Advantages of DET
The FlowJet Microwave Flow Steriliser achieves sterilisation and pasteurisation by use of the innovative Direct Energy Transfer (DET). Contrary to the conventional approach, this method ensures:
- Instant sterilisation of liquid media, including dense and non-homogenous media;
- UHT effect, even for low-scale production;
- Energy transfer directly to the flowing medium;
- Immediate and uniform heating of the medium throughout its entire volume;
- Elimination of deposit formation and component decomposition;
- Elimination of the burning effect;
- Maximum hygiene and cleanliness of the heating chamber – PTFE (Teflon) is characterised by the lowest possible adhesion factor.
How DET works
Direct Energy Transfer (DET) technology relies on the heating phenomenon of a liquid in an electromagnetic field operating at microwave frequencies. The process of sterilisation or pasteurisation occurs as the product flows through a section of a pipe made of pure PTFE (Teflon), installed within a resonance chamber. As Teflon is characterised by such a low adhesion factor, the product does not adhere to the walls, which guarantees a clean system. The energy transfer occurs membranelessly, which means that the microwave energy is directly absorbed by the medium, without heating of the walls of the process line. This allows instant and uniform heating of the product across its entire volume and effective sterilisation. The heating system has minimum inertia and it is ready to function practically immediately after it is activated. The application of membraneless microwave energy transfer eliminates the problem of thermal decomposition, and losses in the quality and parameters of the product on the hot walls of the exchanger. Microwave energy is instantly delivered to the flowing substance, heating its entire volume and mass. As a result, the exposure time of the substance to high temperature has been reduced to the required minimum.
How microwaves work
Microwaves cause a single particle to vibrate at the frequency of the electromagnetic (EM) field. Since microwaves penetrate the entire medium, each particle in the entire volume starts to vibrate very quickly, immediately converting the energy of the EM field into heat.
UseThe FlowJet Microwave Flow Steriliser can be used to pasteurise and sterilise any products consisting of at least 10% water. The DET technology offers new possibilities in the thermal processing of difficult media during flows, which have so far been impracticable or problematic with the application of convective heating methods.
Food processing industry
SoftwareInnovative software has been developed to allow FlowJet to be used in subsequent analyses by the client. It can be used by the user to monitor and archive such process parameters as:
- Input medium temperature
- Sterilisation, production temperature
- Output medium temperature after cooling (output tank)
- Magnetrons engaged
- Process type (sterilisation, production, rinsing, and manual mode)
Our company places great emphasis on research to confirm the high efficiency of the sterilisation process based on the application of modern DET technology. Presented below are some sample results of product sterilisations of plant and animal origin.
Technologia mikrofalowa DET jest w 100% skuteczną metodą usunięcia przetrwalników Alicyclobacillus acidoterrestris (AAT) przyczyniających się do pogorszenia jakości produktu końcowego.
Research conducted at the Institute of Agricultural and Food Biotechnology, supervised by Sylwia Skąpska, PhD, Eng, proved that the temperatures guaranteeing the elimination of AAT spores in the case of apple concentrate is 135°C, and in the case of chokeberry concentrate is 120°C. This variation is associated with the different properties of chokeberry juice, which due to its high acidity and the presence of potentially bacteriostatic compounds (such as organic acids and phenol substances) is a less “friendly” environment to AAT than apple juice.
Changes in the physicochemical parameters confirmed the possibility of using microwave sterilisation to eliminate spores, among other things, from thickened juices.
Apple and chokeberry concentrates were evaluated in terms of their sensory properties by a specialised evaluation panel. The analysis concerned samples sterilised at the highest temperature in relation to the control sample. The results indicated a lack of perceptible difference in the taste and flavour of the analysed juice. The analysis was conducted according to the triangle test method.
Study of the influence of sterilisation with the application of DET technology on milk microfiltration retentate
The study confirms the efficiency in destroying spores in the retentate. The sterilisation process of the retentate in a microwave steriliser caused no intensification of sensory changes (heated flavour) with an increase in the temperature of the sterilisation process, which speaks well for this sterilisation method.
Study of the influence of sterilisation with the application of DET technology on cream
The study confirms the total destruction of all microbes in cream. The sterilisation process of cream in a microwave steriliser caused no negative sensory changes in the sterilised creams, which speaks well for this method. This method caused no release of fat onto the surface of the analysed samples and did not cause the formation of fat.
The influence of DET sterilisation on bioactive compounds
At the Gdańsk University of Technology, Faculty of Chemistry, Department of Chemistry, Technology and Biotechnology of Food, a study was conducted under the supervision of Agnieszka Bartoszek, PhD, Eng, concerning “The influence of processing of blue honeysuckle (Lonicera caerulea var. kamtschatica Sevast.) on antioxidant properties and other selected parameters”. The study aimed to suggest a suitable technology of berry processing allowing the best-possible maintenance of the healthy properties of the final products.
The results of the study allowed the following conclusions to be drawn:
“(…) Heating in the FLOWJET Microwave Flow Steriliser is a highly advantageous technological solution, as it ensures the microbiological quality of berry juices, while simultaneously preserving the bioactive compounds. The lack of changes in the saccharide fraction also speaks well for the sustainability of this technology. (…)”