GEA Process Engineering reduces the cost of GEA Messo PT freeze concentration by up to 40% to open up new worldwide markets

GEA Process Engineering has simplified its GEA Messo PT freeze concentration technology, reducing costs by up to 40 per cent and opening up new markets across the globe. The reduced cost makes freeze concentration technology a realistic proposition for many beverage manufacturers allowing them to provide high-quality concentrates to the beverage market for the first time.

Many beverage manufacturers need to concentrate their products for economic transportation. Freeze concentration converts part of the water of aqueous solutions into pure ice crystals. Complete separation of these ice crystals results in specific removal of water at very low processing temperatures. The result is unprecedented product quality.

Although freeze concentration has always been recognised as achieving the best result, with virtually no change in product taste when reconstituted, the cost of the process has put many beverage producers off in favour of evaporation. Evaporation, by contrast, is less expensive but does have a noticeable detrimental effect on taste due to the application of heat. By reducing the cost of freeze concentration, GEA Process Engineering has made the technology much more accessible to a wide variety of producers.

The reduction in cost of the GEA Messo PT technology has been achieved by significantly reducing the number of moving parts in the equipment. For example, GEA Messo PT freeze concentration equipment previously had four drive units, now it has just one. This has a dramatic effect on the sale price, reduces ongoing maintenance costs and enhances the reliability. The merits of the freeze concentration process, however, remain unchanged creating high-quality concentrates for premium markets for dairy, beer, wine, fruit juice, coffee and cider.

“The lower price tag puts freeze technology into the hands of companies that found it attractive in the past, but could not justify the capital expenditure,” said Xavier Hollander of GEA Messo PT. “Freeze concentration produces a greatly superior product compared with evaporation that inevitably causes damage to the product and adversely affects the taste and nutritional value.”

The global trend of an expanding middle class has significantly affected demand for greater choice and higher-quality products worldwide. This new GEA Messo PT technology for the first time brings high-quality freeze concentration within the reach of mass market producers allowing them to satisfy the demands of an increasingly discerning public.

GEA Process Engineering Ltd
Phone 01925 812650
info.gpuk@gea.com
www.gea.com