The industries producing drinks, food and pharmaceutical products use degassing units to degas liquids as the reduced and low content of oxygen improves the quality and stability of their products.
Vacuum deaerators are further used for the degassing of water in order to prepare the basic ingredient of many products (the water) in an optimum way for the following processing. The higher the product temperature is, the easier gases release from the product. The combination of thermal energy and vacuum thus leads to an optimum result for the degassing of liquids.
As the vacuum degassing unit works close to the boiling point, volatile aromas release from the product. To preserve these aromas, we add condensers to the degassing unit. We use them to condense the vapors (a mixture of water vapour and aroms) and to bring them back to the product in the tank of the degasser. We can do this in a one or two step vapour condensation with aroma recovery. In addition, we can integrate separate cooling units for the condensation of the aromas on the module. This keeps the cooling supply independant from outer sources.