Fraunhofer Institute for Interfacial Engineering and Biotechnology IGBHeating food in households or in industrial production processes by means of energy input from a high-frequency energy field such as microwaves is a widely used method.
Microwaves
Process intensification with microwaves
We are currently researching the further development of this technology to achieve continuous process control with rapid and, at the same time, homogeneous heating for the preservation or further processing of liquid and highly viscous products (e.g. milk concentrates or foods with chunky components).
The special expertise of Fraunhofer IGB in this field is the design of the reactors and the homogeneous waveguide coupling of the energy field. Basing our work on the analysis of the product-specific energy absorption, we are further developing models for applications of microwave reactors in the production of foodstuffs. We then investigate these models by carrying out scientific studies.
In addition to this, the high-frequency technology supports thermal extraction methods and increases the process efficiency, for example by minimizing the extraction time or the use of solvents.
Advantages
- Continuous system
- Targeted energy input by means of specific antenna design
- Shorter heating time
- Improved sensory product characteristics
- Reduced fouling
Applications
- Microwave pasteurization of milk and viscous milk products (e.g. yoghurt)
- Microwave pasteurization of fruit juice and juice concentrates
- Heating or pretreatment of intermediate products