Steam Infusion Explained - Food Processing Heating, Mixing and Cooking OAL

Steam Infusion explained by Ian Beauchamp, Head of Process Engineering at OAL. For more information about OAL Steam Infusion Food Processing, please visit steaminfusion....
Ian Beauchamp, Head of Process Engineering at OAL explains how the Vaction™ Pump works in OAL Steam Infusion.
The Vaction™ Unit uses steam as the motive force to simultaneously heat, mix, entrain and pump liquids (with and without particulates).
Good morning, well, I'd like to move on to the area which as Harry has mentioned that we're here to see. It's about Steam Infusion and primarily, the Vaction pump. Now, the Vaction pump comes in a couple of designs as you can see here is an In-Tank Unit. We also manufacturer a similar design for production In-Line where we can then circulate fluids within the process line and we use the two different types of unit for different purposes. So, what does the Steam Infuser do, or the Vaction pump? Well, it's a combined Unit. The motive force for this unit is steam. And, we supply the unit at a range of operating pressures because it's that operating pressure that dictates the characteristics that the unit operates to. The unit will pump, it will also mix and entrain fluids so it's very effective at those and it's also a very effective medium for energy transfer. So, what the benefits that the technology brings is that if we apply this in a process and a typical recipe type application, we can minimise production stages within limits because the device depending on the operating characteristics which are very controllable can determine the amount of shear that we apply to the product, the heat transfer rate and the mixing that we achieve, the amount of turbulence within the mixing chamber. And the, what we do see in applying this technology to the food industry is obviously with the hydration of starches and flavour enhancements when you look at your ingredients you can see potential improvements along a wide range of spheres there. So how does the technology work? For more information about OAL Steam Infusion Food Processing, please visit www.oalgroup.co...
Ian Beauchamp, Head of Process Engineering at OAL Group explains how the Vaction™ Unit works in OAL Steam Infusion.
The Vaction™ Unit uses steam as the motive force to simultaneously heat, mix, entrain and pump liquids (with and without particulates).
Good morning, well, I'd like to move on to the area which as Harry has mentioned that we're here to see. It's about Steam Infusion and primarily, the Vaction pump. Now, the Vaction pump comes in a couple of designs as you can see here is an In-Tank Unit. We also manufacturer a similar design for production In-Line where we can then circulate fluids within the process line and we use the two different types of unit for different purposes. So, what does the Steam Infuser do, or the Vaction pump? Well, it's a combined Unit. The motive force for this unit is steam. And, we supply the unit at a range of operating pressures because it's that operating pressure that dictates the characteristics that the unit operates to. The unit will pump, it will also mix and entrain fluids so it's very effective at those and it's also a very effective medium for energy transfer. So, what the benefits that the technology brings is that if we apply this in a process and a typical recipe type application, we can minimise production stages within limits because the device depending on the operating characteristics which are very controllable can determine the amount of shear that we apply to the product, the heat transfer rate and the mixing that we achieve, the amount of turbulence within the mixing chamber. And the, what we do see in applying this technology to the food industry is obviously with the hydration of starches and flavour enhancements when you look at your ingredients you can see potential improvements along a wide range of spheres there. So how does the technology work?
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