date:Sep 27, 2013
rrent. The product flows through a compact combination of pipes, which serves as electrical resistance. Compared to conventional thermal sterilisation techniques, the product is not heated over a hot surface, but uniformly through the entire product volume. The electric current goes through the food, causing the temperature to rise rapidly to high degrees Celsius. The advantage of this method is that the product ingredients retain their natural flavour and a firmer consistency than in the conven