Goals :

• Respect the physical nature of the foodstuffs
• Preserve the good "fresh taste"
• Improve the bacteriological safety of the foodstuffs
• Extend their shelf life

Applications

• Milk
• Milky beverages and dessert custards /li>
• Fruit juices and wines
• Liquid eggs
• Very fluid sauces

Operating principle

The Acti-Flash® process, based on the Actijoule® technology, is made of a series of stainless steel tubes in which the liquid to treat flows. Powered by a low voltage electrical source, the tubes heat up and the product flowing inside absorbs the produced energy.

Its operating principle , is based on the circulation of fluids with velocities reaching more than 6 m/s and working with flow densities between 15 and 40 W/cm²; today, the Acti-Flash® system is therefore the only direct heat process in a position to obtain such efficiencies..

Performances:

Gathering lots of technical parameters, this system which can be easily integrated in existing installations, is the only indirect heat process which allows: :

• Increase phases from 3,5 to 10 seconds for a 50°C DT (standard process: increase phases from 40 to 80 seconds for a 50°C D)
• A real improvement in the organoleptic qualities (color, taste, texture)
• A more than 16 hours production time with a self-cleaning "Kärcher" effect created owing to the high circulation velocities.
• A high temperature sterilization (more than 155°C) for products such as milk without any steam injection in the product.

Advantages

• High flux short heating: the direct heating, without heating fluid, involves high exchange rates; the residence time of the product is shorter in order to better preserve its primary qualities.
• Very precise temperature regulation (+- 0,2°C)
• Reduced and controlled fouling: the strict control of both product and tube surface temperatures reduces the fouling and increases the production periods
• No thermal inertia; the Actijoule® allows to work with a "Stop & Go" mode, the absence of heating fluid suppressing any overheating risk for the product
• A preserved product
• A better preservation of the primary qualities, compositions and flavors of the products during their sterilization or pasteurization
  • No Maillard's reactions (coloration and burnt taste)
  • No protein coagulation phenomena
  • No loss in minerals and vitamins,…
• Extension in the products shelf life
• Improvement at the level of the sterilization or pasteurization performance .
• Increase in the treatment temperature.