Electroheating Rapid Cooling
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At Raztek, we continue to research and implement technologies that create a compelling competitive advantage for the food and biotech industries, manufacturers and research labs. With every technology we introduce, we strive to provide our customers with a better product that will lead to improved profitability. During the last few decades, our technologies have expanded the possibilities of conventional methods beyond prevailing boundaries. This section introduces you to our technologies by offering a basic explanation of each technology and how it works. Subsequent sections delve into more technical explanations of our major focus on Electroheating and Rapid Cooling technologies.
What does it do for me? Whether your product is food or biotech, you can improve operating profits and product quality through Razteks Electroheating technology. Electroheating offers a much faster heating rate than traditional heating, with heating time as short as a fraction of a second. It is applicable to both fluid products and particulates in an appropriate fluid medium. It allows heating to temperatures beyond the abilities of standard heat exchangers without coagulation or fouling of the equipment. This method can rapidly kill microorganisms and viruses without affecting the sensory, nutritional, or functional properties of the product. How does it work? What does it do for me? How does it work? What does it do for me? How does it work? Quality Can Manufacturing Raz What does it do for me?
How does it work?
Atmocure What does it do for me?
How does it work?
The freshly coated steel product is passed through an induction coil that
raises the temperature of the steel to about 250°C within one or two seconds.
The coating is rapidly polymerized and the solvents evaporated. A saturated solvent vapor atmosphere is maintained by preventing free air from entering the area
where enamel curing occurs. Under these conditions a very sharp boundary is maintained
between the solvent vapors and the air surrounding the curing area by means of simple
condensing coils. Excess solvent vapors that would overflow or leave the defined area are
condensed on the coils and collected for recycling. This prevents toxic fumes from
entering the workplace air supply and escaping into the surrounding environment. Emerging Technologies Water Research Corrosion studies in the late 80's have led David Reznik to the development of a new understanding of the role of atomic hydrogen in corrosion mechanisms. As the source of the atomic hydrogen is water, Raztek launched a research on the biological oxidation-reduction reactions and the redox potential of water in general. Oxidation in the biological world is best defined as loss of atomic hydrogen and reduction is the gain of atomic hydrogen. This research has led Raztek to the conclusion that the hydrogen species (H, H+, OH, OH- and also H-) have a qualitative dimension along with the known quantitative values. Hydrogen species in water absorb some energetic properties from the materials they are in contact with. Thus, hydrogen that originated from one antioxidant differs in some physical properties from hydrogen that originated from another antioxidant. This difference dictates which compounds the hydrogen atom would reacts with. Hydrogen atoms from vitamin C, for example, affect different systems than hydrogen atoms from vitamin A or E. Generally speaking water in contact with materials could receive the information carried by the hydrogen species. This information may have the effect of the materials even though the material itself is not present. Water, then, serves as an active material, not just as a solvent or provider of mobility. This could explain the differences between water sources which share the same chemical composition: water quality is not determined by its chemistry alone, but also, and often more importantly so, by the physics of wave phenomena. Raztek is researching the scientific basis of the above approach and develops applications of this theory in the fields of agriculture and the biotech and food industries. |