SANITIZATION

Desinfestation of Agricultural products

The RF-based process offers exceptional speed and effectiveness, outperforming conventional heat treatments by a factor of 3 to 10. Within a remarkably short timeframe of 3-5 minutes, the substrate can be heated from room temperature to 55-65°C for disinfestation purposes.

Introducing a revolutionary chemical-free solution, the Radio Frequency (RF) technology provides an innovative approach to the organic disinfestation and sanitization of dry agricultural commodities. With the use of mild heat treatment through the RF electromagnetic field, the substrate's physical, chemical, nutritional, and sensorial characteristics are meticulously preserved.

Similarly, sanitization can be achieved in just 7-10 minutes, reaching temperatures of 80-100°C. Holding the desired temperature for a mere one to two minutes ensures the complete eradication of even the most heat-resistant pest species across all their development stages. Additionally, the process yields a significant 2 to 3 log reduction in total bacterial count (t.b.c.) within the commodity.

This RF-based solution is entirely organic and free from chemical interventions. By employing a gentle heat treatment approach, the technology ensures that the physical, chemical, sensorial, and nutritional properties of the substrate remain intact. Consequently, the process delivers a healthy and safe product without the use of fumigants, anoxic atmospheres, or other chemical treatments.

Furthermore, the RF disinfestation process has no adverse impact on seed germination. The relatively low treatment temperatures and short processing time contribute to the preservation of seed vitality, allowing for successful germination and the continued growth of crops.

In summary, the RF technology presents an exceptional chemical-free solution for the organic disinfestation and sanitization of dry agricultural commodities. The rapid and effective treatment, combined with the preservation of essential properties, ensures the production of a safe and high-quality product. With its minimal impact on seed germination, this innovative approach offers a sustainable and efficient method for the agricultural industry.

Common Materials

Wheat - Corn - Cereals - Mushrooms - Rice Beans - Wallnuts

Work frequency: 27,12 MHz Typical efficiency rates: 25Kwh/TON

Sanitization of Herbs and Spices

To address these challenges, a treatment method has been developed that involves the rapid exposure of the product to a Radio Frequency (RF) electromagnetic field within a temperature-controlled process chamber. The key process parameters to be adjusted are the chamber temperature, RF power applied between electrodes, and the treatment duration. These parameters are determined based on the specific contaminating species present and the desired level of inactivation.

The food and pharmaceutical industries are currently facing the growing demand from consumers for the preservation of natural taste, flavor, and functional properties. Additionally, they must adhere to increasingly stringent food safety and hygiene regulations imposed by local and international authorities.

By employing this treatment, the product is swiftly and uniformly brought to the target temperature, which is typically set at a level that prevents any undesired alterations to its physical, chemical, and sensory attributes.

The short duration of the treatment, often taking just a few minutes, ensures that the chemical, physical, and sensory properties of the product are better preserved. Moreover, this treatment leads to a significant reduction in the count of contaminating species, ultimately extending the shelf life of the product.

In summary, the application of RF technology in the food and pharmaceutical industries offers a solution to meet the demands of consumers for the preservation of natural properties while complying with rigorous food safety and hygiene regulations. By implementing this treatment method, products can be quickly and uniformly brought to the desired temperature, ensuring the preservation of their essential qualities and achieving a substantial reduction in contaminating species, resulting in an extended shelf life.

Spices - Drugs - Medicinal Herbs - Aromatic Herbs

Common Materials

Work frequency: 27,12 MHz Typical efficiency rates: 25Kwh/TON

Pasteurization of liquids

In this system, the fluid substrate is continuously pumped through one or more tubes made of a food-grade material that is transparent to Radio Frequency (RF) waves. The diameter of the tubes is chosen based on the specific product requirements. These tubes are positioned between specially designed electrodes, which are powered by relatively low RF voltages. This setup allows for the amplification and concentration of the electric field within a small volume, ensuring efficient heating without energy losses or the risk of arcing.

This system offers exceptional productivity and energy efficiency, ensuring remarkable product quality while guaranteeing the effective inactivation of microorganisms with minimal impact on the product's physical, chemical, and sensory characteristics.

The intensity of the electromagnetic field and the resulting heating rate are controlled using a variable capacity coupling circuit. The system can achieve heating rates ranging from 1-2°C per second for highly viscous liquids containing suspended solids, to 50-100°C per second for low-viscosity liquids without particulates. The temperature required for pasteurization or complete sterilization can be reached and precisely controlled with an accuracy of +/-0.5°C.

This advanced system provides optimal control over the heating process, enabling the achievement of desired temperature set points while maintaining the integrity of the product. By offering such precise control, the system ensures that microorganisms are effectively inactivated, while minimizing any undesirable modifications to the physical, chemical, and sensory characteristics of the product.

Overall, this system excels in terms of productivity and energy efficiency. It guarantees exceptional product quality by effectively eliminating microorganisms, all while preserving the essential attributes of the product.

Soup - Liquid Egg - Juices

Common Materials

Work frequency: 27,12 MHz Typical efficiency rates: 25Kwh/kgh (80°)