The WAVE Technology is a standalone pasteurizing unit based on the ohmic heating principal. This is a principal that utilizes electricity for a fast and efficient heating of the media. In order to understand this principal clearly and the underlying benefits, I have to quickly touch upon the traditional way of pasteurizing of most liquid food products.

The principals of pasteurization of food products that we know today have been around for more than a century. 

You might already be familiar with it, but traditional pasteurizers often use tubular or plate heat exchangers, and the heating is passed to the liquid product through a hot surface. This is impacting fouling and reducing the efficiency. Due to this heating method the product is subjected to damage during the heat transfer and properties such as taste, flavor, texture, and natural functional features are compromised.

We also know that high temperatures often correlate with higher bacteria killing rates, however, with traditional pasteurization technology it comes with the cost of damaging the functional properties of the product.

And this is where the pasteurization on the WAVE Technology comes in.

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The technology is based on an ohmic heating principal. In simple terms, ohmic heating generates heat by the passage of electrical current through the liquid product, which resists the flow of electricity. All this takes place within just seconds.

The key benefit here is that the heating occurs fast and uniformly throughout the product mass.

Because of the fast and uniform heating, the liquid product is not exposed to high temperature over a longer time. Consequently, ohmic heating can be applied on heat-sensitive liquid products, like protein-rich food products that tend to denature and coagulate when heat-treated.

Apart from the benefits the WAVE provides to the liquid food product itself, the equipment itself is the result of smart engineering.

Starting with the heat transfer. This happens with such a high speed and uniformity, that the thermal treatment of the product becomes much less severe. One factor that ensures this is the choice of a thin tube technology.

Another unique feature compared to traditional pasteurizing is that the electrical field ensures way less scaling or burning on the heating surfaces. This is primarily because of the fast heat transfer, but also because the temperature between heating surface and product is very low.

All this also results in much longer operating time of the WAVE before it needs to be cleaned, compared to traditional pasteurization equipment.

So basically, pasteurizing with WAVE Technology expands possibilities in producing food products. For example, we have already seen very good effects on treating vegetable drinks, like oat and rice drinks, where producers achieved better taste, better visual appeal of the drink as no browning effect takes place compared to traditional pasteurization.

This results is that you would be able to sell a product of a higher quality and value for producers and ultimately the end customer.

We can therefore say with confidence that WAVE technology can enhance product quality (taste + visual appeal) for producers of vegetable drinks like soy, rice, almond or oat drinks.

But naturally, the WAVE Technology is also suitable for dairy producers. Here we have seen that heat treatment with WAVE can extend product shelf-life, including a better taste.

Not sure if your product can be used?

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