Ohmic heating technology
•Download as PPTX, PDF•
17 likes•13,303 views
This document discusses non-thermal food preservation methods with a focus on ohmic heating. Ohmic heating is described as a method of heating food by passing electricity through it, causing it to heat from the inside as it acts as an electrical resistor. This allows for rapid and uniform heating. The key benefits of ohmic heating are listed as fast processing, homogeneous treatment, and compact installation size. The processing steps are described including electrodes, pumps, storage tanks and cooling. Applications include sensitive products like eggs and fruits as well as viscous materials. Advantages include internal heat generation, reduced fouling and burning, better nutrient retention, and ease of process control. Disadvantages include high installation costs and limited applicability to all foods
Report
Share
Report
Share
Recommended
Ohmic heating
Ohmic heating is a method of heating food by passing electricity through it, causing the food itself to heat up rapidly and uniformly from the inside. It differs from conventional heating by directly heating the entire food volume, preventing quality damage. It can process larger food particles than conventional methods and requires less cleaning of equipment. Ohmic heating is suitable for liquids, soups, stews, fruits, eggs, juices and other foods. It inactivates microorganisms through heating and may have additional non-thermal effects. The shelf life of ohmically processed foods is comparable to canned foods. Several commercial ohmically processed products are available. Ohmic heating is more environmentally friendly than conventional methods.
Ohmic heating
Ohmic heating is a novel thermal food processing technique that uses electricity to rapidly and uniformly heat foods. It works by passing electricity through food materials, which act as resistors and generate heat. Key advantages are uniform heating from 1-100°C/s without hot surfaces, higher nutrient retention, and simpler controls than conventional heating methods. Ohmic heating has applications in meat processing, dairy pasteurization, fruit and vegetable blanching, and thawing. Further research is needed to address limitations such as potential metal contamination from electrolysis and difficulties heating non-conductive foods very high or low in moisture.
Ohmic heating
1) The document presents a case study on tomato peeling using ohmic heating with lye-salt combinations. Experiments were conducted to determine the effects of electric field strength and salt-lye composition on peeling time and the diffusion of sodium hydroxide through the tomato peel.
2) Results showed that treatments with 0.01/0.5% NaCl/NaOH at 1610 V/m and 0.01/1.0% NaCl/NaOH at 1450 V/m had the shortest peeling times. Diffusivities for lye peeling with ohmic heating were greater than without at both 50 and 65°C.
3) It was concluded that the electric field enhances
Ohmic heating in food processing
Ohmic heating is an advanced thermal processing method that uses direct resistance heating to heat food products. It works by passing an electric current through the food, with the food itself serving as the resistor to generate heat. Ohmic heating allows for rapid and uniform heating throughout the product at rates of 1-100°C/s. It has advantages over conventional heating like reduced nutrient loss, uniform heating, and faster processing times. Some potential applications of ohmic heating in food processing include meat processing, milk pasteurization, fruit and vegetable blanching, and waste water treatment. However, further research is still needed to fully understand and control the process and address issues like preventing electrolysis during heating.
Pulsed electric field
This document discusses pulsed electric field (PEF) technology. PEF uses short electric pulses to preserve foods without heat, maintaining fresh qualities and nutrients. It can extend shelf life while ensuring safety. PEF works by applying high-intensity pulses that cause microbial cell membranes to break down without significantly heating the food. PEF has various applications, including pasteurizing juices and milk. It provides advantages like minimal processing, color/flavor retention, and higher nutritional value compared to thermal treatments.
Ohmic heating
It is a novel technology where the heating takes place from inside the product which results in uniform heating and quick heating.
Ohmic processing
Ohmic heating is a method of heating food through the direct passage of alternating electric current. It allows for rapid and uniform heating of both liquids and particulate foods from the inside out. During ohmic heating, the food acts as an electrical resistor and generates heat when current is passed through it. This results in minimal thermal degradation compared to conventional surface heating methods. Some applications of ohmic heating include heating soups, juices and other liquid foods with particles.
Microwave heating
Microwaves are electromagnetic waves with wavelengths between 1 mm and 1 m that are used for heating. Microwave ovens generate microwaves at a frequency of 2.45 GHz to heat food through rotation and ionic conduction, causing more efficient heating than conventional methods. The key components of a microwave oven are the magnetron which generates microwaves, the waveguide which directs the waves, and the cooking cavity where food is placed. Microwaves are also used for industrial applications like pasteurization, sterilization, drying and heating materials.
Recommended
Ohmic heating
Ohmic heating is a method of heating food by passing electricity through it, causing the food itself to heat up rapidly and uniformly from the inside. It differs from conventional heating by directly heating the entire food volume, preventing quality damage. It can process larger food particles than conventional methods and requires less cleaning of equipment. Ohmic heating is suitable for liquids, soups, stews, fruits, eggs, juices and other foods. It inactivates microorganisms through heating and may have additional non-thermal effects. The shelf life of ohmically processed foods is comparable to canned foods. Several commercial ohmically processed products are available. Ohmic heating is more environmentally friendly than conventional methods.
Ohmic heating
Ohmic heating is a novel thermal food processing technique that uses electricity to rapidly and uniformly heat foods. It works by passing electricity through food materials, which act as resistors and generate heat. Key advantages are uniform heating from 1-100°C/s without hot surfaces, higher nutrient retention, and simpler controls than conventional heating methods. Ohmic heating has applications in meat processing, dairy pasteurization, fruit and vegetable blanching, and thawing. Further research is needed to address limitations such as potential metal contamination from electrolysis and difficulties heating non-conductive foods very high or low in moisture.
Ohmic heating
1) The document presents a case study on tomato peeling using ohmic heating with lye-salt combinations. Experiments were conducted to determine the effects of electric field strength and salt-lye composition on peeling time and the diffusion of sodium hydroxide through the tomato peel.
2) Results showed that treatments with 0.01/0.5% NaCl/NaOH at 1610 V/m and 0.01/1.0% NaCl/NaOH at 1450 V/m had the shortest peeling times. Diffusivities for lye peeling with ohmic heating were greater than without at both 50 and 65°C.
3) It was concluded that the electric field enhances
Ohmic heating in food processing
Ohmic heating is an advanced thermal processing method that uses direct resistance heating to heat food products. It works by passing an electric current through the food, with the food itself serving as the resistor to generate heat. Ohmic heating allows for rapid and uniform heating throughout the product at rates of 1-100°C/s. It has advantages over conventional heating like reduced nutrient loss, uniform heating, and faster processing times. Some potential applications of ohmic heating in food processing include meat processing, milk pasteurization, fruit and vegetable blanching, and waste water treatment. However, further research is still needed to fully understand and control the process and address issues like preventing electrolysis during heating.
Pulsed electric field
This document discusses pulsed electric field (PEF) technology. PEF uses short electric pulses to preserve foods without heat, maintaining fresh qualities and nutrients. It can extend shelf life while ensuring safety. PEF works by applying high-intensity pulses that cause microbial cell membranes to break down without significantly heating the food. PEF has various applications, including pasteurizing juices and milk. It provides advantages like minimal processing, color/flavor retention, and higher nutritional value compared to thermal treatments.
Ohmic heating
It is a novel technology where the heating takes place from inside the product which results in uniform heating and quick heating.
Ohmic processing
Ohmic heating is a method of heating food through the direct passage of alternating electric current. It allows for rapid and uniform heating of both liquids and particulate foods from the inside out. During ohmic heating, the food acts as an electrical resistor and generates heat when current is passed through it. This results in minimal thermal degradation compared to conventional surface heating methods. Some applications of ohmic heating include heating soups, juices and other liquid foods with particles.
Microwave heating
Microwaves are electromagnetic waves with wavelengths between 1 mm and 1 m that are used for heating. Microwave ovens generate microwaves at a frequency of 2.45 GHz to heat food through rotation and ionic conduction, causing more efficient heating than conventional methods. The key components of a microwave oven are the magnetron which generates microwaves, the waveguide which directs the waves, and the cooking cavity where food is placed. Microwaves are also used for industrial applications like pasteurization, sterilization, drying and heating materials.
Microwave Food Processing
Microwave food processing
Advantages and disadvantages
Types of microwave applicators
Typical process of microwave heating
Radio frequency processing and Microwave heating in food processing
radio frequency and microwave heating ; these slides are explain about its principle and working mechanism ,application in food processing and its advantages .
microwave in food
This document discusses microwave technology in food applications. It begins by describing the properties of microwaves, including their wavelength and frequency approved for food. It then explains how microwaves are absorbed by polar molecules in food, causing heating through molecular friction. Microwave heating is described as uniform throughout the food, unlike conventional heating which occurs from the surface in. Several food applications of microwaves are listed, including baking, cooking, drying, and enzyme inactivation. The document concludes by noting the magnetron is commonly used to generate microwaves in microwave ovens and tunnel ovens.
Novel non thermal preservation technologies
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
Pulsed Electric Field
This document discusses pulsed electric field (PEF) processing as a non-thermal food preservation technique. PEF uses short, high-voltage electric pulses to induce pores in microbial cell membranes, leading to cell disintegration and microbial inactivation while minimizing negative impacts on sensory and nutritional properties. The document outlines various PEF applications, factors that influence microbial inactivation, commercially available PEF systems, ongoing research needs, and the potential future of PEF processing.
Non thermal process in preservation of food
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods aim to increase production rates and profits for food industries while maintaining better quality, nutrients, flavor and extending shelf life compared to thermal processing which can result in loss of volatile compounds. The non-thermal methods are particularly suitable for large scale and liquid food production.
Novel Food Processing Techniques
Ankit Kumar presents information on novel food processing techniques. He provides details about his background and qualifications. The document then discusses several innovative processing methods including microwave heating, ohmic heating, irradiation, pulsed electric fields, and high pressure processing. It provides explanations of how each technique works and its advantages for food processing applications.
High pressure processing of food
High pressure processing (HPP) is a non-thermal food preservation technique that uses high water pressure to kill microorganisms and inactivate enzymes in food. It allows foods to be preserved without heat, maintaining texture, flavor and nutrition. HPP uses pressures of 100-1000 MPa for a few minutes to kill pathogens and extend shelf life. It has been widely adopted since the 1990s for products like guacamole, juices and dairy. HPP provides a safe alternative to thermal pasteurization and allows preservation of thermosensitive qualities in foods like proteins and vitamins.
Microwave processing
Microwave processing is a technique that uses electromagnetic waves to heat and cook food. Microwaves work by causing water and other polar molecules in food to vibrate rapidly, generating heat. A typical microwave oven contains a magnetron that generates microwaves which pass into a cooking cavity to heat food. Microwave heating is more energy efficient than conventional heating as it heats food directly rather than heating the surrounding air. Common applications of microwave processing in the food industry include cooking, baking, thawing, tempering, drying, blanching, pasteurization and sterilization. However, some controversies exist around the effects of microwaves on food quality and potential health impacts from leakage.
Pulsed light technology in food processing
It is useful to boost our knowledge in the field of preservation of food material using pulse light technology.
Radio frequency food processing technology
W.A. Mihiravi Pamuditha gave a presentation on radio frequency (RF) heating technology for food processing. RF heating uses electromagnetic energy to induce volumetric heating within foods. It has advantages over conventional heating like faster and more uniform heating. Some applications of RF heating in food include thawing, baking, drying, pasteurization and using RFID tags for tracking. While it has benefits, high equipment costs are a disadvantage. The future of RF technology may include its expanded use in continuous food processing and integration with technologies like nanotechnology and smart refrigerators.
Novel thermal technologies in food processing
The document discusses novel thermal technologies for food processing, including microwave heating, infrared heating, and ohmic heating.
Microwave heating works by exciting water molecules in food, causing friction and generating heat. It is commonly used for drying, thawing, pasteurization, baking, and other applications. Infrared heating works by food absorbing infrared energy and converting it to heat, with the rate depending on surface properties. It is used for drying and processing. Ohmic heating passes electric current directly through food, generating heat from electrical resistance. It allows uniform, rapid heating and is used for pasteurization and other continuous processing.
hurdle technology
This document discusses hurdle technology, which uses a combination of preservation methods to inhibit microbial growth in foods. It describes over 60 potential hurdles including physical methods like heat/cold treatment, chemical hurdles like pH levels and preservatives, and microbially derived hurdles. The hurdles work to disturb the homeostasis of microorganisms and cause metabolic exhaustion. Case studies demonstrate using hurdle technology with blanched cauliflower preserved for 180 days and mangoes preserved with aloe vera gel and calcium chloride.
Modern trends in food preservation
Modern food preservation techniques include high pressure processing, pulsed electric field processing, and ohmic heating. High pressure processing uses very high pressures up to 120,000 pounds per square inch to kill bacteria in foods. Pulsed electric field processing uses short electric pulses to preserve liquids while minimizing effects on quality. Ohmic heating passes electric current through foods to rapidly heat and kill microbes with minimal degradation. Emerging technologies aim to improve food safety and quality while extending shelf life.
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...
This document summarizes emerging food processing technologies and their applications, research, and regulations. It discusses the AAFC Food Safety Research pilot plant in Guelph, Canada, which was certified in 2011 to conduct food safety engineering research. It reviews available groups of food processing technologies, including thermal, non-thermal, and combined technologies. Key drivers for these technologies include freshness, convenience, safety, shelf-life extension, and sustainability.
Ultrasound in food preservation
Its about ultrasound generation, use of US in food processing, food preservation and effects of ultrasound on food quality.
Hurdle technology for food preservation
This document discusses hurdle technology, which uses a combination of preservation methods at optimal levels to inhibit microorganisms without compromising food quality. It explains that hurdle technology combines physical hurdles like heat treatment, freezing or modified atmosphere with physic-chemical hurdles like low pH, salt or preservatives. Some examples given are pickles which use acid and salt, and sausages which employ smoke, salt and preservatives. The advantages of hurdle technology are maintaining food safety, quality and nutrition while allowing for minimally processed foods.
A comparative study between ohmic and microwave heating in food processing
it give the comparison between ohmic and microwave heating in the food processing with detailed study on its mechanism advantages and disadvantages
Pulsed light pptt
This case study evaluated the effectiveness of pulsed light (PL) treatment with different spectral compositions on inactivation of Escherichia coli and Listeria innocua on fresh-cut mushrooms. Results showed that treatments with full spectrum PL (180-1100 nm) achieved greater than 3 log and 2 log reduction of E. coli and L. innocua, respectively. Treatments without the UV component showed little to no reduction. Electron microscopy revealed cell damage increased with higher fluence treatments containing UV wavelengths. Thus, the study demonstrated the importance of UV wavelengths, particularly UV-C, for microbial inactivation using PL technology.
Novel food processing technologies.pptx
Non-thermal food processing technologies including HPP, PEF, Cold Plasma, UV light, Ultrasound, Gamma-ray, E beam & X-ray
A comparative study between ohmic and microwave heating in food processing
it give the comparison between ohmic and microwave heating in the food processing with detailed study on its mechanism advantages and disadvantages
Non thermal process in preservation of food
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods allow for higher production rates and better retention of nutrients, flavors and quality compared to thermal processing. While the equipment costs are initially higher, non-thermal processing is increasingly being used in both large-scale and small-scale food industries.
More Related Content
What's hot
Microwave Food Processing
Microwave food processing
Advantages and disadvantages
Types of microwave applicators
Typical process of microwave heating
Radio frequency processing and Microwave heating in food processing
radio frequency and microwave heating ; these slides are explain about its principle and working mechanism ,application in food processing and its advantages .
microwave in food
This document discusses microwave technology in food applications. It begins by describing the properties of microwaves, including their wavelength and frequency approved for food. It then explains how microwaves are absorbed by polar molecules in food, causing heating through molecular friction. Microwave heating is described as uniform throughout the food, unlike conventional heating which occurs from the surface in. Several food applications of microwaves are listed, including baking, cooking, drying, and enzyme inactivation. The document concludes by noting the magnetron is commonly used to generate microwaves in microwave ovens and tunnel ovens.
Novel non thermal preservation technologies
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
Pulsed Electric Field
This document discusses pulsed electric field (PEF) processing as a non-thermal food preservation technique. PEF uses short, high-voltage electric pulses to induce pores in microbial cell membranes, leading to cell disintegration and microbial inactivation while minimizing negative impacts on sensory and nutritional properties. The document outlines various PEF applications, factors that influence microbial inactivation, commercially available PEF systems, ongoing research needs, and the potential future of PEF processing.
Non thermal process in preservation of food
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods aim to increase production rates and profits for food industries while maintaining better quality, nutrients, flavor and extending shelf life compared to thermal processing which can result in loss of volatile compounds. The non-thermal methods are particularly suitable for large scale and liquid food production.
Novel Food Processing Techniques
Ankit Kumar presents information on novel food processing techniques. He provides details about his background and qualifications. The document then discusses several innovative processing methods including microwave heating, ohmic heating, irradiation, pulsed electric fields, and high pressure processing. It provides explanations of how each technique works and its advantages for food processing applications.
High pressure processing of food
High pressure processing (HPP) is a non-thermal food preservation technique that uses high water pressure to kill microorganisms and inactivate enzymes in food. It allows foods to be preserved without heat, maintaining texture, flavor and nutrition. HPP uses pressures of 100-1000 MPa for a few minutes to kill pathogens and extend shelf life. It has been widely adopted since the 1990s for products like guacamole, juices and dairy. HPP provides a safe alternative to thermal pasteurization and allows preservation of thermosensitive qualities in foods like proteins and vitamins.
Microwave processing
Microwave processing is a technique that uses electromagnetic waves to heat and cook food. Microwaves work by causing water and other polar molecules in food to vibrate rapidly, generating heat. A typical microwave oven contains a magnetron that generates microwaves which pass into a cooking cavity to heat food. Microwave heating is more energy efficient than conventional heating as it heats food directly rather than heating the surrounding air. Common applications of microwave processing in the food industry include cooking, baking, thawing, tempering, drying, blanching, pasteurization and sterilization. However, some controversies exist around the effects of microwaves on food quality and potential health impacts from leakage.
Pulsed light technology in food processing
It is useful to boost our knowledge in the field of preservation of food material using pulse light technology.
Radio frequency food processing technology
W.A. Mihiravi Pamuditha gave a presentation on radio frequency (RF) heating technology for food processing. RF heating uses electromagnetic energy to induce volumetric heating within foods. It has advantages over conventional heating like faster and more uniform heating. Some applications of RF heating in food include thawing, baking, drying, pasteurization and using RFID tags for tracking. While it has benefits, high equipment costs are a disadvantage. The future of RF technology may include its expanded use in continuous food processing and integration with technologies like nanotechnology and smart refrigerators.
Novel thermal technologies in food processing
The document discusses novel thermal technologies for food processing, including microwave heating, infrared heating, and ohmic heating.
Microwave heating works by exciting water molecules in food, causing friction and generating heat. It is commonly used for drying, thawing, pasteurization, baking, and other applications. Infrared heating works by food absorbing infrared energy and converting it to heat, with the rate depending on surface properties. It is used for drying and processing. Ohmic heating passes electric current directly through food, generating heat from electrical resistance. It allows uniform, rapid heating and is used for pasteurization and other continuous processing.
hurdle technology
This document discusses hurdle technology, which uses a combination of preservation methods to inhibit microbial growth in foods. It describes over 60 potential hurdles including physical methods like heat/cold treatment, chemical hurdles like pH levels and preservatives, and microbially derived hurdles. The hurdles work to disturb the homeostasis of microorganisms and cause metabolic exhaustion. Case studies demonstrate using hurdle technology with blanched cauliflower preserved for 180 days and mangoes preserved with aloe vera gel and calcium chloride.
Modern trends in food preservation
Modern food preservation techniques include high pressure processing, pulsed electric field processing, and ohmic heating. High pressure processing uses very high pressures up to 120,000 pounds per square inch to kill bacteria in foods. Pulsed electric field processing uses short electric pulses to preserve liquids while minimizing effects on quality. Ohmic heating passes electric current through foods to rapidly heat and kill microbes with minimal degradation. Emerging technologies aim to improve food safety and quality while extending shelf life.
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...
This document summarizes emerging food processing technologies and their applications, research, and regulations. It discusses the AAFC Food Safety Research pilot plant in Guelph, Canada, which was certified in 2011 to conduct food safety engineering research. It reviews available groups of food processing technologies, including thermal, non-thermal, and combined technologies. Key drivers for these technologies include freshness, convenience, safety, shelf-life extension, and sustainability.
Ultrasound in food preservation
Its about ultrasound generation, use of US in food processing, food preservation and effects of ultrasound on food quality.
Hurdle technology for food preservation
This document discusses hurdle technology, which uses a combination of preservation methods at optimal levels to inhibit microorganisms without compromising food quality. It explains that hurdle technology combines physical hurdles like heat treatment, freezing or modified atmosphere with physic-chemical hurdles like low pH, salt or preservatives. Some examples given are pickles which use acid and salt, and sausages which employ smoke, salt and preservatives. The advantages of hurdle technology are maintaining food safety, quality and nutrition while allowing for minimally processed foods.
A comparative study between ohmic and microwave heating in food processing
it give the comparison between ohmic and microwave heating in the food processing with detailed study on its mechanism advantages and disadvantages
Pulsed light pptt
This case study evaluated the effectiveness of pulsed light (PL) treatment with different spectral compositions on inactivation of Escherichia coli and Listeria innocua on fresh-cut mushrooms. Results showed that treatments with full spectrum PL (180-1100 nm) achieved greater than 3 log and 2 log reduction of E. coli and L. innocua, respectively. Treatments without the UV component showed little to no reduction. Electron microscopy revealed cell damage increased with higher fluence treatments containing UV wavelengths. Thus, the study demonstrated the importance of UV wavelengths, particularly UV-C, for microbial inactivation using PL technology.
Novel food processing technologies.pptx
Non-thermal food processing technologies including HPP, PEF, Cold Plasma, UV light, Ultrasound, Gamma-ray, E beam & X-ray
What's hot (20)
Radio frequency processing and Microwave heating in food processing
Radio frequency processing and Microwave heating in food processing
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...
A comparative study between ohmic and microwave heating in food processing
A comparative study between ohmic and microwave heating in food processing
Similar to Ohmic heating technology
A comparative study between ohmic and microwave heating in food processing
it give the comparison between ohmic and microwave heating in the food processing with detailed study on its mechanism advantages and disadvantages
Non thermal process in preservation of food
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods allow for higher production rates and better retention of nutrients, flavors and quality compared to thermal processing. While the equipment costs are initially higher, non-thermal processing is increasingly being used in both large-scale and small-scale food industries.
Non thermal process in preservation of food
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods allow for higher production rates and better retention of nutrients, flavors and quality compared to thermal processing. While the equipment costs are initially higher, non-thermal processing is increasingly being used in both large-scale and small-scale food industries.
Non thermal process in preservation of food
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods allow for higher production rates and better retention of nutrients, flavors and quality compared to thermal processing. While the equipment costs are initially higher, non-thermal processing is increasingly being used in both large-scale and small-scale food industries.
Eriks Case Study for Insulation
A large food manufacturer was losing a significant amount of heat energy from its steam boiler and pipework, resulting in high energy costs and safety risks. ERIKS conducted a non-disruptive steam audit to identify issues. They found that inadequate insulation on the pipework was causing heat loss and increased energy usage. ERIKS and partner Enersol Flomar installed a custom insulation solution on the boiler and pipework within two weeks with no production interruption. This insulation solution reduced energy consumption and saved the customer over £13,500 per year with a 12 month payback period.
Power point presentation (ppt) on Ohmic Heating & Extraction Processing by Ra...
Seminar Presentation by Ram Niwas Jhajhria on the topic of Ohmic Heating & Extraction Processing (M.Tech student in the department of Agricultural & Food Process Engineering, IIT Kharagpur)
PROCESS OPTIMIZATION TO MINIMIZE ENERGY USED IN FOOD PROCESSING
Includes different proportions of energy used in food processing facility and techniques to minimize their losses
Emerging technologies in food processing
The document discusses emerging food processing technologies that can help reduce post-harvest losses of fruits and vegetables in India. It provides an overview of technologies like ohmic heating, microwave heating, pulsed electric field, high pressure processing, ultrasound, and pulsed light and explains their principles, components, applications, advantages, and limitations. These emerging technologies can help maintain the quality and safety of foods while being more energy efficient alternatives to conventional thermal processing methods.
microwave applications in thermal food processing
This document provides an overview of microwave heating applications in the food industry. It discusses the history of microwave use beginning in the 1930s. Some key early industrial applications included finishing of potato chips, pre-cooking of poultry and bacon, and drying of pasta. Today, microwaves are used for various processes like baking, cooking, thawing, and tempering. Microwave heating has advantages over conventional heating like faster and more uniform heating of larger food pieces. However, careful process control and product engineering is needed to address issues like uneven heating.
Pankaj
This document provides an overview of heating, ventilation, and air conditioning (HVAC) systems. It discusses the history and need for HVAC, describes the basic components and processes, and covers types of installations, advantages and disadvantages, and applications. The document aims to explain what HVAC is, what it does, and provide foundational information on heating, ventilation, air conditioning, and the refrigeration cycle that forms the basis of modern HVAC systems.
Solar thermal tech pradhan
The document discusses solar thermal technology and its applications for rural India. It begins by explaining how solar thermal works by heating a liquid using sunlight. It then classifies solar thermal systems based on achievable temperature (low, medium, high) and concentration type (concentrating vs. non-concentrating). The main solar thermal devices discussed are flat plate collectors, evacuated tube collectors, compound parabolic concentrators, and cylindrical parabolic trough collectors. Applications include water heating, space heating, cooking, and industrial processes. The document also examines thermal energy needs across different sectors like household, industry, agriculture, and provides temperature ranges for various processes.
Get Started with Open Coil Heater Techniques!
Open Coil Heaters, crafted from robust alloys like nickel-chromium, stand as versatile electric heating elements, prized for their efficacy in heating liquids and air across diverse industries. Their operational principle involves passing electric current through resilient coils, generating heat via resistance—a method ensuring rapid, precise heating for applications demanding consistent temperature control. Embracing these heaters unveils multiple advantages, including energy efficiency, cost-effectiveness, and adaptability to various environments. However, selecting the ideal Open Coil Heater warrants consideration of factors like environmental conditions, temperature requirements, and watt density. Ensuring proper installation and routine maintenance, guided by manufacturer specifications, is pivotal for sustained efficiency.
Techniques in Food Processing
This PPT deals with few techniques of Food Processing, hope you will get some useful information here.
Energy conservation by application of heat pump in process line at automobile...
The document discusses replacing electrical heaters with a heat pump system for water heating applications in an automobile industry's crankcase process line. It aims to study the feasibility and design of a heat pump that can meet the hot water needs of the washing machines on the line while reducing energy consumption. The methodology involves measuring current energy usage, studying the washing machine components and heating loads, selecting a suitable refrigerant, and designing the major heat pump components like the compressor, condenser, and expansion valve based on the heating requirements. The objectives are to analyze energy savings potential and indoor environmental quality improvements from applying heat pump technology.
Design &Analysis of Waste Heat Recovery System for Domestic Refrigerator
Heat is energy, so energy saving is one of the key matters from view point of fuel consumption
and for the protection of global environment. So it is necessary that a significant and concrete effort should
be made for conserving energy through waste heat recovery too. The main objective of this paper is to study
“Waste Heat recovery system for domestic refrigerator”. An attempt has been made to utilize waste heat
from condenser of refrigerator. This heat can be used for number of domestic and industrial purposes. In
minimum constructional, maintenance and running cost, this system is much useful for domestic purpose. It
is valuable alternative approach to improve overall efficiency and reuse the waste heat. The study has
shown that such a system is technically feasible and economically viable.
Solar Process Heat - Markus Gründler
L'intervento di Markus Gründler (SOLID) in occasione dell'evento "Solare termodinamico di piccola taglia: impianti dimostrativi in Sardegna e calore di processo industriale" che si è tenuto a Pula (CA) il 25 settembre 2015.
Complete hvac ppt by kk 354647.pptx 1234
This document provides an overview of heating, ventilation, and air conditioning (HVAC) systems. It discusses the history and development of HVAC, including early innovations in refrigeration. The core components and functions of HVAC systems are described, such as furnaces, ducts, air conditioners, and heat pumps. Various types of HVAC installations and systems are covered, like central air, zoned heating, and radiant heat. Recent developments in HVAC technology and applications are also summarized along with the advantages and disadvantages of HVAC.
Industrial oven
The document discusses considerations for buying an industrial oven, including cost, maintenance, and safety. Cost depends on whether the oven uses gas or electricity, with electrical being more expensive to operate. Proper maintenance of all systems is important for safety. Ovens should comply with NFPA safety standards to avoid injuries. Different types of industrial ovens are described for various heating applications.
Sunamp Limited
This document discusses Sunamp, a company that produces thermal energy storage systems called Heat Batteries. Some key points:
- Sunamp Heat Batteries can store heat from various renewable energy sources or the grid to provide space heating and hot water on demand. This time-shifts energy use.
- Their systems are more energy efficient and compact than traditional hot water tanks, and can last over 10 years with no performance degradation.
- Sunamp sees opportunities in residential and commercial HVAC applications, electric vehicles, and integrating intermittent renewable energy sources onto the grid.
- The company has raised over £10 million to date and is now raising £7 million more to scale manufacturing and sales globally and develop
Green fuel generation using waste heat exhausted from milk powder spray dryers
Green fuel generation using waste heat exhausted from milk powder spray dryersOtago Energy Research Centre (OERC)
The document summarizes research into recovering waste heat from milk powder spray dryers using thermochemical energy storage. A heat exchanger recovers 27% of the waste heat from dryer exhaust into heated air. This air charges a reactor that dehydrates strontium bromide hexahydrate, storing heat chemically. Modeling shows the system could provide heat for over 2,000 homes annually. However, transporting the chemical materials between locations for charging and discharging makes the system uneconomical due to high costs and emissions from two-way transportation. While promising technically, thermochemical storage is better suited for local rather than distributed heat recovery from this low-grade waste heat source.Similar to Ohmic heating technology (20)
A comparative study between ohmic and microwave heating in food processing
A comparative study between ohmic and microwave heating in food processing
Power point presentation (ppt) on Ohmic Heating & Extraction Processing by Ra...
Power point presentation (ppt) on Ohmic Heating & Extraction Processing by Ra...
PROCESS OPTIMIZATION TO MINIMIZE ENERGY USED IN FOOD PROCESSING
PROCESS OPTIMIZATION TO MINIMIZE ENERGY USED IN FOOD PROCESSING
Energy conservation by application of heat pump in process line at automobile...
Energy conservation by application of heat pump in process line at automobile...
Design &Analysis of Waste Heat Recovery System for Domestic Refrigerator
Design &Analysis of Waste Heat Recovery System for Domestic Refrigerator
Green fuel generation using waste heat exhausted from milk powder spray dryers
Green fuel generation using waste heat exhausted from milk powder spray dryers
Recently uploaded
Building RAG with self-deployed Milvus vector database and Snowpark Container...
This talk will give hands-on advice on building RAG applications with an open-source Milvus database deployed as a docker container. We will also introduce the integration of Milvus with Snowpark Container Services.
“Building and Scaling AI Applications with the Nx AI Manager,” a Presentation...
“Building and Scaling AI Applications with the Nx AI Manager,” a Presentation...Edge AI and Vision Alliance
For the full video of this presentation, please visit: https://www.edge-ai-vision.com/2024/06/building-and-scaling-ai-applications-with-the-nx-ai-manager-a-presentation-from-network-optix/
Robin van Emden, Senior Director of Data Science at Network Optix, presents the “Building and Scaling AI Applications with the Nx AI Manager,” tutorial at the May 2024 Embedded Vision Summit.
In this presentation, van Emden covers the basics of scaling edge AI solutions using the Nx tool kit. He emphasizes the process of developing AI models and deploying them globally. He also showcases the conversion of AI models and the creation of effective edge AI pipelines, with a focus on pre-processing, model conversion, selecting the appropriate inference engine for the target hardware and post-processing.
van Emden shows how Nx can simplify the developer’s life and facilitate a rapid transition from concept to production-ready applications.He provides valuable insights into developing scalable and efficient edge AI solutions, with a strong focus on practical implementation.National Security Agency - NSA mobile device best practices
Threats to mobile devices are more prevalent and increasing in scope and complexity. Users of mobile devices desire to take full advantage of the features
available on those devices, but many of the features provide convenience and capability but sacrifice security. This best practices guide outlines steps the users can take to better protect personal devices and information.
Securing your Kubernetes cluster_ a step-by-step guide to success !
Today, after several years of existence, an extremely active community and an ultra-dynamic ecosystem, Kubernetes has established itself as the de facto standard in container orchestration. Thanks to a wide range of managed services, it has never been so easy to set up a ready-to-use Kubernetes cluster.
However, this ease of use means that the subject of security in Kubernetes is often left for later, or even neglected. This exposes companies to significant risks.
In this talk, I'll show you step-by-step how to secure your Kubernetes cluster for greater peace of mind and reliability.
GraphSummit Singapore | Enhancing Changi Airport Group's Passenger Experience...
Dr. Sean Tan, Head of Data Science, Changi Airport Group
Discover how Changi Airport Group (CAG) leverages graph technologies and generative AI to revolutionize their search capabilities. This session delves into the unique search needs of CAG’s diverse passengers and customers, showcasing how graph data structures enhance the accuracy and relevance of AI-generated search results, mitigating the risk of “hallucinations” and improving the overall customer journey.
Video Streaming: Then, Now, and in the Future
In his public lecture, Christian Timmerer provides insights into the fascinating history of video streaming, starting from its humble beginnings before YouTube to the groundbreaking technologies that now dominate platforms like Netflix and ORF ON. Timmerer also presents provocative contributions of his own that have significantly influenced the industry. He concludes by looking at future challenges and invites the audience to join in a discussion.
Climate Impact of Software Testing at Nordic Testing Days
My slides at Nordic Testing Days 6.6.2024
Climate impact / sustainability of software testing discussed on the talk. ICT and testing must carry their part of global responsibility to help with the climat warming. We can minimize the carbon footprint but we can also have a carbon handprint, a positive impact on the climate. Quality characteristics can be added with sustainability, and then measured continuously. Test environments can be used less, and in smaller scale and on demand. Test techniques can be used in optimizing or minimizing number of tests. Test automation can be used to speed up testing.
Enchancing adoption of Open Source Libraries. A case study on Albumentations.AI
Enchancing adoption of Open Source Libraries. A case study on Albumentations.AIVladimir Iglovikov, Ph.D.
Presented by Vladimir Iglovikov:
- https://www.linkedin.com/in/iglovikov/
- https://x.com/viglovikov
- https://www.instagram.com/ternaus/
This presentation delves into the journey of Albumentations.ai, a highly successful open-source library for data augmentation.
Created out of a necessity for superior performance in Kaggle competitions, Albumentations has grown to become a widely used tool among data scientists and machine learning practitioners.
This case study covers various aspects, including:
People: The contributors and community that have supported Albumentations.
Metrics: The success indicators such as downloads, daily active users, GitHub stars, and financial contributions.
Challenges: The hurdles in monetizing open-source projects and measuring user engagement.
Development Practices: Best practices for creating, maintaining, and scaling open-source libraries, including code hygiene, CI/CD, and fast iteration.
Community Building: Strategies for making adoption easy, iterating quickly, and fostering a vibrant, engaged community.
Marketing: Both online and offline marketing tactics, focusing on real, impactful interactions and collaborations.
Mental Health: Maintaining balance and not feeling pressured by user demands.
Key insights include the importance of automation, making the adoption process seamless, and leveraging offline interactions for marketing. The presentation also emphasizes the need for continuous small improvements and building a friendly, inclusive community that contributes to the project's growth.
Vladimir Iglovikov brings his extensive experience as a Kaggle Grandmaster, ex-Staff ML Engineer at Lyft, sharing valuable lessons and practical advice for anyone looking to enhance the adoption of their open-source projects.
Explore more about Albumentations and join the community at:
GitHub: https://github.com/albumentations-team/albumentations
Website: https://albumentations.ai/
LinkedIn: https://www.linkedin.com/company/100504475
Twitter: https://x.com/albumentationsFull-RAG: A modern architecture for hyper-personalization
Mike Del Balso, CEO & Co-Founder at Tecton, presents "Full RAG," a novel approach to AI recommendation systems, aiming to push beyond the limitations of traditional models through a deep integration of contextual insights and real-time data, leveraging the Retrieval-Augmented Generation architecture. This talk will outline Full RAG's potential to significantly enhance personalization, address engineering challenges such as data management and model training, and introduce data enrichment with reranking as a key solution. Attendees will gain crucial insights into the importance of hyperpersonalization in AI, the capabilities of Full RAG for advanced personalization, and strategies for managing complex data integrations for deploying cutting-edge AI solutions.
GraphSummit Singapore | The Art of the Possible with Graph - Q2 2024
Neha Bajwa, Vice President of Product Marketing, Neo4j
Join us as we explore breakthrough innovations enabled by interconnected data and AI. Discover firsthand how organizations use relationships in data to uncover contextual insights and solve our most pressing challenges – from optimizing supply chains, detecting fraud, and improving customer experiences to accelerating drug discoveries.
GraphSummit Singapore | The Future of Agility: Supercharging Digital Transfor...
Leonard Jayamohan, Partner & Generative AI Lead, Deloitte
This keynote will reveal how Deloitte leverages Neo4j’s graph power for groundbreaking digital twin solutions, achieving a staggering 100x performance boost. Discover the essential role knowledge graphs play in successful generative AI implementations. Plus, get an exclusive look at an innovative Neo4j + Generative AI solution Deloitte is developing in-house.
UiPath Test Automation using UiPath Test Suite series, part 5
Welcome to UiPath Test Automation using UiPath Test Suite series part 5. In this session, we will cover CI/CD with devops.
Topics covered:
CI/CD with in UiPath
End-to-end overview of CI/CD pipeline with Azure devops
Speaker:
Lyndsey Byblow, Test Suite Sales Engineer @ UiPath, Inc.
Removing Uninteresting Bytes in Software Fuzzing
Imagine a world where software fuzzing, the process of mutating bytes in test seeds to uncover hidden and erroneous program behaviors, becomes faster and more effective. A lot depends on the initial seeds, which can significantly dictate the trajectory of a fuzzing campaign, particularly in terms of how long it takes to uncover interesting behaviour in your code. We introduce DIAR, a technique designed to speedup fuzzing campaigns by pinpointing and eliminating those uninteresting bytes in the seeds. Picture this: instead of wasting valuable resources on meaningless mutations in large, bloated seeds, DIAR removes the unnecessary bytes, streamlining the entire process.
In this work, we equipped AFL, a popular fuzzer, with DIAR and examined two critical Linux libraries -- Libxml's xmllint, a tool for parsing xml documents, and Binutil's readelf, an essential debugging and security analysis command-line tool used to display detailed information about ELF (Executable and Linkable Format). Our preliminary results show that AFL+DIAR does not only discover new paths more quickly but also achieves higher coverage overall. This work thus showcases how starting with lean and optimized seeds can lead to faster, more comprehensive fuzzing campaigns -- and DIAR helps you find such seeds.
- These are slides of the talk given at IEEE International Conference on Software Testing Verification and Validation Workshop, ICSTW 2022.
Why You Should Replace Windows 11 with Nitrux Linux 3.5.0 for enhanced perfor...
The choice of an operating system plays a pivotal role in shaping our computing experience. For decades, Microsoft's Windows has dominated the market, offering a familiar and widely adopted platform for personal and professional use. However, as technological advancements continue to push the boundaries of innovation, alternative operating systems have emerged, challenging the status quo and offering users a fresh perspective on computing.
One such alternative that has garnered significant attention and acclaim is Nitrux Linux 3.5.0, a sleek, powerful, and user-friendly Linux distribution that promises to redefine the way we interact with our devices. With its focus on performance, security, and customization, Nitrux Linux presents a compelling case for those seeking to break free from the constraints of proprietary software and embrace the freedom and flexibility of open-source computing.
Pushing the limits of ePRTC: 100ns holdover for 100 days
At WSTS 2024, Alon Stern explored the topic of parametric holdover and explained how recent research findings can be implemented in real-world PNT networks to achieve 100 nanoseconds of accuracy for up to 100 days.
Goodbye Windows 11: Make Way for Nitrux Linux 3.5.0!
As the digital landscape continually evolves, operating systems play a critical role in shaping user experiences and productivity. The launch of Nitrux Linux 3.5.0 marks a significant milestone, offering a robust alternative to traditional systems such as Windows 11. This article delves into the essence of Nitrux Linux 3.5.0, exploring its unique features, advantages, and how it stands as a compelling choice for both casual users and tech enthusiasts.
Mind map of terminologies used in context of Generative AI
Mind map of common terms used in context of Generative AI.
Recently uploaded (20)
Building RAG with self-deployed Milvus vector database and Snowpark Container...
Building RAG with self-deployed Milvus vector database and Snowpark Container...
“Building and Scaling AI Applications with the Nx AI Manager,” a Presentation...
“Building and Scaling AI Applications with the Nx AI Manager,” a Presentation...
National Security Agency - NSA mobile device best practices
National Security Agency - NSA mobile device best practices
Securing your Kubernetes cluster_ a step-by-step guide to success !
Securing your Kubernetes cluster_ a step-by-step guide to success !
GraphSummit Singapore | Enhancing Changi Airport Group's Passenger Experience...
GraphSummit Singapore | Enhancing Changi Airport Group's Passenger Experience...
Climate Impact of Software Testing at Nordic Testing Days
Climate Impact of Software Testing at Nordic Testing Days
Enchancing adoption of Open Source Libraries. A case study on Albumentations.AI
Enchancing adoption of Open Source Libraries. A case study on Albumentations.AI
Full-RAG: A modern architecture for hyper-personalization
Full-RAG: A modern architecture for hyper-personalization
GraphSummit Singapore | The Art of the Possible with Graph - Q2 2024
GraphSummit Singapore | The Art of the Possible with Graph - Q2 2024
GraphSummit Singapore | The Future of Agility: Supercharging Digital Transfor...
GraphSummit Singapore | The Future of Agility: Supercharging Digital Transfor...
UiPath Test Automation using UiPath Test Suite series, part 5
UiPath Test Automation using UiPath Test Suite series, part 5
Why You Should Replace Windows 11 with Nitrux Linux 3.5.0 for enhanced perfor...
Why You Should Replace Windows 11 with Nitrux Linux 3.5.0 for enhanced perfor...
Pushing the limits of ePRTC: 100ns holdover for 100 days
Pushing the limits of ePRTC: 100ns holdover for 100 days
Goodbye Windows 11: Make Way for Nitrux Linux 3.5.0!
Goodbye Windows 11: Make Way for Nitrux Linux 3.5.0!
Mind map of terminologies used in context of Generative AI
Mind map of terminologies used in context of Generative AI
Ohmic heating technology
- 1. Non thermal food preservation methods with special reference to ohmic heating H.M.D.N. Herath AG/2011/3113 1
- 2. Content • Food preservation classification • What is ohmic heating? • Important benefits • Ohmic heating processing step • Applications • Advantages to ohmic systems • Disadvantages to Ohmic Systems • Summary 2
- 4. What is ohmic heating? • Ohmic heating is an advanced terminal processing method where in the food material which serves as an electrical resistor, is heated by passing electricity through Which result in rapid & uniform heating • Electrical resistance heating or joule heating or electro-heating 4
- 5. History • The concept of ohmic heating of foods is not new • In the nineteenth century, several processes were patented that used electrical current for heating flowable materials • Within the past two decades, new and improved materials and designs for ohmic heating have become available. The Electricity Council of Great Britain has patented a continuous-flow ohmic heater and licensed the technology to APV Baker 5
- 6. Important benefits 1. Fast Processing 2. Homogeneous Treatment 3. Compactness of an Ohmic Installation 6
- 7. 7 Electrodes Feed pump hopper Viscous food Ohmic heating processing step
- 9. 9
- 10. 10
- 11. Applications • Sensitive Products egg products, processed fruits, • Fouling Products sauces, creams, cream cheese, viscous materials • Value-Added Products 11
- 12. Ohmic processed commercial available products • .
- 13. Advantages • Heating food materials by internal heat generation – Conventional heat transfer has limited dielectric penetration – Heating takes place volumetrically and the product does not experience a large temperature gradient within itself as it heats 13
- 14. Advantages cont.. – Reducing risks of fouling on heat transfer surface and burning of the food products – It results in minimal mechanical damage and better nutrients and vitamin retention. – High energy efficiency because 90% of the electrical energy is converted into heat 14
- 15. Advantages cont. • Optimization of capital investment and product safety as a result of high solids loading capacity. • Ease of process control with instant switch- on and shut-down. 15
- 16. Advantages cont. • Reducing maintenance cost (no moving parts). • Ambient-temperature storage and distribution when combined with an aseptic filling system. • A quiet environmentally friendly system. 16
- 17. Disadvantages to Ohmic Systems • High installation cost • Can not apply for all the food • Increased electrical conductivity of food materials 17
- 18. Summary • Ohmic heating system can be consider has a better in all over the world . 18
- 19. Reference • (De Alwis and Fryer 1990) De Alwis, A. and P. Fryer (1990). "The use of direct resistance heating in the food industry." Journal of Food Engineering 11(1): 3-27. • (Halden, De Alwis et al. 1990, Icier and Ilicali 2005) Halden, K., et al. (1990). "Changes in the electrical conductivity of foods during ohmic heating." International Journal of Food Science & Technology 25(1): 9-25. • (Icier and Ilicali 2005) Icier, F. and C. Ilicali (2005). "Temperature dependent electrical conductivities of fruit purees during ohmic heating." Food Research International 38(10): 1135-1142. 19
- 20. THANK YOU 20