GEA AromaPlus PRO reduces the water consumption for diafiltration during dealcoholization by as much as 100 percent. The alcoholic base produced as a by-product of the filtration course of can be used for manufacturing different drinks in the brewery, similar to exhausting seltzer.
GEA AromaPlus makes use of a filtration expertise with special polymer membranes to separate alcohol and water from the opposite components by the use of reverse osmosis; these components are crucial for the aroma, colour and turbidity of the ultimate product. Adding the new PRO technology to the water-saving CO2 blow-out operate and the selective membrane which is already carried out within the AromaPlus unit design, GEA saves more than two thirds and as a lot as 100% of the fresh water used for diafiltration.
“Our latest AromaPlus generation combines the pattern in course of 0.0% beer with the objective of lowering water in manufacturing,” says Ralf Scheibner, filtration professional at GEA, underneath whose management the GEA AromaPlus has been further developed. “In เกจวัดแรงดันแบบแห้ง , a membrane course of requires plenty of water to flush out the alcohol. That is an issue for breweries with a limited deoxygenized water availability. Our new PRO answer is a crucial step for them towards contemporary water neutrality in manufacturing processes.”
The complete dealcoholization system GEA AromaPlus is mounted on a body. It includes the filtration modules and reverse osmosis membranes, pumps for media transfer and system pressure build-up, the whole inner piping, a CIP dosing unit put in next to the system, and the control 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 volume, it has the next alcohol content material and can due to this fact serve as a base for alcoholic combined drinks and newer beverages, similar to onerous seltzer, or can be reused throughout the brewery itself.
“The Corona pandemic showed that breweries whose production facilities provided the pliability to process different drinks coped finest with the drop in demand. GEA AromaPlus is a good example of how prospects can gear their plants towards high demand dynamics,” says Scheibner. Originally designed for the dealcoholization of beer all the way down to zero.0%, the system can be used used for different non-alcoholic beverages, such as 0.0% cider.