Crystallizer technology
The most widely used crystallizer thanks to its simple and robust design as well as the easy operation. Its high mechanical energy input and high secondary nucleation rate make it the best solution when large crystals are not required.
The Forced Circulation Crystallizer is the most common type of crystallizer. Simple in design and easy to operate, it is usually employed in evaporative crystallization of relatively flat or inverse solubility products in rather viscous media and when scaling is a major issue. Its highly mechanical energy input and high secondary nucleation rate make it the best solution when large crystals are not required.
The Forced Circulation Crystallizer is made of four basic components:
Slurry of a desired solid density is circulated from the crystallizer vessel through the heat exchanger, gets superheated and is returned to the evaporation chamber. The superheating is relieved by means of evaporation and the evolving supersaturation is leading to growth of the suspended crystals. The evaporated solvent is conducted to the subsequent process steps or is internally re-used by applying any re-compression system.
Available for product and feasibility trials with real samples and under real parameters. Either in GEA centers of excellence for crystallization or onsite thanks to our mobile units.
Process and mechanical innovation. Compact and Monoblock Forced Circulation Crystallizer.
Fluidized bed crystallizer with the ability to grow the largest crystals at elevated retention time.
Limited attrition and efficient fines destruction – a design to produce coarse crystals with a narrow size distribution.
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.