acoustic thermal & mass transfer heat technologies, inc. (hti) 1

Acoustic Thermal & Mass Transfer HEAT TECHNOLOGIES, INC. (HTI)

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Why Acoustic Energy

Base/Platform Technology

Thermo-Mechanical

Safe and Secure

OSHA and CE Conforming

Achieves Results beyond Standard Technical Solutions

2-4x Faster Processing

Lower Energy Consumption

50-75% Savings

Smaller Footprint

4x Less

Less Thermal Degradation of Foods

Vitamins/Nutrients

Organoleptics

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Thermal Equipment Manufacturer

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Beyond the Barriers of Performance through SOUND™

”

“HTI Recent Advances in

Food Industry

DEHYDRATION, BAKING, DRYING, CURING & COOLING

HTI’s SPECTRA HE ™ ULTRA DRYING SYSTEMS

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FRUIT, MEAT & NUTS

FRUITS (Dehydration): Drying of Kiwi, Pineapple &

Strawberries After 90 minutes we have obtained shelf

stable product - appropriate amount of water was removed

MEATS (Drying): Shelf Stabilization of meat

products Drying of Sliced Meats

NUTS (Drying and Total Moisture Control)

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Pineapple (dehydration example image 1)

Beginning of Trial Conclusion of Trial

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Strawberry (dehydration example image 2)

Beginning of Trial Conclusion of Trial

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Kiwi(dehydration example 3)

- Initial weight of samples was 198g

- Final weight = 50g

- Analysis shows that rate of acoustic dehydration exceeds the standard rate by the factor of six (6)

- Typical dehydration of Kiwi is 8 hours or 480 minutes

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Drying of Seasoned & Treated Meats to “Shelf Stable” Conditions

0 2 4 6 8 10 1250

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Series1

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Chilling of Food Items(Protein/Snack Bars)

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The average cooling rate was 12° F/min (+/-10%)

1.5 – 2 times greater than conventional

Consistent with prior chilling tests on paper products

No food science was taken into consideration (we took pre-baked food)

The experiment was aimed to determine cooling rate obtainable with air delivered at room temperature

9:12:549:14:129:15:309:16:489:18:069:19:249:20:429:22:009:23:180

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200

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Remote Thermocouple Results

Thermo 1 Thermo 3 Thermo 4

Chilling of Food Items(Meat Product)

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The average cooling rate was 18° F/min (+/-5%)

No food science was taken into consideration

Air was again chilled in order to reach ambient conditions (~76° F) at point of delivery to food item

SMALL FOOTPRINT / GIANT IMPRESSION

SIZE REDUCTION

25% - 12.5% OF EXISTING LINE SIZE

REDUCES EXISTING LINE EQUIPMENT SIZE

REQUIREMENTS

BOOSTER

CAN SUPPORT EXISTING OPERATIONS WITH EASY

ATTACHMENT TO EXISTING SYSTEMS /

LINE EQUIPMENT

STAND ALONE

IN MANY APPLICATIONS HTI TECHNOLOGY REPLACES LEGACY

SYSTEMS ALL TOGETHER

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How does it work?

Because air has a viscosity, a thin stationary boundary layer exists at the surface of the web

Molecules must diffuse through this layer to leave the material being treated

Therefore, heat and mass transfer rates are limited by diffusion through the boundary layer using conventional solutions

Image source - NASA Glenn Research Center

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Turbulence = Positive Results

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Pulsations increase heat transfer

Pulsations increase mass transfer

HTI Test & Analysis Lab

CUSTOMER PAID TRIALS AND ENGINEERING ANALYSIS

FEES = $2000/Day

ALL FEES PAID FOR TESTING AND TRIALS ARE FULLY CREDITABLE TOWARDS A COMMERCIAL PURCHASE

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TEST UNIT FOR COMPLEX 3D OBJECTS

ARRANGED TO ACHIEVE OUR CLIENTS’ OBJECTIVES FOR EACH OBJECT’S DRYING & CURING POTENTIAL

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Project Sequence

Presentation

Execute Symmetrical CDA

Design Basics, Product Samples – Data Collection

Budgetary Estimate

Customer Paid Trials (costs creditable towards production scale PO)

Preparation of the proposal

Execution of the contract

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Spectra HE TM Ultra Drying System. Copyright Heat Technologies, Inc. All Rights Reserved

Why Acoustic Energy

Base/Platform Technology (Thermo-Mechanical)

Safe and Secure

Achieves Results beyond Standard Technical Solutions

Lower Energy Consumption

Smaller Footprint

Less Thermal Degradation of Foods

18

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THANK YOU FOR MORE INFORMATION PLEASE CONTACT;

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MR. GLENN J. EMORYCOO

+1 770 596 7319GJEMORY@HEATTECHNOLOGIESINC.COM

WWW.HEATTECHNOLOGIESINC.COM

Quote for the Day 20

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If you ask me anything I don't know, I'm not going to answer.

- Yogi Berra