Degassing Filters and Membranes - coffee and power-stations
Degassing may become vital to the future of our planet and the increase in development and testing of, for example, Carbon Capture membranes has understandably been dramatic due to the ability to remove this pollution from a power station.
Perhaps less important, but certainly far tastier is using the same techniques and processes to preserve the flavours of coffee with coffee packaging - traditionally these would disappear in a matter of days.
Carbon Capture and the Vapour Permeability of CC Membranes
Versaperm's permeability meter is highly automated and can cope with several samples at a time. It needs very little re-calibration and requires, at most, minimal training. Sensitivities depend on sensors, gasses and materials but are usually in the PPM (Parts Per Million) range, PPB for some materials. Results are both accurate and highly repeatable.
Versaperm also offers a consultancy service for laboratories that need to measure permeability of complex new materials and assemblages.
Carbon capture and storage (CCS) from power stations is
a worldwide high-priority area for technology. Among the most likely candidates is the use of high temperature semi-permeable membranes
Click here for information on carbon capture
Coffee is unique, it needs to be totally protected against oxygen but, at the same time it every kilogram gives off up to 10 litres of CO2 (in ambient conditions), plus its volatile aromatics need to be preserved. The common solution is to use a barrier bag, such as an aluminium foil-based laminate with a one-way degassing valve or pin-hole barrier.
Click here for information on degassing coffee and permeability for filters membranes measurement
The problem is that a large number of the valves fail or allow oxygen into the pack. Additionally pin-hole style "valves" are said to substantially limit the shelf life of the coffee. Oxygen levels of 15-20% have been found, against an ideal of less than 2%. The only solution is regular testing and that is where Versaperm comes in with either its permeability meter or its lab testing service.
Versaperm, a permeability technology leader, has launched a fast and accurate way for a company to check the permeability of almost any bag, package, material or valve against carbon dioxide, oxygen or even water vapour, as well as virtually any other gas.
If it is not stored properly, ground coffee loses most of its aromatic volatiles within just 24 hours, these are replaced with stale aromas in around three to four days and stale flavours between three and ten days.
Click here for information on Hydrocarbon Membranes
Click here for UK Government policy for Increasing the use of low-carbon technologies - especially carbon capture
Click here for UK Parliament information on Carbon capture and storage (CCS)
Click here for US Office of fossil energy Clean Coal Research
Click here for Carbon Capture on Wikipedia