Heat treatment improvement of dairy products via new continuous Ohmic heating technology by fluid jet
Special Symposium - Innovations in Food Technology (LMC Congress)
Hygiene, Hygienic Design & Unit Operations (Food-5b)
Keywords: ohmic heating, dairy fluid, fouling, fluid jet
The food industry in Europe, in particular the dairy industry, is faced with a very large environmental problem due to fouling of equipment during processing. The development of new technologies for continuous thermal food treatment is still a great industrial interest. Ohmic heating is one of these new technologies, which consist of direct passing of electric current through the product. This technology is well known to minimize the fouling phenomenon compared to indirect heat transfer technologies (plate heat exchangers, tube heat exchangers). Although the technique appears both simple and advantageous, several difficulties are encountered in its application. The fouling encountered in the vicinity of walls and electrodes and consequently cleaning of installations are nowadays a significant issue still not solved for the processing of highly viscous products. Our design is based on the elimination of the product–wall interface. This new direct Ohmic heating technology consists in applying an alternative electrical current directly in the falling jet between two electrodes. The aim of this experimental study was to evaluate thermal performances of this new technology using a whey protein solution designed to mimic dairy products behaviours.
Presented Thursday 20, 10:05 to 10:10, in session Hygiene, Hygienic Design & Unit Operations (Food-5b).
