Why Choose Guires's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Guires Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Guires reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

OHMIC Heating

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OHMIC Heating

INTRODUCTION

Ohmic heating is a thermal electrical heating method. It is also called resistance heating.
Ohmic heating is a direct heating method where food is in contact with the electrodes [1].
The idea behind ohmic heating is straightforward. When an electrically conductive food substance is subjected to an electric current, Ohm’s law (V=IR) is followed, and heat is produced as a result of the electrical resistance of the food.
The product may be heated to a sterilizing temperature of up to 140 °C in less than 90 seconds even though it contains big particles up to 2.5 cm in size that would be damaged in traditional equipment. [2].
It is regarded as a sustainable food processing method.

WORKING PRINCIPLE

Ohmic heating operates on the basis of Ohm’s Law. [3].

That is V= I*R

Where V is voltage(Volts), I is the amperage(amperes), R is the resistance(ohms)

It contains three parts:

Power supply
Heater assembly
Control panel

MECHANISM

Electrical conductivity influences Ohmic Heating.
Food is heated by electric current when it flows through it.
Substances like acids and bases facilitate conductivity, which may not occur in fats.
As a result, the material’s conductivity varies with the type of food.

Ohmic heating process diagram[3]

APPLICATIONS OF OHMIC HEATING

The Ohmic heating technology enables the manufacture of new, high-value, shelf-stable goods with a quality previously unachievable with alternative sterilization processes[3].
Ohmic Methods offer a shorter drying time and a reduction in solute loss.
It is also applicable for specific food products like meat(uniform heating), fish(no change in water-soluble protein), milk(effective pasteurization with no additional protein destruction), fruits (Juice extraction, Juice preservation), vegetables (Blanching), egg(pasteurize egg, Reduce fouling)[4].

ADVANTAGES OF OHMIC HEATING

The temperature required for UHT processing can be achieved.
No problem of surface fouling or overheating of the product.
Useful in pre-heating products before canning.
Energy conversion efficiencies are very high.
Suitable for continuous processing.
Ohmic heating is more economical than microwave heating and conventional heating.
Large-scale processes can be carried out in heavy–duty ohmic cookers or batch ohmic heaters.
It has a high solid–loading capacity.
Ohmic heating causes less nutrient loss.
It provides a rapid, uniform treatment of liquid and solid phases with minimal heat damage.
Less maintenance cost.
Eco-friendly.

DISADVANTAGES OF OHMIC HEATING

Lack of generalized information.
Fat-rich food may not be heated with Ohmic heating since it is a poor conductor of electricity.
Narrow frequency band.
Difficult to monitor and control.
Complex coupling between temperature and electric field distribution.
It is limited to Direct Current [3].