Dry Processing

Radio frequency pasteurization

By Wayne Labs, Senior Contributing Technical Editor

Radio Frequency Company’s Macrowave pasteurization system uses a high-frequency (40 MHz) electric field to control pathogens in products such as nut meats, flour, pasta and fishmeal. Two systems are available: one with a conveyor belt to handle a continuous flow of dry products and a batch-configured unit to handle bulk containers. The system evenly heats the product to a kill temperature, and is effective against both microbes and insects. Radio frequency heating is direct, without waste, as only the product is heated.

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

KEYWORDS: pasteurization sterilization

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Wayne Labs has more than 30 years of editorial experience in industrial automation. He served as senior technical editor for I&CS/Control Solutions magazine for 18 years where he covered software, control system hardware and sensors/transmitters. Labs ran his own consulting business and contributed feature articles to Electronic Design, Control, Control Design, Industrial Networking and Food Engineering magazines. Before joining Food Engineering, he served as a senior technical editor for Omega Engineering Inc. Labs also worked in wireless systems and served as a field engineer for GE’s Mobile Communications Division and as a systems engineer for Bucks County Emergency Services. In addition to writing technical feature articles, Wayne covers FE’s Engineering R&D section.