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The Continuous Juice Vacuum Degasser is a specialized machine designed to remove dissolved gases from fruit juices, vegetable juices, and other liquid food products, enhancing shelf life, flavor stability, and product quality. By subjecting the juice to a low-pressure environment, the system induces the release of oxygen, nitrogen, and other gases, which can cause oxidation, browning, or spoilage. The continuous operation allows for high throughput, making it ideal for large-scale beverage production lines, where consistent degassing is critical for downstream processes like pasteurization, concentration, or bottling.
Vacuum Chamber Technology: The degasser uses a cylindrical vacuum chamber with a thin-film evaporation design, spreading the juice into a fine layer to maximize gas-liquid surface area. This achieves degassing efficiencies of up to 99% in a single pass.
Precision Pressure Control: Operates at pressures between 50-300 mbar (absolute), with adjustable residence time (10-60 seconds) to suit different juice viscosities and gas removal requirements. A steam ejector or liquid-ring vacuum pump maintains stable vacuum levels.
Hygienic Design: Constructed from 316L stainless steel with electro-polished interiors and FDA-compliant seals, the system meets strict food safety standards. Quick-release fittings and CIP/SIP compatibility enable easy cleaning and sanitization.
Energy Efficiency: The low-temperature process (20-60°C) minimizes thermal impact on juice nutrients and flavors, while heat recovery systems reuse waste energy from the vacuum pump or condenser.
Variable Flow Rate: Handles throughputs from 500L/h to 20,000L/h, with a variable-speed feed pump and adjustable nozzle size to maintain optimal film thickness on the chamber walls.
Juice and Beverage Production: Degasses orange, apple, and grape juices to prevent oxidation, foam formation during bottling, and loss of vitamin C.
Wine and Cider Making: Removes excess oxygen to stabilize color and aroma, reducing the need for sulfite additions.
Dairy Products: Degasses milk and plant-based beverages to improve homogenization efficiency and extend shelf life.
Pharmaceuticals: Used for degassing parenteral solutions and biological fluids to prevent bubble formation during filling.
Q: How does degassing improve juice shelf life?
A: Reducing dissolved oxygen slows down microbial growth and enzymatic browning (e.g., polyphenol oxidase activity), extending shelf life by 20-30%.
Q: Can the system handle pulpy juices with particulates?
A: Yes, the wide nozzle design and gentle film formation accommodate juices with up to 15% pulp, though pre-screening is recommended for large particulates.
Q: What is the minimum juice temperature required?
A: The system operates efficiently at room temperature (20-25°C), but slightly elevated temperatures (up to 40°C) can enhance gas release for viscous juices.
Q: Does degassing affect the juice's flavor or texture?
A: Properly controlled degassing removes only unwanted gases, preserving natural aromas and textures; over-degassing can be avoided via the adjustable residence time.
The Continuous Juice Vacuum Degasser is a specialized machine designed to remove dissolved gases from fruit juices, vegetable juices, and other liquid food products, enhancing shelf life, flavor stability, and product quality. By subjecting the juice to a low-pressure environment, the system induces the release of oxygen, nitrogen, and other gases, which can cause oxidation, browning, or spoilage. The continuous operation allows for high throughput, making it ideal for large-scale beverage production lines, where consistent degassing is critical for downstream processes like pasteurization, concentration, or bottling.
Vacuum Chamber Technology: The degasser uses a cylindrical vacuum chamber with a thin-film evaporation design, spreading the juice into a fine layer to maximize gas-liquid surface area. This achieves degassing efficiencies of up to 99% in a single pass.
Precision Pressure Control: Operates at pressures between 50-300 mbar (absolute), with adjustable residence time (10-60 seconds) to suit different juice viscosities and gas removal requirements. A steam ejector or liquid-ring vacuum pump maintains stable vacuum levels.
Hygienic Design: Constructed from 316L stainless steel with electro-polished interiors and FDA-compliant seals, the system meets strict food safety standards. Quick-release fittings and CIP/SIP compatibility enable easy cleaning and sanitization.
Energy Efficiency: The low-temperature process (20-60°C) minimizes thermal impact on juice nutrients and flavors, while heat recovery systems reuse waste energy from the vacuum pump or condenser.
Variable Flow Rate: Handles throughputs from 500L/h to 20,000L/h, with a variable-speed feed pump and adjustable nozzle size to maintain optimal film thickness on the chamber walls.
Juice and Beverage Production: Degasses orange, apple, and grape juices to prevent oxidation, foam formation during bottling, and loss of vitamin C.
Wine and Cider Making: Removes excess oxygen to stabilize color and aroma, reducing the need for sulfite additions.
Dairy Products: Degasses milk and plant-based beverages to improve homogenization efficiency and extend shelf life.
Pharmaceuticals: Used for degassing parenteral solutions and biological fluids to prevent bubble formation during filling.
Q: How does degassing improve juice shelf life?
A: Reducing dissolved oxygen slows down microbial growth and enzymatic browning (e.g., polyphenol oxidase activity), extending shelf life by 20-30%.
Q: Can the system handle pulpy juices with particulates?
A: Yes, the wide nozzle design and gentle film formation accommodate juices with up to 15% pulp, though pre-screening is recommended for large particulates.
Q: What is the minimum juice temperature required?
A: The system operates efficiently at room temperature (20-25°C), but slightly elevated temperatures (up to 40°C) can enhance gas release for viscous juices.
Q: Does degassing affect the juice's flavor or texture?
A: Properly controlled degassing removes only unwanted gases, preserving natural aromas and textures; over-degassing can be avoided via the adjustable residence time.
