How can we calculate the amount of steam added during heating?
One question we’re often asked is how can we calculate the amount of steam added into a product and whether adding in steam has any effect on the taste or texture? If you’re already using steam injection, you will be familiar with the process but if the technology is new to you, read on!
As Steam Infusion is a direct heating process, monitoring the mass flow rate of steam to the Vaction™ Pump provides us with a value for the mass of steam added. We usually use vortex flowmeters (monitoring the vortices generated passed a bluff body in-line with flow velocity proportional to the frequency of the vortices), where the technical documentation states a measured error of ±1.7%, but you could use alternative steam flowmeters.
Typically, our Steam Infusion systems are mounted on load cells to allow for the monitoring of ingredient additions. With the load cells implemented on the system, we can validate the value produced by a steam flowmeter by cross-checking the weight addition.
As a basic rule of thumb, Steam Infusion adds up to 10% steam/water to your recipe when heating from ambient to 90°C (194°F). This will differ depending on if your recipe contains frozen (IQF) ingredients, the specific viscosity of your product and any particulate inclusions you may have - this is where our Development Chef is able to advise on the best practice to ensure the technology delivers the right results for your process.
By adapting the recipe to allow for the water addition that Steam Infusion brings, we’re able to product match with your existing process or even make some changes to achieve fat reduction if this is your goal. Thanks to the unique processing conditions produced with Steam Infusion, high fat dairy ingredients could be replaced with the water addition in the form of steam without affecting the flavours and textures that consumers love.