VeGas - Vacuum Degassing
A specially designed injection nozzle continuously sprays the liquid product as tiny droplets into an evacuated container. The large number of these very small droplets maximizes the exchange surface area and contact time between the product and the vacuum. The large partial pressure difference of O₂ drives the oxygen from the liquid product into the vacuum. This fundamental scientific principle is described by Henry's Law. The removed oxygen is pumped out of the container by a vacuum pump. To increase the system's efficiency, a stripping gas such as carbon dioxide or nitrogen can be introduced into the container. The O₂ content of the degassed product 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 developing and manufacturing its own precision instruments for O₂ monitoring. The product collects at the bottom of the container, where it is removed for further processing. Optionally, it can be cooled, disinfected with UV light, or additionally carbonated.
- High-precision OXYTRANS sensor for process control
- Optional carbonation and pasteurization of the product
- Customized modular design with standard PLC
- Frame-mounted for easy installation and commissioning
- Hygienic design and full CIP capability
Application:
The VeGaS vacuum degassing system removes oxygen from water, liquid foods, and dairy products. This improves flavor stability and extends product shelf life.
Technical data:
capacity 50 - 1,500 hl/h Residual oxygen depending on product/application material according to requirements (1.4301/AISI 304, 1.4404/AISI 316L, …) Options Different levels of automation; remote maintenance access; in-line O2/CO2 measurement; stripping gas supply; aperture/additive dosage; carbonation; pasteurization; cooling

