Method for treating a food product by means of non-conventional resistive heating

A method for treating a food product, the method comprising:

• bringing the food product into contact with spaced-apart electrically conductive groups of electrodes, the food product having a material to be treated accommodated within one of an insulating encapsulation or a sheathing, wherein the groups of electrodes have a first distance from one another in relation to the material to be treated, wherein each group of electrodes includes a comb-like set of needles having a second distance from each other, wherein the first distance is larger than or equal to the second distance, wherein the groups of electrodes are configured and arranged for penetrating through the one of the insulating encapsulation or the sheathing to puncture the material to be treated;
• rotationally moving a needle of the group of electrodes about an axis of the needle during the penetration;
• rotating the needle in a respective directionally changed rotational movement during removal of the group of electrodes;
• and
• regulating a power source of alternating current through the electrodes by dividing a heating of the food product into temporal sections based on the food product heating to a predetermined temperature.

A method comprising:

• bringing a food product having a flexible casing of a material to be treated into contact with spaced-apart electrically conductive groups of electrodes to treat the food product, wherein the groups of electrodes have a first distance from one another in relation to the material to be treated, wherein each group of electrodes includes a comb-like set of needles having a second distance from one another, wherein the groups of electrodes are configured and arranged for penetrating through the flexible casing to puncture the material to be treated;
• pricking a first electrode group into an end area of the flexible casing to produce a puncture, wherein the material to be treated is accommodated in a space between two conveyor belts;
• rotationally moving a needle of the first electrode group about an axis of the needle during the pricking;
• rotating the needle in a respective directionally changed rotational movement during removal of the first electrode group;
• and
• regulating a power source of alternating current through the electrodes by dividing a heating of the food product into temporal sections, wherein during a first temporal section the food product is heated to first temperature and after an interruption the food product is heated to a second temperature during a second temporal section.