Water Deaerating Systems
Oxygen in beer or beverages may increase product perishability and spoil taste, so using optimally deaerated water for beverage manufacture and for the redilution of beer can have an impact on final quality. The GEA VARIDOX-C cold water deaeration system achieves very low residual oxygen levels, and can be used for different applications.
The water is sprayed in the deaeration column and it slowly trickles down the packed columns. At the column outlet the water is saturated with CO2 (N2). If the water is to be used for blending a carbonated product, a precarbonation option is available, configured with a second, separate CO2 line that feeds CO2 to the deaerated water (after the deaeration column).
The system includes probes for flow rate, water or CIP media levels, and, optionally, for oxygen. These sensors monitor the system and how it is functioning. The product line and column are cleaned directly by an efficient CIP system.
GEA has developed the VARIDOX deaeration systems for use by the beverage and brewery industries. For hot deaeration we recommend the VARIDOX-H.
The GEA carbonating system type DIMIX-B has been designed for high-precision continuous mixing and carbonation of beer and beer mix beverages.
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.