When beer is bottled, its residual oxygen content of 0.1 mg/l must be kept as low as possible and no more than 0.03 mg/l of oxygen may be absorbed. To this end, breweries employ two different methods, either singly or in combination:
1. Bottles are flushed with CO2 and filled with beer via a long-tube filler. In this case, the filler tube is inserted into the bottle and the bottle is flushed with carbon dioxide before actually being filled with beer. This method consumes a relatively large amount of CO2.
2. Bottles are evacuated and then flushed with CO2. This method greatly reduces carbon dioxide consumption because most of the oxygen is already extracted.
Deaeration of Mineral Water
Mineral water from natural springs contains carbonic acid, minerals, and iron. The iron dissolved in the water oxidizes when it comes into contact with the air, giving the water an unpleasant taste. The iron needs to be removed from the water at approx. 28.5" HgV, but first, a vacuum pump is required to remove the carbonation and then reintroduce it to produce sparkling water.
Deodorizing of Edible Oils and Fats
Prolonged exposure to air gives edible oils and fats an unpleasant odor and flavor. Consumer demand for improved quality, better tasting, lighter color, cholesterol free Edible Oils has changed deodorization technology. The changes require better vacuum system performance to improve oil quality, reduce operating costs and, with environmental concerns, virtually eliminate pollutants.
Evaporators Cookers Vacuum Pans
Evaporators, cookers and vacuum pans are used to process unrefined food products into a concentrated form by boiling. In these processes, vacuum is used to lower the boiling temperature in order to improve the appearance and taste, shorten the cooking time, and reduce energy costs.
Humidification of Tobacco
Tobacco packed in bales is so brittle that without proper humidification, it would crumble into dust when processed further. A vacuum pump extracts the air from the bales and replaces it with steam, sometimes supplemented with aromatic substances.
Milking cows by machine has become a standard procedure. The vacuum required to do the job can vary greatly depending on the number of cows to be milked. The entire milking procedure must be completed within two hours. In addition to transporting the milk, the vacuum used in these milking systems performs other tasks as well, such as attaching onto the udder and holding the weight of the milking claw assembly to the teat. NASH pumps offer significant advantages over oil-lubricated pumps because they use no oil, are tolerant of carryover and require very little maintenance.
Liquid ring vacuum pumps provide the vacuum source for evisceration, vacuum conveying, marinated vacuum pan, cookers and fryers and other equipment to remove in-consumable poultry to prepare for human consumption and packaging.
Vacuum Solutions for Poultry Processing
Sterilization of Teas and Spices
Tea and spices imported from tropical regions are shipped in bales, which very often contain pests, insects, fungi, and bacteria that must be destroyed before further processing can occur. This is done by placing the bales in vacuum containers and extracting the air. The bales are then injected with steam or a sterilized gas. This process helps to condition and sterilize the product, as well as add the proper humidity.