Deaeration of beverage water
The requirements in the food and beverage industry have been constantly
growing during the past years, which especially applies to the quality and
purity of water. Besides physiologically important and desired ingredients,
special attention is paid to the contents of undesirable ingredients in the
water. In this respect, the removal of dissolved gases - especially
oxygen - forms an essential aspect.
On the brewery and beverage sector, GEA Diessel offers for these
applications technical solutions for various requirements. The limit value of
the required residual degree of O2 as well as the further treatment of water
determines the technical procedure of the process.
The water deaeration system DIOX™ works on the principle of the water deaeration and
reaches a residual oxygen content of < 0.05 ppm. When higher capacities are
required, VARIDOX™ can
lower the residual oxygen down to 0.01 ppm. In Varidox™ undesired
oxygen is removed in a reaction column which is flown through by so-called
strip gas..
For more details please refer to the product descriptions of the water
deaeration systems DIOX™ and VARIDOX™.
Questionnaire for enquiry specification
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