Degasser

Degasser is an essential equipment in liquid food processing. It is used to remove dissolved oxygen, carbon dioxide and other gases. It is widely used in juice, dairy, beverage and other industries to improve product stability, prevent oxidation and maintain flavor quality.

>>>Advantage:

• Prevent oxidation, extend product shelf life, and preserve natural color and taste.

• Improve carbonation efficiency in beverage production by reducing interference from dissolved oxygen.

• Improve heat exchange efficiency during pasteurization and sterilization.

• Ensure consistent product quality by removing bubbles that can affect texture and appearance.

>>>Feature:

1. Discharge port: inverted cone bottom, anti-vortex, no residue

2. Feed port: feed from the side wall to increase the degassing area

3. Install an aroma recovery device (including condenser) on the top to improve material quality

4. Feed centrifuge: with propulsion device to increase self-priming force

5. Vacuum pump: with water tank (including float level automatic water replenishment), improve pump stability and stabilize pressure

6. The overall equipment height is reasonable to improve degassing efficiency

7. Imported proportional control valve: control feed volume

8. Equipped with control cabinet (flow, liquid level, pressure, pump start and stop)

9. Imported Siemens vacuum pump, ABB motor

Step 1: Liquid Feed

The liquid is pumped into the degasser and then sprayed or evenly distributed into the vacuum chamber.

Step 2: Degassing

Under low pressure, dissolved gases escape from the liquid. The released gases are collected and removed by the vacuum pump.

Step 3: Stabilization and Output

The degassed liquid is then discharged for further processing, such as pasteurization, sterilization or packaging.

>>>Working principle:

The degassing process is usually achieved through vacuum technology or membrane separation, depending on the application. The most common methods include:

• Vacuum degassing: The liquid is introduced into a vacuum chamber, and the pressure is reduced, allowing dissolved gases to escape.

• Spraying or filming: The liquid is spread into a thin film, increasing the surface area for efficient gas removal.

>>>Key Components:

A standard degasser consists of the following:

1. Vacuum chamber - a sealed container for removing gases.

2. Nozzles or film diffusers - facilitate the degassing process by increasing the contact of the liquid with the vacuum.

3. Vacuum pump - creates negative pressure in the vacuum chamber to extract dissolved gases.

4. Condenser and gas separator - captures and removes the extracted gases from the system.

5. CIP cleaning system - ensures hygiene and easy maintenance.

• Juice processing - prevents browning and oxidation to ensure fresh taste.

• Milk and dairy industry - removes oxygen to avoid spoilage and rancidity.

• Beverage industry - carbonation control in soft drink, wine and beer production.

1. Installation and Training: Our team provides online, on-site installation and operator training to ensure smooth operation.

2. Warranty and Spare Parts Warranty: Major components are covered for 1 year.

3. Technical Support: We provide online support, video assistance and on-site troubleshooting if needed.

4. Preventive Maintenance Program: Regular service programs help keep your machine running efficiently and extend its life.

>>>FAQ:

Q1: What is the use of degassing machine in food and beverage processing?

A: Degassing machine removes dissolved gases (such as oxygen and carbon dioxide) from liquids to prevent oxidation, extend shelf life and maintain product quality.

Q2: What types of liquids can degassing machine process?

A: Degassing machine is commonly used for juice, dairy products, tea, coffee, seaweed juice, beer, wine and other liquid foods.

Q3: How does degassing machine work?

A: Liquid enters the vacuum chamber, where it is sprayed into a thin film. Under reduced pressure, dissolved gases escape and are removed by vacuum pump.