GEA AromaPlus PRO reduces the water consumption for diafiltration during dealcoholization by as a lot as 100 percent. The alcoholic base produced as a by-product of the filtration course of can be used for manufacturing different beverages in the brewery, corresponding to exhausting seltzer.
GEA AromaPlus makes use of a filtration expertise with particular polymer membranes to separate alcohol and water from the opposite elements by means of reverse osmosis; these ingredients are essential for the aroma, color and turbidity of the ultimate product. Adding the new PRO technology to the water-saving CO2 blow-out perform and the selective membrane which is already carried out within the AromaPlus unit design, GEA saves more than two thirds and up to one hundred pc of the contemporary water used for diafiltration.
“Our latest AromaPlus era combines the pattern towards 0.0% beer with the goal of lowering water in manufacturing,” says Ralf Scheibner, filtration skilled at GEA, underneath whose leadership the GEA AromaPlus has been additional developed. “In truth, a membrane process requires a lot of water to flush out the alcohol. That is an issue for breweries with a restricted deoxygenized water availability. Our new PRO solution is an important step for them in path of recent water neutrality in manufacturing processes.”
The full dealcoholization system GEA AromaPlus is mounted on a body. It contains the filtration modules and reverse osmosis membranes, pumps for media switch and system strain build-up, the entire internal piping, a CIP dosing unit put in subsequent to the system, and the management equipment 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 can be reused as a useful by-product. Due to its decrease quantity, it has the next alcohol content material and may subsequently serve as a base for alcoholic combined drinks and newer drinks, such as onerous seltzer, or can be reused within the brewery itself.
“The Corona pandemic showed that breweries whose manufacturing facilities offered the pliability to course of other drinks coped greatest with the drop in demand. GEA AromaPlus is an efficient example of how prospects can gear their crops towards excessive demand dynamics,” says Scheibner. Originally designed for เกจวัดแรงดันถังออกซิเจน of beer down to zero.0%, the system can additionally be used used for other non-alcoholic beverages, such as 0.0% cider.
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