GEA AromaPlus PRO reduces the water consumption for diafiltration throughout dealcoholization by as much as 100%. The alcoholic base produced as a by-product of the filtration process can be utilized for manufacturing other beverages in the brewery, similar to exhausting seltzer.
GEA AromaPlus uses a filtration know-how with special polymer membranes to separate alcohol and water from the opposite elements by the use of reverse osmosis; these elements are essential for the aroma, colour and turbidity of the final product. Adding the new PRO technology to the water-saving CO2 blow-out operate and the selective membrane which is already applied within the AromaPlus unit design, GEA saves greater than two thirds and as much as 100% of the fresh water used for diafiltration.
“Our latest AromaPlus era combines the development in the path of 0.0% beer with the goal of decreasing water in manufacturing,” says Ralf Scheibner, filtration expert at GEA, underneath whose management the GEA AromaPlus has been additional developed. “In reality, a membrane process requires plenty of water to flush out the alcohol. That is an issue for breweries with a limited deoxygenized water availability. Our new PRO resolution is a crucial step for them towards contemporary water neutrality in manufacturing processes.”
The full dealcoholization system GEA AromaPlus is mounted on a frame. It includes the filtration modules and reverse osmosis membranes, pumps for media transfer and system stress build-up, the complete inner piping, a CIP dosing unit installed next to the system, and the management equipment required for semi-automated operation. – Image: GEA/Mike Henning.
While breweries want less fresh water for the diafiltration step, the permeate leaving the system could be reused as a priceless by-product. Due to its decrease quantity, it has a higher alcohol content material and may subsequently serve as a base for alcoholic combined drinks and newer beverages, similar to exhausting seltzer, or may be reused within the brewery itself.
“ เกจวัดแรงดันลม showed that breweries whose manufacturing amenities supplied 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 high demand dynamics,” says Scheibner. Originally designed for เกจวัดแรงกด of beer down to 0.0%, the system may additionally be used used for different non-alcoholic beverages, corresponding to 0.0% cider.
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