Steam Infusion is a direct-contact heating process in which steam condenses on the surface of a pumpable food product.[1] Its primary use is for the gentle and rapid heating of a variety of food ingredients and products including milk, cream, soymilk, ketchup, soups and sauces.[2]
Unlike steam injection and traditional vesselled steam heating; the steam infusion process surrounds the liquid food product with steam as opposed to passing steam through the liquid.
Steam Infusion allows food product to be cooked, mixed and pumped within a single unit, often removing the need for multiple stages of processing.
- ^ Bowser, Timothy (23 September 2011). "Steam Infusion Heating". Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition. pp. 1581–1586. doi:10.1081/E-EAFE2-120045618. ISBN 978-1-4398-1111-5.
- ^ Heldman, Dennis (2003). Encyclopedia of Agricultural, Food, and Biological Engineering. CRC Press. p. 944. ISBN 978-0824709389.