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Innovative Heating Processes in Food Production
1  Technological University of Tajikistan
Academic Editor: Chi-Fai Chau


Most food liquid products of plant origin are aqueous solutions or suspensions containing dry solutes. In order to reduce the amount of liquid in order to decline transportation and storage costs, minimization of negative chemical, biochemical reactions and microbiological processes, it is recommended to remove part of the water from the products.

Existing industrial methods for obtaining liquid products with a high solids content are characterized by elevated process temperatures, leading to significant losses of volatile aromatic components and to intense corrosion of the equipment. Currently, all liquid products are concentrated by evaporation.

In recent years, there has been a trend towards rising prices for all types of fuel, which increases the cost of steam produced and, ultimately, reduces the profitability of production.

We believe induction fluid heaters are more efficient and economical. Induction heating, unlike other methods, provides bulk and practical inertia of heat release.

Based on the foregoing, in the technology of concentrated products, it is proposed to use an induction steam generator instead of a steam boiler. A cylindrical device replaces the evaporator. Hollow rods are placed inside the cylinder, through which the mass passes. The cylinder, when the winding is turned on, under the influence of an electromagnetic field is heated to a predetermined temperature. The rod heats up, the mass also heats up.

An analysis of the results of laboratory studies shows that the specific energy consumption for evaporation of 1 kg of water is 0.63 kW, and the evaporation rate is 4.5 l/h with a total capacity of 2.5 l.

The effectiveness of the developed induction device has been confirmed by laboratory tests and is recommended for implementation in the production of concentrated food products and other thermal technological processes.

Thus, the introduction of our proposed technical solutions into production will reduce the duration of the production process and capital costs, and save energy resources.

Keywords: food products; concentrate; induction heating; energy resources; effectiveness