Electroheating Rapid Cooling |
Today, Electroheating technology is revolutionizing the way the food and biotech industries approach heating for sterilization and pasteurization. Electroheating is the product of more than ten years of engineering and food processing research and development by Raztek Corporation. It is a proven technology with industrial applications up and running. Our Electroheating customers are enjoying extensive benefits of the technology over conventional heat exchanger methods: fast heating, uniform heating, and improved product quality. If you process food or biotech products you can improve your operating profits and product quality through Razteks Electroheating technology. We have demonstrated the success of Electroheating with a wide variety of food products. Fruit juices and concentrates, shelf-stable milk, puddings, soups, liquid egg products and even beer and wine can be heated rapidly, uniformly, and effectively without risking the organoleptic properties of the product. In addition, animal blood and other heat sensitive proteinaceous fluids in the biotechnology industry have been successfully processed using Electroheating technology
Electroheating is based on passing electrical current through a fluid food or biotech product by application of voltage across electrodes, which are placed in contact with the product. This method differs drastically from the conventional heating technologies that date back to the 19th century. In order to reach the desired temperature to pasteurize or sterilize the product using conventional methods, the temperature of the wall or tube where the product is heated must be significantly higher than the temperature of the product being heated. This increases the risk of fouling, coagulation and scorching of the product near the walls and leads to the formation of off-flavors and lowers the nutritional value of the product. Because Electroheating is based on passage of electricity through a food product, the electrical power is translated into heat as it passes along the flow line of the fluid. This allows rapid, uniform heating to occur without the risk of overheating or burning the product. This method rapidly kills microorganisms and viruses, while the taste, aroma and nutritional value of the product remains unaffected (click here for a complete documentation of Electroheating technology). Sampling Raztek's sampling system has been effectively used to determine thermal inactivation of enzymes and viruses as well as microorganisms in biological media. This sampling method has also served as an excellent tool to determine the optimal processing temperatures for heat-sensitive products. Pilot plant line samples could be as small as 100cc. A sampling system can be added to full-scale industrial lines. Detailed Technical Information For full description, refer to the following publictions: |