Radio frequency pasteurization

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

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.

You must login or register in order to post a comment.

Products

Food Process Engineering and Technology, 3E

Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

See More Products