HISAKA WORKS.LTD.
HISAKA Joule Type Liquid Continuous Sterilizer
Product Made In Japan
Manufacturer: HISAKA WORK LIMITED
Model: Joule Type
Jams, etc., are heated for a short time by electric current
Short-time heat treatment by electric current, such as fruit prep.
Features Joule Type
- A system that conducts electricity through the food material and heats it by self-heating due to its electrical resistance.
- Ideal for high-viscosity liquids that are difficult to heat with conventional heating, and for liquids and solids that need to be heated in a short time.
- Hybrid system is possible: indirect heating for low-temperature parts and Joule heating only for high-temperature parts where quality is easily damaged.
Applications Joule Type
- Fruits : fruit preparations, jams
- Paste : ginger, garlic, bean paste
- With solids : dressings, sauces, etc.
Development test lab. – Continuous liquid sterilization
- Soft drinks, noodle soup, etc.
- Soft drinks such as tea and mineral water, seasonings such as noodle soup and soy sauce, and liquid eggs are relatively low in viscosity and are sterilized by plate type sterilizer.
The high temperature rapid sterilization (HTST) can sterilize products with minimal heat damage. 
- Dressing, ramen noodles soup, etc.
- Tube type sterilizers are suitable for solid seasonings such as sesame, pulp-containing beverages, high viscosity liquids such as ramen soup and concentrated extract, and semi-liquid products such as grated yam and root of the seaweed.
If the pressure loss increases, the booster pump is used to achieve stable operation. 
- Milk, dessert paste, etc.
- The plate type sterilizer had limitations in terms of product quality and continuous operability because the quality deterioration due to heat is remarkable, and the heat-denatured components often cause scale.
The spin injection is a direct steam heating system that instantaneously mixes steam with liquid uniformly, solving the problems of both quality improvement and long-term operation.
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