JBT Ohmic Heating: Getting the best out of sauces and soups

JBT Marel Ohmic Heating based on the Joule effect offers an alternative. Far from damaging the contents, Ohmic Heating offers a way to quickly heat sauces, soups and other liquid or semi-solid foods in a homogenous manner.

“Ohmic Heating offers an important way of preserving the integrity of whole pieces within sauces,” says JBT Marel’s Research & Technology Centers Manager, Antonio Aldini. “Conventional heat sterilization struggles to maintain product quality and viscosity.

“Conventional heat sterilization heats the first layer of the product before gradually moving into the center. This often results in overcooking or even burning, which negatively affects the taste, color and nutrients within the food.”

Why Ohmic works

Ohmic Heating works by applying a high voltage to products inside a heat exchange unit. The liquid food reacts as an electric resistance and generates heat through the Joule effect. Ohmic systems are especially effective for diced foods as the whole product area is heated evenly, preventing overheating and preserving quality.Effective for applications such as hot filling into glass jars or plastic pouches, Ohmic Heating is fast, homogenous and helps avoid the risk of overcooking products. 

“If you use a conventional heat sterilization process, you will damage or destroy pieces inside the sauces, or even end up with a kind of puree,” says Aldini. “With Ohmic Heating, you can preserve intact pieces with good edges and a good crunch.”