GEA UHT System Direct Injection

GEA - UHT System Direct Injection

Supplier: GEA Australia

UHT System Direct Injection

GEA direct injection UHT systems combine direct steam injection with flash cooling to deliver very low heat load compared with indirect heating methods.

Very low heat load

Specifications

Specification	Value
Heating temperature	140-150°C
Holding time	2-4 seconds
High throughput	up to 40.000 l/h

Features and benefits

Very low heat load: Compared with indirect heating methods, reduced heat exposure helps prevent denaturation or degradation of proteins, including whey proteins in milk, vitamins and other product constituents, better retaining nutritional value.
Preserved product quality: Reduced heat impact better preserves product colour and flavour for a fresher taste. Rapid heating and cooling further preserve the original fresh flavour of dairy products.
Rapid, uniform heating: Steam is injected directly into the product. As it condenses, it transfers heat to the product, bringing it uniformly to sterilisation temperature almost instantaneously and reducing the likelihood of thermal damage to sensitive vitamins, proteins and flavour compounds.
Short holding time: The product is held at sterilisation temperature for only a few seconds.
Instant cooling: Direct steam injection is combined with flash cooler technology. After heating, the product is rapidly cooled by flashing in a vacuum chamber, removing the condensed steam and reducing the temperature instantly.
Reduced fouling: Rapid heating and cooling reduce the likelihood of product fouling on heat exchange surfaces, leading to more efficient operation.
Flexible configuration: The technology can be configured to process a wide range of liquid products, including dairy milk, oat drinks, creams, juices and other beverages.
Continuous high throughput: The technology can be configured to process large volumes continuously, making it suitable for high-demand production environments.

Specifications

Specification	Value
Heating temperature	140-150°C
Holding time	2-4 seconds
High throughput	up to 40.000 l/h

Features and benefits

Very low heat load: Compared with indirect heating methods, reduced heat exposure helps prevent denaturation or degradation of proteins, including whey proteins in milk, vitamins and other product constituents, better retaining nutritional value.
Preserved product quality: Reduced heat impact better preserves product colour and flavour for a fresher taste. Rapid heating and cooling further preserve the original fresh flavour of dairy products.
Rapid, uniform heating: Steam is injected directly into the product. As it condenses, it transfers heat to the product, bringing it uniformly to sterilisation temperature almost instantaneously and reducing the likelihood of thermal damage to sensitive vitamins, proteins and flavour compounds.
Short holding time: The product is held at sterilisation temperature for only a few seconds.
Instant cooling: Direct steam injection is combined with flash cooler technology. After heating, the product is rapidly cooled by flashing in a vacuum chamber, removing the condensed steam and reducing the temperature instantly.
Reduced fouling: Rapid heating and cooling reduce the likelihood of product fouling on heat exchange surfaces, leading to more efficient operation.
Flexible configuration: The technology can be configured to process a wide range of liquid products, including dairy milk, oat drinks, creams, juices and other beverages.
Continuous high throughput: The technology can be configured to process large volumes continuously, making it suitable for high-demand production environments.

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To contact GEA Australia about GEA UHT System Direct Injection use Get a quote.