Terlet Vacuum-Gassing system
Vacuum- and gassing helps in the preservation of milk powder and thus increasing the shelf life. De Bruin-Terlet has been developing vacuum-gassing systems for more than 60 years.
Powdered milk can only be kept for a limited period of time. Oxidation of the milk fat cause decay, which happens under the influence of oxygen that is present in the surrounding air or within the powder (trapped air). To prevent this decay the present oxygen needs to be replaced by an inert gas like nitrogen, carbon dioxide or mixture of these gasses.
Features and advantages
De Bruin-Terlet vacuum and gassing systems are designed to replace trapped air with inert gas in metal and composite cans.
Originally the process was developed to prevent the oxidation of milkfat in contact with oxygen. Today, many skimmed products with valuable nutrients and vitamins are treated the same way.
The vacuum and gassing systems are available in different types of configurations in order to be capable of handling all can sizes and line speeds.
Depending on the configuration, a De Bruin-Terlet vacuum and gassing system is able to vacuum and gas cans with a capacity of 300 cans per minute. Switching to a different can size is easy and can be done is a short time.
Residual oxygen levels < 1,0 % (measured immediately after seaming) have been achieved on our systems with full cream milk powder, but these results also depend on the quality of the product, the quality of the cans and lids, the performance of the clincher and the time between leaving our vacuum chamber and final seaming.