Efficient Technologies

Food

Main applications and potential benefits

Pasteurization, sterilization and heating

Electrotechnologies	Benefits
Induction heating of fluids Infrared (IR) Microwave High frequency Direct conduction Current-conducting tube	High energy efficiency Extremely precise temperature control Little or no need for preservatives Little or no impact on taste and other sensory properties

Cooking, blanching, drying, dehydrating, browning, braising, and searing

Electrotechnologies	Benefits
Infrared High frequency Microwave	Precision and control (food can be braised or browned without cooking or burning) Uniform humidity in the product during drying Rapid processing Little or no impact on taste and other sensory properties Fat content reduced or eliminated

Heating, drying and cooling

Electrotechnologies	Benefits
Heat pump	Very high energy efficiency Ease of use Durability

Tempering of frozen products, precooking of meat and fruit, fermentation, sterilization, dehydration and freeze-drying

Electrotechnologies	Benefits
High frequency	Uniform thawing Rapid processing Little or no impact on sensory properties Higher bacteriological quality of foods Reduced losses from sweating

Concentration, purification and pervaporation of liquids

Electrotechnologies	Benefits
Pressure-driven membrane technologies: Microfiltration Ultrafiltration Nanofiltration Reverse osmosis	Much higher energy efficiency than thermal processes High energy efficiency Potential increase in production capacity

Processing of plastic wrapping and sterilization of wrapped products

Electrotechnologies	Benefits
Ultraviolet (UV) Infrared Ultrasound	Control of adhesive properties Better print quality Enhanced antibacterial properties Hardening of plastic surfaces

Atom and/or ion-exchange pervaporation of gases or liquids

Electrotechnologies	Benefits
Electric potential-driven membrane technologies Electrodialysis Bipolar membrane electrolysis Membrane electrolysis	High-purity separation