Ohmic Heating Systems
Emmepiemme’s Ohmic Heating technology offers a cutting-edge solution for thermal processing in the food industry.
By utilizing the electrical resistance of food products, this method ensures rapid, uniform, and efficient heating, preserving the quality and nutritional value of the food.
What is
Ohmic Heating?
Ohmic heating, also known as Joule heating, involves passing an alternating electrical current through a conductive food product.
The resistance within the product generates heat uniformly throughout its volume, eliminating the need for external heat sources and reducing the risk of surface fouling or overheating.
Ohmic Heating by Emmepiemme delivers a host of powerful advantages that revolutionize thermal food processing. This innovative technology ensures rapid and uniform heat distribution, enhancing product quality while reducing energy consumption and processing times. Below are the standout benefits that make Ohmic Heating an ideal solution for modern food manufacturers seeking efficiency, flexibility, and superior product integrity.
Achieves up to 98% energy efficiency by directly converting electrical energy into heat within the product.
Ensures consistent temperature distribution, reducing processing times to as little as 10–90 seconds.
Maintains the original color, texture, and flavor of food products, minimizing thermal damage.
Capable of processing both homogeneous and heterogeneous products, including those with particulates.
Features a scalable 60 kW power unit, allowing for easy expansion to meet varying production capacities.
Designed for easy integration into existing processing lines without significant modifications.
Emmepiemme’s ohmic heating systems are versatile and have been successfully applied in various food processing scenarios.
Our systems support processes like pasteurisation, sterilisation, and high-temperature short-time (HTST) treatments, ensuring product safety and quality.
Fruit purées and pieces (e.g., peach, pear)
Vegetable creams and whole or sliced vegetables
Spreads and stringy paste cheeses
Egg-based products
Dairy creams
Algae-based products
Creamy and vegetable sauces
Minestrone and other soups
Jams and syrups
Meat-based products
Pet food processing
Wine
Processing Time: Efficiently processes products within 10 to 90 seconds.
Product Compatibility: Handles both homogeneous and heterogeneous mixtures, with considerations for the electrical properties of the carrying fluid and solid particles.
HTST Approach: Aligns with High Temperature Short Time processing, reducing thermal damage compared to conventional methods.
Enhanced Sensory Qualities: Improves color, consistency, and flavor profiles of processed foods.
Operational Flexibility: Allows for easy start-stop operations with minimal product loss, unlike traditional aseptic systems.
Large-Section Pipes: Utilizes pipes ranging from 50 to 100 mm in diameter, facilitating the processing of products with large particulates.
