An important step towards product quality: deaeration systems

It all starts with water: it is involved in every soft drink mixing process. And the quality of the water is decisive for the quality of the product. Therefore, gases that harm the product such as oxygen and nitrogen need to be extracted from the water before it can be further processed. Oxygen, for instance, causes oxidation processes in the filled beverage, affects the turbidity stability of naturally cloudy beverages, the contents of ascorbic acid and the flavours in the beverage.

According to the application, Krones utilises different technologies for water deaeration:

• Pressure deaeration
• Vacuum deaeration
• Combined pressure/vacuum dearation

With pressure deaeration, oxygen and nitrogen are extracted from the water by adding CO₂.  Pressure deaeration is used particularly for deaerating waters with a low CO₂ content.
Vacuum deaeration is based on a vacuum atmosphere in the deaeration tank. The water to be deaerated is sprayed into the deaeration tank through nozzles. Due to the vacuum in the deaeration tank, oxygen and nitrogen are extracted from the water and sucked out of the tank. Vacuum dearation is used particularly for deaerating still water and beverages.
If a water ring pump is added to the pressure deaeration system, pressure or vacuum deaeration can be performed within one line.