Heating occurs instantly (ultra rapidly) and uniformly throughout the mass of a homogeneous material. No temperature differential is required to force heat via conduction from the surface to the centre as in convection or infrared heating processes. There is no mechanical stress of the products.
SANOVO’s patented WAVE Technology, is a system that applies a high frequency / high voltage electrical fields to the liquid product.
The WAVE Technology significantly extends your liquid product shelf life with its innovative heat treatment method. The machine is available in capacities between 1.000 - 10.000 liters/hour and works with every SANOVO Pasteurizer. Not sure about the impact on your product? No problem. Our test plant is ready for testing.
SANOVO WAVE Technology works with pulsed ohmic heating to increase shelf life without denaturation of the product. This method is based on three key principles: speed, precision, and uniformity. The high temperature applied requires a short holding time of the product, so speed is decisive. The temperature is close to the denaturation limit, so we need high precision. Lastly, both heating and holding time are short, so the product must be uniformly heated.
WAVE Technology performs with industry-leading electrical efficiency and allows liquid food producers to sell safe, highly competitive products of consistent quality to a larger customer base.
How does it work?
The heat is generated by interactions between the moving particles that form the current and the ions that composed the product, so stressing bacteria without compromising the functionality property. The SANOVO WAVE Technology instantaneously transfers a huge quantity of energy in a fraction of a second. The energy is transferred to the entire product mass allowing a uniform heating. As the product is heated directly by the kinetic energy, it allows product heating up just below the coagulation point. It is a stand-alone apparatus that can be joined to every configuration of pasteurizers. It does not influence or change the pre-existing process.
Avg. power consumption pr. flow rate | |||||||
---|---|---|---|---|---|---|---|
Flow rate (litres/hour) | 1.000 | 2.000 | 3.000 | 4.000 | 5.000 | 6.000 | 8.000 |
Electric consumption* | 11,6 | 23,2 | 34,7 | 46,3 | 57,9 | 69,5 | 92,2 |
Heating time | < 0.3 sec. |
*considering whole egg ∆T=10°C
Power control is accurately metered and may be recorded. A meter constantly displays the amount of power being applied to heat the product.
The full range of power control from minimum to maximum is traversed in seconds. Adjustments take effect immediately. Thermal lag time is zero. Automatic changes in power level due to physical properties or size of load are instantaneous.
ALBERT S.R.L., a leading Italian manufacturer of bases for ice cream, had the SANOVO Wave installed as an extension to their existing sterilization plant, which has made it possible to prolong their production time, produce greater volumes of products, and finally be able to produce new products with high cocoa and yolk content.