Hygienic Membrane Process Design for Applications in the Beverage Industry as a Necessity for Cold-aseptic Beverage Production
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article number
05399_2011_SP1_02
From the viewpoint of an equipment and plant manufacturer
Due to the increasing requirements for industrially produced beverages, aseptic processes are gaining more and more relevance. This is manifested in extended shelf-lifes and an increasing number of untreated products. Usually heat treatment is the common method of pasteurisation. In terms of gentle product treatment and energy consumption, this is only the second-best manner. The authors map out what the requirements of a hygienic membrane process design for applications in the beverage industry have to be. They present solutions and discuss the problems involved in cold-aseptic beverage production.
| Authors | Jörg Zacharias and Dirk Scheu |
|---|---|
| Publishing Date | 30 Jun 2011 |
| Format | |
| Zeitschrift | gwf - Wasser|Abwasser - Special 1 2011 |
| Publisher | DIV Deutscher Industrieverlag GmbH |
| Language | English |
| Pages | 4 |
| Title | Hygienic Membrane Process Design for Applications in the Beverage Industry as a Necessity for Cold-aseptic Beverage Production |
| Subtitle | From the viewpoint of an equipment and plant manufacturer |
| Description | Due to the increasing requirements for industrially produced beverages, aseptic processes are gaining more and more relevance. This is manifested in extended shelf-lifes and an increasing number of untreated products. Usually heat treatment is the common method of pasteurisation. In terms of gentle product treatment and energy consumption, this is only the second-best manner. The authors map out what the requirements of a hygienic membrane process design for applications in the beverage industry have to be. They present solutions and discuss the problems involved in cold-aseptic beverage production. |
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