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The Challenge of Oxygen Removal and Product DegassingOxygen is widely recognized in breweries as the beer’s greatest enemy. It leads to oxidation, negatively alters the beer‘s flavor profile, and impacts its shelf life. Therefore, it is crucial to prevent oxygen from entering the finished beer during every stage of production. However, this is only possible if the water that comes into contact with the beer or is used for blending is oxygen-free. This is why the water used must always be reliably degassed.

In the water used by breweries and beverage manufacturers, various gases, including oxygen, are always dissolved, and their concentration depends on the specific environmental conditions. At 10 to 15 °C and atmospheric pressure, the oxygen content in water typically ranges from 8 to 10 ppm (parts per million). To remove oxygen from water, various process and procedural measures are employed individually or in combination:

  • Reducing operating pressure (vacuum)
  • Increasing water temperature
  • Reducing partial pressure by using a stripping gas, preferably in countercurrent flow
  • Creating a large contact or exchange surface between liquid and gas phases in the degassing apparatus
  • Ensuring a long contact time between liquid and gas phases

The degassing itself occurs in a device known as a contact apparatus. For our water degassing, columns with high efficiency structured packing are used. In accordance with the chosen method, the water is either preheated or the column operates under a vacuum. The water is evenly distributed over the packing at the top of the column and trickles downward. When a stripping gas is used, it is introduced at the bottom of the column below the packing and rises upward. The large surface area ensures intensive contact and exchange of substances between the stripping gas and water.

Efficient degassing options: Comparison of membranes and innovative column technologyAlternatively, membranes can be used, allowing for a more compact system design. However, membranes incur high maintenance costs due to regular membrane replacement, unlike maintenance-free columns.

While degassing with stripping gas has become established, corosys also offers a new method that requires no stripping gas or steam and does not require water heating. The foundation of this technology is a two-stage column that creates a high vacuum. This technology allows for achieving the lowest residual oxygen values of less than 10 ppb while being completely independent of CO2.

When deciding on the most suitable process, the factors discussed in the table below should also be considered.

Product DegassingThe degassing of beverages or beverage components follows the same physical laws and procedures as water. However, the specific properties of the respective product must be taken into account. Foamy media, such as beer, require a special design of the contact apparatus and distribution. The same applies to highly viscous or particle- and fiber-containing substances. The corosys product degassing system is always individually tailored to your product. It can be complemented with aroma recovery and, upon request, temperature control before or after the process. Product degassing can also be integrated into a flash pasteurization, utilizing regenerative product preheating for more efficient degassing.