Vacuum Degasser: Key Equipment for High-Quality Dairy and Juice Beverages

In the global dairy and juice beverage industry, ensuring product quality remains a top priority for manufacturers. Vacuum degasser play a crucial role in ensuring this quality. These devices effectively remove harmful gases from liquid products, addressing key production challenges and enhancing the market competitiveness of the final product.

I. Core Working Principle: Gas Removal

Vacuum degasser operate based on a fundamental principle of physical chemistry: at a constant temperature, the solubility of a gas in a liquid is proportional to the partial pressure of that gas above the liquid surface.

For dairy and juice beverages, the main harmful gases include oxygen, carbon dioxide, and bubbles introduced during the production process (such as mixing, homogenization, and pumping). A vacuum degasser creates a low-pressure vacuum within its degassing chamber. Within this vacuum, the partial pressure of gases above the liquid surface drops dramatically, causing dissolved gases and microbubbles in the beverage to lose their solubility. These gases then expand and coalesce into larger bubbles, rising to the liquid surface where they are ultimately extracted and discharged by a vacuum pump.

Crucially, this process takes place at near-ambient temperatures, preventing the degradation of heat-sensitive nutrients—such as proteins in milk or vitamins in fresh juice—due to high temperatures. This contrasts sharply with thermal degassing processes.

II. Customized Workflow for Dairy and Juice Beverages

Dairy and juice beverages have unique properties, requiring specialized adjustments to the degassing process. The standard vacuum degassing workflow for these products consists of four key stages:

Stage 1: Controlled Feed

The raw liquid (e.g., raw milk, fresh juice) is delivered to the degasser via a variable-speed centrifugal pump. This pump provides a steady, low-turbulence feed flow—critical for avoiding the entrainment of additional air. For higher-viscosity dairy products (e.g., yogurt drinks), the pump must be calibrated to prevent shear forces that could disrupt the product's texture.

Stage 2: Film Formation and Gas Release

In the degassing chamber, the liquid flows through a distributor. This component disperses the liquid into a uniform film or fine droplets, maximizing the contact area between the liquid and the vacuum environment. For dairy products, the film thickness must be controlled at approximately 0.5-1 mm to balance degassing efficiency and preventing milk fat separation. For juices containing fruit pulp, a larger nozzle diameter is required to prevent pulp from clogging the equipment. In a vacuum environment, dissolved oxygen and carbon dioxide rapidly escape from the liquid film.

Stage 3: Gas-Liquid Separation

Rising bubbles are drawn into a gas collector at the top of the degassing chamber. A vacuum pump continuously extracts these gases and discharges them outside the system, minimizing liquid loss and preventing pump corrosion.

Stage 4: Stabilized Pressure Discharge

After degassing, the liquid is conveyed out of the degassing chamber via a backpressure valve. This valve adjusts the outlet pressure to match the pressure of the next stage of the production line (such as dairy homogenization or juice pasteurization), preventing air from re-dissolving into the liquid due to pressure differentials.

III. Core Advantages for the Dairy and Juice Industries

A vacuum degasser is more than just a "degassing device"; it is a device specifically designed to address industry pain points. Its core advantages include:

① Preserving nutrients and natural quality

As a low-temperature process, vacuum degassing prevents ingredient degradation caused by high temperatures. For dairy products, it prevents milk protein denaturation, maintaining the rich texture of products like whole milk and ice cream premixes.

② Inhibiting spoilage and extending shelf life

Oxygen is a major factor in product spoilage:

In the dairy sector, oxygen triggers fat oxidation and promotes the growth of aerobic bacteria (such as Pseudomonas), shortening shelf life by 30%-50%.

In the juice sector, oxygen triggers enzymatic browning and causes oxidative discoloration of natural pigments.

By removing 80%-98% of dissolved oxygen, vacuum degassing can extend the shelf life of refrigerated milk from 7-10 days to 14-21 days, and the shelf life of freshly squeezed juice from 3-5 days to 7-10 days.

③ Improved Production Efficiency

Undissolved bubbles can interfere with subsequent production steps:

During the homogenization process, bubbles reduce the efficiency of fat globule fragmentation, resulting in an uneven product texture;

During the juice filling process, bubbles can cause inaccurate metering and spillage during filling.

④ Compliance with Global Food Safety Standards

High-quality vacuum degassing machines are constructed of 304/316L stainless steel (resistant to corrosion from acidic juices and dairy by-products) and meet international certification standards.

IV. Critical Impact on Dairy and Juice Product Quality

For Dairy Products

Flavor Stability: Prevents milk fat oxidation, maintains milk freshness, and eliminates odors;

Uniform Texture: Eliminates bubbles, preventing "fizziness" in yogurt and a "grainy" texture in cheese sauce;

Nutrient Compatibility: Preserves calcium, vitamin D, and B vitamins, meeting consumer demand for "nutrient-dense" dairy products.

For juice products:

Color preservation: Prevents enzymatic browning and pigment oxidation, maintaining the vibrant color of apple juice, grape juice, and other products.

Freshness preservation: Removes carbon dioxide and volatile off-flavors that can lead to a flat flavor, preserving the "freshly squeezed" aroma of the juice.

Pulp integrity: For pulp-containing juices, a gentle degassing process avoids damaging fruit fibers and maintains a natural taste.

As consumers increasingly prioritize fresh, natural, and long-lasting beverages, vacuum degassing has become a must-have for dairy and juice producers worldwide. 

Weishu equipment combines efficient degassing, nutrient preservation, and regulatory compliance and safety, solving production challenges while helping brands create competitive, high-quality products.

cheese stretching machine #weishumachinery#cheesemachine #cheesestrechin...

Uncover the secret of a silky smooth texture with a cheese stretching machine

When pizza cheese is stretched into fine strands, when a mozzarella stick is bitten, delicate fibers emerge—these addictive textures are all thanks to the "magic" of a cheese stretching machine. It's not only a key piece of equipment in dairy production, but also the driving force behind the transformation of cheese from an ordinary ingredient into a centerpiece of deliciousness.

Core Principle:

The secret of a cheese stretching machine lies in the dual effects of "thermoforming" and mechanical stretching. First, the fermented cheese dough is heated to 55-60°C to rearrange the casein molecules. Then, through continuous stretching and kneading by propellers or stirring arms, the proteins form a dense network structure. Just as kneading dough strengthens gluten, this process imparts cheese with its unique elasticity, ductility, and smooth texture—the essence of fibrous cheeses like mozzarella and mozzarella.

Diverse Applications: Covering needs from workshops to factories

Mass Production of Specialty Cheeses: Whether it's mozzarella for pizza or high-melting-point cheese for cheese balls or sticks, the temperature and tensile strength can be adjusted to precisely match the taste requirements of different products.

Small-Scale Customization: For artisan cheese brands, a low-speed tensile mode can be set to preserve some of the natural texture and create a differentiated flavor. Large dairies can switch to high-speed continuous production to meet batch supply needs.

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https://www.wfoodmachinery.com/

Industrial Fruit and Vegetable Pulping Machine

With the rapid development of the fruit and vegetable processing industry, various pulped fruit and vegetable products, from jams and purees to fruit and vegetable beverages, have captured a significant share of the consumer market thanks to their rich nutrition and convenient consumption. As core equipment for the production of these products, fruit and vegetable pulpers are empowering companies with their powerful performance, becoming a key factor in improving production efficiency and product quality.

Versatile Applications: Covering the Full Range of Fruit and Vegetable Processing Scenarios

Industrial fruit and vegetable pulpers are incredibly versatile, meeting the pulping needs of nearly all common fruits and vegetables. For pome fruits like apples, pears, and peaches, they quickly remove the core and peel, producing a fine, uniform pulp ideal for jams and fruit cakes. For berries like strawberries, blueberries, and raspberries, their gentle pulping maximizes the freshness and nutrients of the flesh, providing a high-quality base for high-end purees and smoothies. It also excels in vegetable processing: carrots and pumpkins become densely pulped after pulping, and tomatoes can be directly used as the starting material for ketchup and tomato sauce, eliminating multiple tedious steps. Even leafy greens like celery and spinach can be pureed into a fine pulp, making it easy to incorporate into functional beverages or health foods.

Whether it's a large cannery, beverage manufacturer, or processor specializing in health foods, this equipment precisely matches production needs, efficiently converting raw materials into finished pulp.

Core Advantages: Reducing Costs and Increasing Efficiency in Industrial Production

The industrial fruit and vegetable pulper has become a "production tool" for companies due to its irreplaceable core advantages.

First, its high-volume production capacity. Featuring a continuous feeding and pulping design, the equipment can process several tons of fruit and vegetable raw materials per hour, far exceeding the efficiency of traditional manual or small-scale equipment. It is perfectly suited to large-scale production needs and helps companies quickly respond to market orders.

Second, it offers exceptional pulp quality. Through a multi-stage grinding and screening system, the pulper not only thoroughly pulverizes fruit and vegetable fibers but also precisely separates impurities such as coarse fiber, cores, and peels. The resulting pulp is micron-fine, brightly colored, and has a pure flavor, allowing it to be used directly in subsequent processing without the need for secondary processing.

Furthermore, it maximizes raw material utilization. Compared to traditional processing methods that result in raw material loss due to filtering and pressing, this equipment fully converts the edible portion of fruits and vegetables into pulp, increasing raw material utilization by over 20% and significantly reducing raw material costs for businesses.

Furthermore, the equipment is easy to operate and maintain. The intelligent control system precisely adjusts the pulping speed and fineness to suit the characteristics of different fruits and vegetables. The food-grade stainless steel material not only meets hygiene standards but also withstands long-term, intensive use, reducing maintenance costs.

Adaptable to Industrial Scenarios: Controlling Product Competitiveness from the Source

Industrial fruit and vegetable pulpers play a crucial role in the modern food industry chain. For juice beverage companies, it can securely lock in the flavor and nutrients of raw fruit and vegetable purees, laying a solid foundation for product taste. On jam production lines, its stable pulping performance ensures uniform product texture and avoids quality fluctuations caused by manual operation.

Choosing a high-quality fruit and vegetable pulper is more than just adding a piece of production equipment; it builds an efficient, stable, and high-quality processing system. It can help companies shorten production cycles, reduce raw material loss, and improve product consistency, giving them an edge in the fiercely competitive market.

If your company is looking to improve the production efficiency of fruit and vegetable pulp products, you might want to learn more about the powerful capabilities of a fruit and vegetable pulper. Its superior performance will revitalize your production line and help your products gain market traction. Feel free to contact us for customized solutions and detailed quotes!

Cheese Block Cutting Machine

Cheese Block Cutting Machine，Two-Stage Wire Type Cheese Block Cutting Machine

In this video, we introduce cheese block cutting machine, which cuts large cheese blocks into smaller blocks, cheese sticks, or cheese dice.Whether you need to cut, dice, or stick cheese, this machine ensures high productivity and consistency.

Robust construction and flexible configurations ensure precise dicing and years of trouble-free operation. This stainless steel cutter lets you cut your cheese block just the way you want it. Ensures a cleaner, crisper cut.

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Stainless Steel MixingTank with Agitator

A new benchmark for efficient mixing, a great helper for stable production – Stainless Steel Mixing Tank with Agitator

I. Core Function: Covering a variety of material forms, adaptable to all production scenarios

Versatile Mixing Function: Efficiently mixes, stirs, and disperses liquids, pastes, granules, and other materials, ensuring thorough contact and reaction, and ensuring uniform composition. In the food processing industry, it can be used for sauce blending, beverage homogenization, and jam mixing; in the chemical industry, it can be used for coating dispersion, adhesive mixing, and dye mixing.

II. Significant Benefits: Reduced costs, increased efficiency, and improved quality, optimizing production in all aspects

Dramatically improved production efficiency: Compared to traditional manual mixing, this equipment offers faster and more uniform mixing, reducing production time by nearly half, allowing companies to complete more batches in the same amount of time.

Stable and controllable product quality: Standardized mixing processes eliminate quality fluctuations caused by uneven force and timing during manual operation, ensuring that every batch meets established standards and reducing defective products.

Significantly Reduced Labor Costs: One person can operate multiple units simultaneously, significantly reducing reliance on manual labor, lowering recruitment and management costs and saving companies money.

III. Outstanding Advantages: High Quality and Easy Maintenance, Long-Term Production Support

High-Quality, Durable, and Corrosion-Resistant Materials: Constructed of high-quality stainless steel, it offers exceptional resistance to acids, alkalis, and corrosion, adapting to a wide range of complex material mixing scenarios, with a service life of over 10 years.

Scientific and Efficient Mixing Design: The agitator is precisely calculated and optimized, delivering powerful and wide-ranging mixing power, reaching every corner of the tank, completely eliminating dead spots and ensuring thorough mixing.

Easy and Hassle-Free Operation and Maintenance: The unit's simple design and clear operating instructions make it easy for even novice operators to quickly master the process. The smooth, easy-to-clean interior eliminates complex routine maintenance procedures, simplifying equipment management.

Whether you're a food processor focused on efficiency or a chemical company focused on precision, a stainless steel mixing tank with agitator is a reliable partner on your production line. Choose a Weishu stainless steel mixing tank with agitator for more efficient, stable, and worry-free production. Contact us today to customize your customized mixing solution!