The concept and characteristics of electrothermal sterilization

(I) Basic Concepts Electrothermal sterilization is also called "ohmic sterilization". It uses electrodes to pass current through objects. Due to the existence of impedance loss and dielectric loss, electrical energy is finally converted into heat energy, which causes heat inside the food to achieve sterilization.

(II) Technical characteristics The frequency of using AC power is 50-60Hz. It uses electrodes to directly introduce current into food, and generates heat from the dielectric properties of food itself to achieve sterilization.
1, heating through the product self-conduction
2. Applied to the product is AC
3, the depth of electrical penetration is unlimited
4, no large thermal gradient in the product
5. Heating is controlled by the conductivity of the product and the remaining time of heating
6, heat kills microorganisms

(3) Advantages and disadvantages
1. Advantages (1) The diameter of the disinfecting particles is more than 1 inch (2) The mechanical damage to the particles is minimal (3) The internal particles of the product are uniformly heated (4) The material can be prevented from being overheated (5) It can handle more than 80% of solids. Material (6) Equipment pollution is minimal (7) Reduce the loss of nutritional color and flavor of the product

2. Disadvantages (1) The process relies on the conductivity of the product to heat the product. (2) It cannot be used for the treatment of fat, oil, alcohol, bone or ice. (3) The product formulation must be carefully controlled to control the resistance. (4) Design of the production equipment Must be specific to the product (5) Some foods may require thermal or chemical reprocessing to change their conductivity (6) The product flow rate and temperature must be controlled to ensure that the microorganisms are killed

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