7. Comparison and analysis

The various technologies for heating food fluids were compared according to the 5 most important criteria for the food industry:

• the quality and food safety of processed fluids;

• the impact of technologies on effluent discharge;

• overall energy efficiency ;

• technology costs (investment and operating costs);

• the maturity of the heating technologies used.

Given that almost 80% of the fluids processed in the food industry are rheologically complex, it was necessary to classify the fluids according to their rheological and electrical properties, from the simplest (fluid A) to the most complex (fluid D).

The results are as follows:

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