Life Sciences unite different research branches which all focus on processes and structures around life and organisms.
CO2 is likewise to other industries also important for the food & beverage industry. The extraction with CO2 is a physical process which used to gain aroma or ingredients from e.g. fruits or vegetables. But also coffee can be decoffeinated using this natural solvent.
Compared with chemcial extraction processes CO2 extraction does not leave any residues in the product, is not using heat impact and is therefore rather sensitive.
During this process a reactor filled with the base product will be charged with CO2 and the pressure will be increased up to 300 bar with Maximator pumps or gas boosters. The high pressure CO2 atmosphere is now solving the target substances from the basic material. While decreasing the pressure the substances are released from the CO2 and can be treated further on. The CO2 is leaded back to the tank.
Both during filling but also with packaging applications an protective, typically N2, atmosphere, is removing the oxygen from the product which is resulting in longer shelf times.
Maximator gas boosters and air amplifiers are creating here the needed pressure for the inert gas buffer systems which are the source for the a.m. applications.
Maximator high pressure pumps, hydraulic units, air amplifier and air amplifier stations are being used with e.g. chamber-, frame- and plate Filterpress applications.
These methods are well established in the beverage industry e.g. for the wine production. They require both a precise building up and a reliable maintaining of the pressure. Key benefits are that Maximator pumps do not consume any energy for keeping the pressure and do automatically restart in the event of a pressure drop.
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