For treatment in the column deaeration system, the water is first heated to 72 °C or higher in an integrated, regenerative heat exchanger. This heating reduces the oxygen solubility and simultaneously disinfects the water. The hot water is then distributed in the upper part of the column. The column contains densely packed, thin stainless steel plates arranged so that the water takes multiple paths as it flows downwards. This maximizes the exchange surface area and the contact time between the water and the stripping gas (CO₂ or N₂). The stripping gas is fed into the bottom of the column and rises countercurrently to the water. The large partial pressure difference of O₂ drives the oxygen from the water into the gas phase. This fundamental scientific principle is described by Henry's Law. At the top of the column, the removed oxygen leaves the system as a gas along with the undissolved CO₂ or N₂. Hot column deaeration requires very little stripping gas. The O₂ content of the deaerated water is continuously monitored. For this purpose, the system is equipped with a high-precision optical OXYTRANS sensor from Centec. Centec has decades of experience in the development and manufacture of its own precision instruments for O2 control. The virtually oxygen-free water is collected at the bottom of the column. For further use, it can optionally be cooled or additionally carbonated.
- High-precision OXYTRANS sensor for process control
- Not sensitive to particles in the water and low stripping gas consumption
- Simultaneous disinfection of the water during degassing
- Customized modular design with standard PLC
- Frame-mounted for easy installation and commissioning
- Hygienic design and full CIP capability
DeGaS-Hot - Column water degassing (hot)
Dissolved oxygen has a negative impact on flavor stability and shelf life. The DeGaS-Hot degassing system removes O2 from water used in the production of beer and beer-based mixed drinks. During the degassing process, the water is heated and simultaneously disinfected.

