Food Engineering

Pasteurization systems

April 1, 2010




An alternative to noxious gases, radiation, or carbon-producing thermal techniques, Macrowave Ultra-Series pasteurization systems apply a high-frequency electric field to food products to control pathogens. Using clean electrical energy, the material to be treated is conveyed through a high-frequency electrode array where alternating electrical energy causes the material to heat rapidly and uniformly throughout. Due to the rapid, volumetric heating, the material is not exposed to elevated temperatures for long durations such that nutritional values and functionality are preserved.  

Radio Frequency Co. Inc.; 508-376-9555; www.radiofrequency.com