GEA AromaPlus PRO reduces the water consumption for diafiltration throughout dealcoholization by up to one hundred pc. The alcoholic base produced as a by-product of the filtration course of can be utilized for manufacturing different beverages within the brewery, corresponding to exhausting seltzer.
GEA AromaPlus uses a filtration expertise with special polymer membranes to separate alcohol and water from the opposite ingredients by means of reverse osmosis; these ingredients are essential for the aroma, colour and turbidity of the ultimate product. Adding the new PRO expertise to the water-saving CO2 blow-out perform and the selective membrane which is already implemented within the AromaPlus unit design, GEA saves more than two thirds and as much as 100% of the fresh water used for diafiltration.
“Our latest AromaPlus technology combines the pattern towards zero.0% beer with the objective of lowering water in production,” says Ralf Scheibner, filtration professional at GEA, under whose management the GEA AromaPlus has been additional developed. “In truth, a membrane process requires plenty of water to flush out the alcohol. That is an issue for breweries with a restricted deoxygenized water availability. Our new PRO resolution is an important step for them in the path of fresh water neutrality in manufacturing processes.”
The complete dealcoholization system GEA AromaPlus is mounted on a frame. It comprises the filtration modules and reverse osmosis membranes, pumps for media switch and system stress build-up, the entire internal piping, a CIP dosing unit put in subsequent to the system, and the management tools required for semi-automated operation. – Image: GEA/Mike Henning.
While breweries need much less fresh water for the diafiltration step, the permeate leaving the system could be reused as a useful by-product. เกจ์วัดความดัน to its decrease quantity, it has the next alcohol content and might subsequently function a base for alcoholic blended drinks and newer beverages, similar to onerous seltzer, or may be reused inside the brewery itself.
“The Corona pandemic confirmed that breweries whose production facilities offered the flexibleness to course of different drinks coped best with the drop in demand. GEA AromaPlus is a good example of how customers can gear their vegetation toward high demand dynamics,” says Scheibner. Originally designed for the dealcoholization of beer right down to zero.0%, the system can be used used for different non-alcoholic beverages, similar to zero.0% cider.
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