Jürgen Henke, marketing manager, GEA TDS (on the right in our picture) spoke to Ben Bouckley at Brau Beviale 2012 about GEA TDS’s new optimized technology for vacuum deaeration, and the touted savings.
He said: “The main saving is achieved in adapting the temperature to the product when the process starts. That means that, normally, you have steps of 5C or whatever, but we can adapt the process much more closely.”
“Our steps are below that. That means you save immediately the energy in the process, according to well-adapted temperature parameters,” Henke added.
Unduly high oxygen levels in products have a long-term impact on beverage taste, color and shelf life, and also negatively affects the bottling or packaging process, as drinks tend to foam up.
(Register here for free access to the first ever online event devoted to Operational Efficiency in food and beverage processing, taking place on November 29, organized by our sister site FoodProductionDaily.com and William Reed Business Media.)