DEGASSING
STARTS PROCESS STABILITY
Degassing in Beverage Production: Why Dissolved Gases Affect Processes More Than Often Expected
Why degassing is an important process factor
In beverage production, dissolved gases are often only considered when they cause problems in the process. In reality, they influence many steps much earlier – for example during water treatment, blending, carbonation, dealcoholisation or before filling.
Degassing is therefore not an isolated secondary process. It is part of product preparation and can be decisive for whether downstream process steps run in a stable and reproducible way.
Depending on the application, the objectives may differ: oxygen needs to be reduced, CO₂ levels need to be adjusted or product and process conditions need to be prepared for the next steps.
Typical challenges caused by dissolved gases
If dissolved gases are not specifically controlled, different process issues can occur. Typical challenges include:
- oxygen in product or process water
- CO₂ levels that are not aligned before further process steps
- fluctuating conditions before blending or carbonation
- unstable product handling with sensitive beverages
- unwanted interactions between degassing, mixing and filling
- missing or only point-based measurement of O₂ or CO₂
- degassing as a single measure without integration into process control
These factors show that degassing is not only a technical pre-step, but part of a controlled overall process.
Technical background
In water deaeration, dissolved oxygen is removed from water. Different technical processes can be used for this, such as membrane deaeration or column deaeration.
In membrane water deaeration, water flows along the outside of hollow fibres. Inside the hollow fibres, a stripping gas such as CO₂ or N₂ flows in counterflow. The O₂ partial pressure difference drives oxygen out of the water. The hollow fibres allow gases to pass, but not water.
In column deaeration, water flows through a packed column in counterflow to a stripping gas. Here, too, the partial pressure difference is the driving mechanism for oxygen reduction. Depending on the design, deaeration can be carried out cold or hot.
In addition to water deaeration, there are also processes for decarbonation and degassing of products. These can reduce the CO₂ content. In corresponding systems, the product flows along hollow fibre membranes while CO₂ is guided in counterflow. If the CO₂ partial pressure in the product is higher than in the hollow fibres, the CO₂ content in the product is reduced.
Why degassing should not be considered in isolation
A degassing step alone does not stabilise a process. What matters is how it is integrated into the overall process.
In soft drink production, deaerated water can form the basis for further process steps before syrup or concentrate is dosed, the product is cooled and CO₂ is then added.
Deaerated water also plays an important role in high gravity blending. Here, high gravity beer is mixed with deaerated water to achieve the desired original gravity or alcohol content in the final product. The CarboBlender can additionally add CO₂ to the product.
In dealcoholisation, deaerated water can also be part of product handling, for example when the dealcoholised product is blended with mother beer, wort or deaerated water.
These examples show that degassing is often connected to further process steps. It must therefore fit the product target, plant structure, measurement concept and automation.
Role of inline measurement
Degassing only becomes reliably controllable when relevant process parameters are visible. These include O₂ and CO₂ in particular.
Inline measurement can help continuously monitor the process and detect deviations early. This does not only check whether a value has been reached, but whether degassing is operating stably during the running process.
Integration into process control is particularly important. A measurement value alone is initially only information. Only when it is connected to automation, recipe control and process logic can it actively contribute to process stability.
Possible technical solutions
Depending on the product, plant structure and process objective, different measures may be appropriate:
- analysis of existing gas levels in the process
- definition of suitable degassing points
- water deaeration as preparation for blending, soft drinks or brewing processes
- membrane deaeration or column deaeration depending on the application
- decarbonation for products with excessive CO₂ content
- inline measurement of O₂ or CO₂ for process control
- alignment of degassing, blending, carbonation and filling
- integration of measurement values into automation and process control
- review of existing process steps for interactions with dissolved gases
The right solution always depends on the product, process objective, existing plant and available measurement and control options.
Conclusion: degassing is process preparation
Dissolved gases influence more than individual laboratory or measurement values. They affect product preparation, mixing, carbonation, dealcoholisation and filling.
Anyone who treats degassing as an isolated step overlooks its role in the overall process. The decisive point is to consider degassing, inline measurement and process control together.
This turns degassing into a controlled part of stable beverage production.
Further solutions
Learn more about process solutions for the beverage industry:
👉 https://www.centec.de/in-en/getraenke
Learn more about inline measurement technology and process control:
👉 https://www.centec.de/in-en/sensorik-messtechnik
Get in touch with our experts:
👉 https://www.centec.de/in-en/#contact