Deaeration Systems

SIGMAVAC Deaeration Systems are used for the degassing of fruit and/or vegetable juice, sauces, viscous liquids, and other products.

Special designs are also available for the deaeration of honey, fruit and/or vegetable mashes.

In many production processes, the presence of air is unavoidable. To attain a better quality product during thermal processing, and improve the product shelf life after packaging, the presence of air must be minimized. With the use of a SIGMAVAC system, optimum thermal processing conditions are achieved by the removal of entrained air and other gases using controlled vacuum and temperature.

Further improvement in the quality of the product is achieved through an aroma recovery process. Volatile vapors containing the aroma are condensed, and the liquid aroma is reintroduced into the product.

When used with a high temperature short time heating system, such as an API Schmidt-Bretten SIGMATHERM, functions such as heat recovery, instrumentation and control systems can be shared with the SIGMAVAC Deaerator system. This simplifies operation and reduces capital costs.

Other advantages of the SIGMAVAC Deaerator system

• Quality improvement by removal of air before heat treatment.
• Improved appearance, color and shelf life of product after filling.
• Eliminates foaming at the filler.
• Complete recovery of volatile aromas.
• Pre-assembled skid mounted units are available for fast on site installation. They can be stand alone units or integrated with existing process equipment.