercial systems are designed from standard component sizes depending on your throughput requirements. Multistage systems allow for any capacity from 10 to 10,000 kg/h
IceCon® is GEA's latest Freeze Concentration design family.
The IceCon® design includes a vessel with a cooling jacket. While the inner wall of the vessel is scraped, the outer wall is cooled down by a circulating refrigerant. This makes it ideal for producing ice crystals. In the crystallizer and by creating residence time, the crystals grow into an optimal size, which can then be separated from the concentrated liquid.
In the wash column, the IceCon® separates the concentrated liquid from the ice crystals. The compressed ice crystal bed is efficiently washed with melted ice to remove all traces of concentrated liquid, ensuring that all original product characteristics and valuable components remain in the concentrate.
GEA Freeze Concentration for premium concentrates in the food industry. Concentrate the taste.
GEA's innovative process marks a milestone in the pretreatment of biofuels such as hydro-treated vegetable oil and sustainable aviation fuel. By eliminating the bleaching process, manufacturers benefit from significant savings potential: over 50% lower operating costs and up to 12% less CO2 emissions.
Climate change and a growing world population put increased pressure on the energy-intensive food industry to feed more people without further impacting the planet. George Shepherd, GEA’s Global Technical Sustainability Manager, explains how GEA uses its engineering know-how to help processors produce more sustainably yet increase productivity.
The world's population is growing and with it demand for milk. Dairy is an essential component of many global diets. However, its production can be resource-intensive and impact the environment. GEA’s Christian Müller, Senior Director Sustainability Farm Technologies, sheds light on how technological innovations powered by GEA make milk production more efficient and profitable.