Energy-saving pasteurization of packaged foods

Contemporary pasteurization of packaged foods using innovative microwave solutions. (Photo: Cerem)

Pasteurization using Sairem’s MW and RF technology is a high-speed process, in which the required level of pasteurization is achieved in a very short time. Packaged food is heated quickly, evenly and completely in all forms – be it liquid,
paste or solid, which is why this technology can be used to process a variety of food items up to complete ready meals. The process ensures a significant reduction in the microbial load in the core and surface of the processed product. Unlike a waste of time
Unlike traditional pasteurization using steam, hot air or hot water, using MW and RF technology is a gentle process and therefore can also be used for heat sensitive foods. Depending on the application, pasteurization using Sairem MW and RF technology can extend the range
Durability eg b. Cause up to 35 days fresh pre-packaged MAP ready meals.

Sairem systems perform safe and fast pasteurization. Depending on the volume of production, users can choose between batch processing and continuous flow through a microwave tunnel. The latest generation of tunnel pasteurizers, jointly developed with the French Institute CTCPA, carries out tunnel pasteurization at a maximum temperature of 95 to 100 ° C, depending on the product and the level of pasteurization required. Food may be provided in packages made of a variety of materials, eg b. Cardboard, paper, plastic, glass, wood and more, with just about anything
Ready meals and menu ingredients can pass through the process in sealed packages with or without MAP. No valve required. The systems, which can be adjusted to the desired capacity, represent completely repeatable operations according to process parameters, which are individually customized for the respective food and fully traceable. The systems have a compact design and require the same unlike conventional systems
Much lower flow footprint. Another advantage is the fast and selective heating process, which leads to significant energy savings. Thermal energy is directly transferred to the product using MW and RF technology without losses to the surrounding atmosphere. The 100% electric process saves up to 50% energy compared to conventional processes (such as gas) and significantly reduces CO2 emissions. Apart from daily cleaning, the user-friendly systems are rarely required for any maintenance.

Christina From Kramer, Business Development Manager – Food at Sairem explains: “With the help of innovative technology, Sairem has succeeded in combining taste and quality as well as maximum food safety and a long shelf life while minimizing the environmental footprint – in this way we optimally combine requirements which seems contradictory.