BAKING

Post Baking Drying

• Moisture reduction and leveling.

• Enhanced flavor and crispness.

• Acrylamide formation decreased up to 35%.

Radio Frequency (RF) post-baking drying offers a rapid and efficient method to eliminate excess moisture from products, while simultaneously avoiding issues such as over-baking or excessive browning of the surface. This approach brings notable benefits to both productivity and product quality. The task of removing excess moisture from a baked product poses a challenge. Conventional ovens struggle to effectively transfer heat to the center without the risk of over-coloring. Furthermore, the process can lead to the formation of acrylamide and the appearance of cracks in the product, even without any mechanical stress. However, the RF electromagnetic field possesses a unique capability to volumetrically and selectively transfer energy to the moisture within the product. By overcoming the low thermal conductivity and the barrier created by the crust, RF drying directly targets and dries the wetter center of the product without compromising the desired color or causing excessive browning.

Through the implementation of RF post-baking drying, manufacturers can achieve remarkable results. The excess moisture is swiftly and precisely removed, optimizing the drying process and enhancing overall productivity. Furthermore, this approach ensures that the quality of the product remains intact, avoiding undesirable effects such as over-baking, acrylamide formation, and cracks. RF technology provides an effective solution to efficiently eliminate excess moisture from baked goods, while preserving their desired appearance and quality.

Appetizer Snacks - Baby Cookies - Bagel Chips - Biscuits - Bread Croutons - Bread Sticks - Butter Breakfast - Cookies Cereals - Cheese Thins - Chocolate Cookies - Choux / Eclairs - Coconut Rings - Cracker Biscuits - Crispbread - Custard Cream Shells - Matzo - Meringues - Oat Pretzels Flake Cookies - Puff Pastry - Rusk Biscuit - Shortbread - Sponge products - Wafers

Common Products

Work frequency: 27,12 MHz Typical evaporation rates: 1,1(H2O) kg/kWh (RF) Typical humidity rates IN/OUT: 16%-4%

Baking of White Bread

Work frequency: 27,12 MHz

Common Products

Sandwich - Japanese bread - White bread

With RF technology, the baking process becomes more efficient, quicker, and space-efficient, ensuring optimal results and resource utilization.

RF technology guarantees precise and regulated baking, eliminating the occurrence of crust formation. The feasibility of employing electromagnetic waves for a comprehensive baking process, without relying on conventional heat, hinges on the equipment's capacity to uniformly distribute and deliver energy to the dough pieces. The implementation of radio frequency technology significantly reduces baking time, accomplishing the task in three to five times shorter durations compared to traditional ovens. Moreover, RF technology operates with enhanced efficiency, resulting in substantial energy savings. In addition, the equipment itself occupies less space, offering notable floor space savings while maintaining the desired production capacity.

Pasteurization

The utilization of Radio Frequency (RF) technology enables a rapid and uniform heating process throughout both the product and its packaging, resulting in a substantial reduction of microbial contaminants such as molds, yeasts, and pathogens. Unlike conventional methods, which rely on slow heat transmission, RF heating quickly achieves the required microbial kill level within a few minutes, rather than the prolonged duration of one hour or more.

RF technology's remarkable ability to generate heat volumetrically within the product contributes to the swiftness, uniformity, and control of the heating process. This eliminates the limitations commonly associated with conventional pasteurization methods. The expedited process speed and uniform distribution of heat minimize the risk of product degradation, ensuring the preservation of optimal product quality and freshness.

One significant advantage of RF pasteurization is its high process speed, allowing for continuous operation. This continuous flow of RF pasteurization provides notable logistic benefits, enhancing product handling and improving production scheduling efficiency.

By leveraging the unique capabilities of RF technology, a rapid and uniform heating process is achieved throughout the product and packaging, leading to a significant reduction in microbial contamination. This eliminates the drawbacks of conventional pasteurization methods and helps maintain the highest level of product quality and freshness. The fast process speed of RF pasteurization enables continuous operation, resulting in notable logistical advantages in product handling and production scheduling.

Bread - Ravioli - Fresh Pasta - Gnocchi

Common Products

Work frequency: 27,12 MHz. Typical temperature: 80 °C. Typical holding time: 14 min