Ultrasonic humidification (MicroTec)
- How does it work?
- What can it be used for?
- What can it not be used for?
- Related Facilities
- Further Information
|Key words||Ultrasonic humidification, high humidity, energy reduction, finest free floating aerosols, bakery products, proofing, microtec, product quality, fish, meat, freezing, defrosting, cooling|
How does it work?
|Primary objective||The MicroTec technology can be used in different process stages. By using ultrasonic humidification finest aerosols lead to relative humidiy of up to 99%. Especially for baking produkts this saves energy by substituting the high energy consuming water evaporation step for humidification during proofing. Further advantage of using the MicroTec technology for baking products is the increased product quality as a result of high relative humidity (no drying out, no splittering of the crust, increased windowing, brightness, longer freshness and crispness).|
|Working principle|| • production of sound waves by permanent pressure changes
• transformation of electrical energy in mechanical energy in the piezoelectric transducer
• piezoelectric transducer is on the bottom of the humidifier
• delamination of finest aerosols from the water boundary by mechanical oscillations
• discharge of the aerosols by an air flow in the humidifier
• fast dilution with the ambient air
• aerosols consist of very small diameters (~0,001-0,005mm) and accumulate finest free floating water mist
|Additional effects||Shorter process time, energy reduction, increased product quality|
|Important process parameters||Temperature, relative humidity|
|Important product parameters|
What can it be used for?
|Products||Bakery products, fish, meat, produce|
|Operations||freezing, defreezing, cooling, proofing, storing|
|Solutions for short comings||This is a technology especially for the food processing industry. Conventional equipment as shock freezer or proofing chamber with electrical steamer could be replaced.|
What can it NOT be used for?
|Other limitations||Open rooms. Before implementing the technology a closed room needs to be created for holding high relative humidity.|
|Risks or hazards||Especially in the proofing stage microbiologcal contamination could be a risk. Therefore, special cleaning/decontamination steps by using specific decontamination agents take place.|
|Maturity||Ultrasonic humidification units are available in difference sizes from very small scale up to industrial implementation scale.|
|Modularity /Implementation||This technology can be implemented very easily into excisting processes. Special point of consideration is the closed room which can be created easily by housing.|
|Consumer aspects||Consumer surveys show that products processed with the MicroTec technology are well accepted because of having better and constant quality.|
|Legal aspects||Please check local legislation.|
|Environmental aspects||Energy saving|
Facilities that might be interesting for you
|Companies|| Wolfram Ungermann Systemkälte GmBH & CO KG
Contronics Engineering B.V. RFT Frischetechnik GmbHwarning.png"Wolfram Ungermann Systemkälte GmBH & CO KG Contronics Engineering B.V. RFT Frischetechnik GmbH" cannot be used as a page name in this wiki.
Lösche, K., Guttmann, S., Schulz, J., 2010; Aerosol aided air conditioning in bakeries; f2m baking+biscuit; f2m food multimedia GmbH, Hamburg, Germany; page 122-129