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™.
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