Less oxygen, better quality
Pumping and mixing processes can introduce unwanted air and gases, which can negatively affect the quality and shelf life of liquid food products. Deaeration, or the removal of dissolved gases from products like water, carbonated beverages, juices, fruit purée, and dairy, provides several key benefits:
– Enhanced shelf life and product appearance, especially in terms of color
– Prevention of ingredient oxidation during heat treatment
– Preservation of flavorings, colorants, and nutritional components
– Reduced foaming at every processing stage
– Improved carbonation consistency
OMVE offers a range of inline and batch deaerators that replicate industrial deaeration methods, ensuring that your R&D activities yield comparable results. Our deaerators handle capacities from 10L/h to 1,000L/h.
