The extraction technology works by generating high turbulence, shear, and cavitation, hundreds of times more than conventional extractors. It uses a series of rotors and stators to cause thousands of cavitation events per second, resulting in higher yields in shorter processing times. Assisted by a counter-current process, Andritz Turbex delivers yields up to 50% higher than conventional systems. The low extraction temperature combined with the short processing time improves the product quality as oxidisation of valuable polyphenols and antioxidants is avoided.
Requiring up to 30% less energy than other extraction methods, Andritz Turbex has less of an environmental impact and it does not necessarily require ethanol as an extraction solvent but can operate using only water reducing both costs and carbon footprint. Thanks to lower investment costs and operating expenses, Turbex also makes by-product valorisation an attractive option for a broad variety of applications.
The Turbex extractor is an efficient method of extracting vegetable proteins, polyphenols, essential oils, extra virgin olive oil, antioxidants and (dietary) fibre from waste products such as spent brewer’s grain or coffee grounds, botanicals, tea leaves, citrus peel, or cannabis leaves. With the right extraction sequence and process parameters, the valorisation process can be optimised in terms of purity and product composition to obtain products with maximum commercial value.
ANDRITZ will present the innovative Turbex at the Anuga FoodTec in Cologne, Germany from 26-29 April 2022 in Hall 5.1 at booth D-088.