Innovative Heating Processes in Food Production

Abstract

Due to its advantages—energy efficiency, heating speed, non-contact, controllability, etc.—induction heating has been widely used in many industries. The purpose of this article is to review the basics of induction heating in the food industry and analyze a pilot experiment on the concentration of a food solution. The developed laboratory induction evaporator showed good results. The research needs and future prospects of this technology in other food industries are also presented.

Keywords

• heat treatment
• induction heating
• foodstuffs
• concentration
• evaporator