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Ohmic heating is ideal for processing delicate food and drinks where flavour retention is vital, including fruit juices, compotes, soups, dairy products, soy and nut drinks.
About
Volumetric heating has a number of advantages compared to conventional heating technologies: - Instantly controllable - No fouling or burning of hot surfaces - Even temperature profiles – no steep temperature gradients - Continuous processing with small foot-print - Robust equipment - Reliable scale up from lab to pilot to production scale
Key Benefits
Conventional cooking of foods relies on conduction from hot surfaces into the food. This can limit the rate of cooking, especially in products with large solid particles. The ohmic processing unit yields products with a superior taste, colour and increased levels of vitamins due to its unique heating method and close control of time temperature thermal history, with energy delivery in excess of 95% efficiency.
Applications
The ohmic processing unit has many potential uses in the food industry. The ohmic processing unit can handle any pumpable food with a normal moisture content from beverages, fruits and vegetables.