Homogenizing Valves
Suitable for food, dairy, beverages and chemical emulsions process, NanoVALVE® gets the best out of the pressure: improves product viscosity and stability and minimizes running costs.
The NanoVALVE® has been developed to achieve optimized performance at very low working pressure if compared to a conventional homogenizing valve.
The NanoVALVE® concept is based on a specific homogenizing valve profile, with optimized working gap and with a sharp edge for minimized travel distance between high pressure zone and high velocity zone, to release on product particles the most effective fluid-dynamic energy generated by high turbulence, localized cavitation, shear effects and wall impacts.
NanoVALVE® technology is suitable for different kind of applications: from food and beverages to dairy products: milk, yoghurt, cream and milk with flavors.
The various homogenizing valve designs are fundamentally important along with the valve geometry. The NanoVALVE® design allows an increase in efficiency and a reduction in operating pressure (tests demonstrates up to 20% lower operating pressure compared to the GEA standard valve) providing energy savings and optimal use of the ingredients and resources.
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.