Cylindrical
Heating Systems enable homogenous and non-homogenous
foods, beverages, neutraceuticals, and pharmaceuticals including
extended shelf life (ESL) or shelf stable (aseptic) products,
gels, healthcare products and biomaterials to be uniformly
and volumetrically heated on a continuous flow basis while
pumped through a pipe.
| Cylindrical
Food Applications |
- Beverages
- Cheese Sauce
- Chocolate/Vanilla Pudding
- Dairy-Based Foods and Desserts
- Fruit and Vegetable Puree
- Gelatin
- Meat and Seafood Emulsions
- Milk-UHT
- Pasta Sauce
- Salsa and Tomato-Based Products
- Sour Cream
- Soy Milk
- Whey/Syrup Based Smoothies
- Whipping Cream
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The IMS Cylindrical Heater provides uniform spatial and temporal
delivery of high intensity thermal energy to the flowing components
in a single or multiphase food product. Real time monitoring
of delivered microwave energy concurrently with temperature monitoring
at entry, exit, and internal points within the microwave exposure
region enables instantaneous process control. The resulting benefits
are unsurpassed by any other heating technology and include:
- Ultra rapid pasteurization or sterilization of pumpable
products minimize nutrient, color and flavor losses
- Minimized
fouling depositions from the lack of hot heat transfer surfaces
since the pipe used through the microwave exposure region is
invisible to microwave energy and therefore does not heat.
- Perfect geometry for cleaning-in-place (CIP)
- Best solution
for heat sensitive high viscosity and multi-phase fluids
- Low
system maintenance cost
- Flat radial temperature profile for
most products (see image below)
- Can be combined with other
technologies, such as regenerative heat exchangers, for optimum
process performance
| Cylindrical Uniformity |
|
| Cross-sectional changes in temperature for
2% milk show consistency from the center to the outer wall. |
Planar Drying Systems and Cylindrical Heaters can be used for
food processes that require a heat cycle for:
- Blanching
- Drying
- Dry frying |
- Pasteurizing
- Precooking
- Sterilization |
- Gelation
- Hybrid baking (IMS combined with conventional heating) |
Planar Drying Systems for
food are primarily used for the drying of conveyed solids that
require a low final moisture content and/or as precise a final
moisture content as possible. The following example of pet food
drying demonstrates the benefits of IMS Planar Drying Systems for
food processing.
The drying of pet food products is carried out for one or more
of the following reasons:
- To reduce moisture that contributes to spoilage through
the growth of yeast and mold
- To control or eliminate microbial
pathogens in order to meet regulatory standards
- To reduce
the cost of transportation
- To avoid “clumping” of
dry products
It is important to both producers and consumers that the final
moisture content is accurately known and consistently achievable.
Despite the wide range of industrial dryers developed over the
years, it is only recently that reliable, compact, and economic
equipment has been available for human and pet food products
requiring uniform moisture levels of 10% or less.
When Planar Drying Systems are used for the final drying process,
significant improvements in overall production throughput of
up to 100% have been achieved. Increased production along with
the value of achieving the most precise and consistent final
moisture content possible results in impressive returns on investment
depending on the value of the final product.
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