The extraction of air (de-aerating) aims to prevent oxidising processes occurring on the product prior to thermal treatment; air removal also improves heat transmission. Our air removal system consists of a tank where product is processed under vacuum conditions to limit the presence of residual oxygen. Under high temperatures, non-condensable gases become less soluble, while flavours and smell become more volatile, getting lost in the process. Even though this effect might be desirable in the case of milk, it is not a desirable outcome for industrial fruit processing. In order to avoid these effects, a flavour/smell recovery system can be integrated if desired through the use of a heat exchanger.

Applications
. Dairy products
. Fruits and vegetables
. Foam separation

Advantages
. Compact
. High efficiency
. Flavour recovery