Deaerator for juices and dairy processing
In juice and dairy processing, entrapped oxygen post-packing can degrade product quality, impacting flavor and shelf life. Controlling oxygen levels during the UHT process is crucial for maintaining the integrity of flavored or enriched dairy products.
Effective removal of oxygen and carbon dioxide
The JBT Deaerator is designed to improve the quality and shelf-life of juices and dairy products by effectively removing oxygen and carbon dioxide. Operating in a low-pressure environment, the deaerator vaporizes the product to separate oxygen. The condensate and aromas are then reintroduced into the system, preserving the product’s natural flavors. This compact design is especially advantageous in smaller boiler rooms. It also features integrated monitoring and control systems for precise operation. Suitable for handling most liquid foods, it can be equipped with a stirring mechanism to manage products containing particles. JBT offers this solution particularly for the Dairy & Dairy Alternatives and Juices & Beverages markets.
Benefits
- Improves boiler room efficiency
- Compact design saves space
- Removes both oxygen and carbon dioxide
- Integrated monitoring and control systems
- Handles a variety of liquid foods