Electric field controls pathogens in food

by Jeff Gelski
Share This:

MILLIS, MASS. — The new Macrowave ultra-series pasteurization systems apply a high frequency electric field to products to control pathogens, according to Radio Frequency, Co., Millis. Material is conveyed through a high frequency electrode array where alternating electrical energy causes the material to heat rapidly and uniformly. Nutritional values and functionality are preserved because the material is not exposed to elevated temperatures for a long time.

Radio Frequency Co. offers a line of systems for the bulk or bagged pasteurization and/or insect deinfestation of nut meats as well as various types of flour, grains, pasta, tobacco, fishmeal, xanthan gum, other food ingredients and finished products.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.