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UHT Sterilizer with Vacuum Degassing System and Aroma Recovery

UHT Sterilizer with Vacuum Degassing

Integrated degassing and aroma recovery technology for superior quality

Our high-performance UHT sterilizer incorporates an advanced vacuum degassing system with aroma recovery. Designed for processing fruit juices, purees, milk, and plant-based drinks, it eliminates the oxygen responsible for oxidation while preserving the product's natural aromas.

Type: Stérilisateur UHT avec dégazage sous vide

Application: Jus de fruits, lait, boissons végétales, purées

Avantage: Élimination de l'oxydation et préservation des arômes

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Main features of the UHT sterilizer with degassing

Traitement UHT haute précision : 135-150°C pendant 2-8 secondes
Système de dégazage sous vide avec récupération d'arômes intégrée
Élimination de l'oxygène dissous jusqu'à 95% pour prévenir l'oxydation
Capacité de traitement : 1,000 à 20,000 litres/heure selon configuration
Condenseur spécial pour capture et réintégration des composés aromatiques
Récupération d'énergie > 90% pour une efficacité énergétique maximale
Construction entièrement en acier inoxydable AISI 316L qualité alimentaire
Certifications : CE, FDA, EHEDG, 3-A Sanitary Standards, ISO 9001
Contrôle PLC avec interface HMI tactile 15" et enregistrement des données
Système de stérilisation automatique SIP (Sterilize-in-Place)

Full description

Our UHT sterilizer with vacuum degassing system represents excellence in the heat treatment of sensitive liquid products. The degassing technology eliminates the oxygen responsible for oxidation, which can alter the color, flavor, and nutritional value of products.

The aroma recovery system captures essential volatile compounds during heat treatment and reintegrates them into the final product, thus preserving its natural flavor profile. This technology is particularly crucial for fruit juices and premium products where organoleptic quality is paramount.

The modular design allows adaptation to different types of products, offering exceptional versatility while maintaining the highest standards of quality and food safety.

Technical data for the UHT sterilizer with degassing

Paramètre	Spécifications
Type de machine	Stérilisateur UHT avec dégazage sous vide et récupération d'arômes
Capacité de traitement	100 - 20,000 L/heure
Température de stérilisation	135-150°C (réglable)
Temps de maintien	2-8 secondes
Niveau de vide du dégazeur	0,2 - 0,8 bar (absolu)
Efficacité d'élimination d'oxygène	Jusqu'à 95%
Taux de récupération d'arômes	85-95% selon le produit
Pression de service	Jusqu'à 12 bar
Matériaux en contact	AISI 316L, EPDM, NBR, PTFE
Puissance de la pompe à vide	5,5 - 22 kW selon capacité

Advanced Features and Details

Caractéristiques standards	Modules optionnels
Dégazeur sous vide avec condenseur aromatique	Système de récupération d'arômes avancé
Échangeur à plaques/tubulaire haute efficacité	Analyseur d'oxygène dissous en ligne
Section de maintien à température contrôlée	Chromatographe en phase gazeuse pour analyse aromatique
Nettoyage CIP automatique	Stérilisation SIP (Sterilize-in-Place)
Interface utilisateur tactile 15"	Connexion Ethernet et supervision SCADA
Enregistrement des paramètres HACCP	Système de traçabilité complet
Vanne de déviation automatique aseptique	Contrôleur de conductivité et pH en ligne
Protection IP66	Carénage hygiénique complet aseptique

FEATURES DETAILS

Vacuum Degassing with Aroma Recovery

The degasser operates under vacuum to remove dissolved oxygen, which is responsible for product oxidation. A special condenser captures volatile aromatic fractions, which are then reintroduced into the product after processing, while non-condensable gases, including oxygen, are extracted by a vacuum pump. This technology ensures optimal preservation of organoleptic qualities.

Advantages of Degassing

Elimination of oxidation that causes color changes and loss of nutritional value. Complete preservation of natural aromas without loss. Improved product stability and extended shelf life. Reduction of organoleptic defects related to oxidation.

Advanced Automatic Control

The PLC control system with a touchscreen HMI interface enables precise management of all degassing and sterilization process parameters. Automatic data logging ensures traceability and compliance with HACCP standards. Remote monitoring allows for predictive maintenance and monitoring to maximize operational efficiency.

Areas of application

Our UHT sterilizer with degassing is specially designed for applications where preserving aromas and preventing oxidation are critical:

Premium fruit juices - Pure juices, nectars, smoothies with intact aromas
Fruit purees - Preserving natural color and flavor
UHT milk and creams - Removal of unwanted flavors and preservation
Plant-based drinks - Almond, soy, oat, and rice milk without oxidation
Natural extracts - Preservation of active and aromatic compounds

Advantages of treatment with degassing

Optimal aromatic preservation

The recovery and reintegration of aromas ensures that the final product retains its natural aromatic profile intact, without loss of essential volatile compounds during heat treatment.

Protection against oxidation

Removing dissolved oxygen prevents oxidation, which can alter color, decrease nutritional value, and create flavor defects in the final product.

Consistently superior quality

The combination of UHT treatment and vacuum degassing ensures exceptional and consistent organoleptic quality, positioning your products in the premium segment of the market.

Technical Frequently Asked Questions - UHT Sterilization and Degassing

Expert questions about UHT sterilizers with vacuum degassing and aroma recovery systems

Vacuum degassing is crucial because it eliminates up to 95% of dissolved oxygen, the primary cause of oxidation that alters the color, flavor, and nutritional value of juices. Without degassing, oxygen would cause enzymatic browning, vitamin C loss, and aroma degradation. Vacuum processing at 0.2–0.8 bar allows for oxygen removal before UHT processing, thus preserving the organoleptic quality of the final product.

The system uses a special condenser that captures the volatile aromatic compounds released during heat treatment. The aromatic vapors are condensed at a low temperature and then reinjected into the product after sterilization. This process achieves a recovery rate of 85-95%, depending on the product. For orange juice, for example, it preserves the terpenes and aldehydes responsible for the fresh notes, while for fruit purees, it retains the esters characteristic of each variety.

The UHT-degassing combination offers exceptional synergy: UHT treatment at 135-150°C eliminates microorganisms and enzymes, allowing for preservation of up to 12 months, while degassing prevents oxidation, the primary cause of organoleptic deterioration during storage. This dual protection ensures that the product retains its natural color, authentic flavor, and nutritional value throughout its shelf life, without the need for refrigeration.

Optimization depends on the viscosity and composition of the product. For clear juices (apple, grape), a vacuum of 0.8 bar and a temperature of 40-50°C are ideal. Thick purees (mango, apricot) require a deeper vacuum (0.3-0.5 bar) and a higher temperature (60-70°C) to facilitate gas desorption. Dairy products such as UHT milk benefit from degassing at 0.6 bar and 65°C to eliminate undesirable sulfur compounds while preserving proteins.

Several analyses are essential: measurement of dissolved oxygen using an oximeter (target < 0.5 ppm), gas chromatography to quantify key aromatic compounds, colorimetry to detect any oxidation, and measurement of residual vitamin C. Online sensors allow for continuous monitoring of dissolved oxygen, while regular organoleptic analyses by trained panels verify aromatic stability over time. These controls guarantee consistent quality and compliance with the most demanding specifications.