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ESTERILIZACIÓN DE ALIMENTOS POR INDUCCIÓN
ELECTROMAGNÉTICA
Rafael López Vázquez
Centro Tecnológico Agroalimentario (CticCita)
© 2020 CticCita. All rights reserved 2
1. Antecedentes. Proyecto NOVAEST.
2. Esterilización de alimentos por inducción electromagnética.
3. Patente desarrollo.
NUEVO SISTEMA DE ESTERILIZACIÓN DE ALIMENTOS (NOVAEST)
RETOS COLABORACIÓNRTC-2015-4035-2
© 2020 CticCita. All rights reserved
Antecedentes
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Proyecto Novaest
© 2020 CticCita. All rights reserved
Antecedentes
5
Proyecto Novaest
© 2020 CticCita. All rights reserved
Antecedentes
6
Proyecto Novaest
ESTERILIZACIÓN DE ALIMENTOS POR INDUCCIÓN ELECTROMAGNÉTICA
RESULTS
Figure 2. Average of the heating slopes of each food simulant, depending on the power and the rotation speed applied.
WATER – AQUEOUS PRODUCTS
As the power increases, the heating speed increases. There is no difference between the inner and outer layers, so the rotation speed has no effect.Ideal products for HTST sterilization treatments.
OLIVE OIL – FATTY PRODUCTS
As the power increases, the heating slope increases. The rotation speed has a positive effect to increase the heat transmission, but after a certainvalue the effect is negative. These are interesting products for HTST taking into account the mentioned limitations.
SILICONE 1000 Cp – HIGH VISCOSITY PRODUCTS
At high powers, differences between layers arise and heat is not transmitted. The rotation has little effect or is negative, since the product is not wellmixed due to its high viscosity. No improvement is achieved with respect to conventional treatment. It is only possible to treat these products at lowpowers.
Electromagnetic induction: Effect of rotation speed, viscosity and induction power on heating slope
Ansó Blanco, R.1*;López Vázquez, R1; Ibarz Ribas, A.2
1Agri-food Technology Center Ctic Cita, Spain, 2University of Lleida*[email protected]
CONCLUSIONS
➢ Aqueous products ideal for HTST treatment at low-medium-high power.
➢ Fatty products interesting for HTST at low-medium rotation speeds.
➢ High viscosity products limited to low heating powers to allow heat transfer between layers.
MATERIALS AND METHODS
Different food simulants were treated, combining heating powers and rotation speeds, withinitial and final temperatures of 40 and 100 ºC.
Table 1. Treatment conditions
The applied power varies depending on the product treated.
◊ Water: 300/450/650W ◊ Oil: 250/400/600W ◊ Silicone: 1000 cP: 200/300/550W
The heating slopes of each treatment have been calculated to study the effect of thedifferent variables on each product.
Figure 1. External (left) and internal (right) structure of the prototype electromagnetic induction autoclave.
ACKNOWLEDGEMENTS
• Project financed by the Spanish Ministry of Economy and Competitiveness, in the call for Collaboration Challenges 2015 (RTC-2015-4035-2). In addition, it has beenco-financed by the European Union through ERDF, with the aim of promoting technological development, innovation and quality research.
• Pre-doctoral aid for research in the Technology Centers, Research Centers and Companies of the Autonomous Community of La Rioja. (BOR nº 49, of 27 April2018). Action co-financed by the Government of La Rioja - Department of Economic Development and Innovation.
OBJECTIVES
➢ To optimize the power-rotation speed combination for each simulant.
➢ To feed the database to generate a model.
INTRODUCTION
Since the earliest autoclaves were created, autoclaves for food sterilization have hardlyevolved. They are still based on the use of an external heat-carrying fluid (superheatedwater/steam) to increase the temperature of the containers inside.
The Agri-food R&D Center Ctic Cita, together with Ikerlan IK4 and Riberebro Group, havedeveloped a prototype in which the cans are heated by electromagnetic induction.
Power Rotation speed Simulant
✓ LOW ✓ LOW (14s/lap) ✓Water 1 cP – Convection, aqueous prod. or with government liquid.
✓ MED ✓ MED (10s/lap) ✓ Olive oil 100 cP – Fatty prod., medium viscosity
✓ HIGH ✓ HIGH (6s/lap) ✓ Silicone 1000 cP – Conduction. High viscosity prod.
PATENTE
© 2020 CticCita. All rights reserved
Patente
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Idea viable
Resultados positivos
No patentable
Difícil industrialización
© 2020 CticCita. All rights reserved
Patente
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© 2020 CticCita. All rights reserved
Patente
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Analizada y protegida la opción de calentamiento individual de las latas de conserva, mediante un sistema que envuelve cada lata individualmente
Fácilmente integrable en cualquier modelo de autoclave, solo hace falta desarrollar el sistema de conexión eléctrica desde el autoclave a la cesta.
MUCHAS GRACIASRafael López Vázquez
Tel: (+34) 941 369 263Móv: (+34) 616 780 255Web: www.cticcita.es
