Energy saving radio frequency pasteurisation


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Published date: 30 October 2008 | print article


Macrowave Pasteurization Systems has been developed by the Radio Frequency Company

As an alternate means to noxious chemicals and radiation treatments, US company Radio Frequency Company (RFC) is suggesting that manufacturers pasteurise bagged or bulk agricultural products with its recently developed product: the Macrowave Pasteurization Systems, which uses radio frequency energy.

Historically, many outbreaks of food-borne illnesses caused by pathogens such as Salmonella have been attributed to common stomach viruses. More recently, advances in healthcare and information flow have led to increased recognition of food-borne illnesses and the ability to trace their sources. Consequently, throughout the food industry, there is increasing awareness of the importance of pasteurising to improve food safety.

RFC's line of Macrowave Pasteurization Systems was initially developed to produce low-microbe count flour products, but has recently been expanded to include pasteurising systems for the treatment of nuts, various types of flour, tobacco, fishmeal, xanthan gum and other food ingredients as well as finished products.

As radio frequency generators create an alternating electric field between two electrodes, the material to be treated is conveyed through an electrode array where this alternating energy causes polar molecules in the material to continuously reorient themselves to face opposite poles. The friction resulting from molecular movement causes the material to heat rapidly and uniformly throughout its entire mass.

The Macrowave Pasteurization Systems operate at 40MHz where the depth of penetration and uniformity of heating are optimised, thereby ensuring effective microbe kill and avoiding deleterious effects on product quality.


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