An inline thermal treatment system for thermally treating a continuous conductive product includes a first electrode configured to contact a continuous conductive product and a second electrode configured to contact the continuous conductive product such that a portion of the continuous conductive product is disposed between the first and second electrodes. The inline thermal treatment system includes a power source coupled to the first electrode and to the second electrode, wherein the power source is configured to apply an electrical bias between the first electrode and the second electrode to resistively heat the portion of the continuous conductive product disposed between the first and second electrodes.

The present invention relates to a method of controlling an electro-thermal heating system in a wind turbine blade, comprising measuring a supply voltage to the electro-thermal heating system, determining a duration of a variable time based enforced off period based on the measured supply voltage, and inserting the variable time based enforced off period between subsequent switching duty cycles that controls the electro-thermal heating system. The present invention also relates to a wind turbine that comprises one or more wind turbine blades wherein each wind turbine blade comprises an electro-thermal heating system and a processor adapted to perform the method.

A novel method of deicing utilizing a fins-on-tubes type evaporator/heat exchanger system that is optimized for energy-saving inductive heating thereof, by configuring it to increase its resistance to a value at which the system's reactance at its working frequency is comparable to its electrical resistance. The system includes a set of tubes configured for flow of cooling material therethrough, and also includes a set of fins positioned and disposed perpendicular to, and along, the tubes, in such a way that at least a portion of the fins comprises longitudinal excisions therein.

A method for producing a purée from a food product, comprising the following steps: refining the food product up to obtaining a purée; de-activating the enzymes by heating the purée, in order to prevent oxidation of the purée. The step of de-activating the enzymes comprises the step of passing an electric current through the purée between electrodes of a first ohmic heater (31).

The invention relates to heat engineering, power engineering and the field of electric heating of liquids, water for instance; it can be used in circulation water heating systems and hot water supply, and as a universal device for diverse electric heaters. An object of the invention are to enhance the ease of fabrication, fabricability, and operability for block electrodes and electrode heating boilers on the whole, to increase the reliability of device both in static and dynamic modes ones. The invention meets an object of extended performance capabilities, versatility and flexibility of the device, potential diversification and enhancement of adaptability in solving particular problems. Moreover, the invention allows improvement of convection in water heating boilers and reduction of uniformity of sludge and rust deposition on electrodes thus increasing the heater effective performance time. The invention object comprises an improvement of protection against breakdowns between the electrodes as well, phase current load imbalance reduction, electrode protection against non-uniform deformation during operation in dynamic conditions. It is also an object of the invention to extend i the range of constructional capacity control without design and dimensional changes. FIG. 2 provides a schematic of electrodes (1) arrangement on the basis (3) located on the inner case (2) side with electrodes (1) slightly deviating from the longitudinal symmetric axis of the case (2) and irregularly spaced on the basis, electrode longitudinal axes deviating from each other at small angles. (4)—outer electrode terminals (1).

An electrode for the ohmic heating of a particulate liquid flowing therethrough having an inlet and an outlet that are fluidly connected and are arranged in such a way that there is a change of direction of 60°-120° between the inlet and the outlet. A cell for the ohmic heating of a particulate liquid flowing therethrough may have two such electrodes and a dielectric tube that fluidly connects the two electrodes. An apparatus for the ohmic heating of a particulate liquid flowing therethrough may have six such cells that are fluidly connected in series and are electrically connected to a triphasic power supply, so that the increase of temperature of the liquid at any cell is substantially the same.

A heating system for heating a target fluid may include an intermediate liquid circulation path for holding an intermediate liquid and a target fluid flow path for conveying the target fluid, where the target fluid flow path and the circulation path are separate from one another but thermally communicate with one another via a heat exchanger. The intermediate liquid may be heated by a heater and circulated in the intermediate liquid circulation path by a pump. A ratio of the maximum heat output of the heater to the volume of the intermediate liquid circulation path may be at least about 5 Watts/cm.sup.3. The thermal mass of the intermediate liquid may be 0.3 times the thermal mass of the target fluid or less. The heating system may be utilized in a washing appliance such as a dishwasher, where the target fluid is the wash water used in such appliance.

Provided is an aerosol generating device which is capable of stopping aerosol generation at an appropriate timing. This aerosol generating device includes a power source which supplies power in order to atomize an aerosol source and/or heat a flavor source; a sensor which outputs a measurement value for controlling the power supplied; and a circuitry which controls the power supplied from the power source on the basis of the measurement value. The circuitry controls to increase a power supply amount per unit time in response to a first condition that the measured value is equal to or larger than a first threshold being satisfied, and to decrease the power supply amount per unit time in response to a second condition that the measured value is less than a second threshold greater than the first threshold and a third condition which is different from the first condition and the second condition being satisfied.

A method for preparing a substantially pasteurized and/or sterilized food product; the method, which can be used to produce pasta sauces or soups, comprises: a cooking step, during which a base of the food product is obtained by thermally treating a first component at a temperature exceeding 30° C.; a mixing step, during which said base and a second, substantially solid component are mixed together so as to obtain a mixture; and an ohmic treatment step, during which said mixture is subjected to an ohmic treatment so as to obtain the substantially pasteurized and/or sterilized food product.

An inline thermal treatment system for thermally treating a continuous conductive product includes a first electrode configured to contact a continuous conductive product and a second electrode configured to contact the continuous conductive product such that a portion of the continuous conductive product is disposed between the first and second electrodes. The inline thermal treatment system includes a power source coupled to the first electrode and to the second electrode, wherein the power source is configured to apply an electrical bias between the first electrode and the second electrode to resistively heat the portion of the continuous conductive product disposed between the first and second electrodes.