Radio frequency (RF) pasteurization of food products was introduced by RFC in the 1960s and has since then grown into one of the preferred methods for the pasteurization of dry food ingredients, spices, and protein supplements, including both animal and plant proteins powders. RF heating provides the advantage of rapid and volumetric heating which increases log reductions and reduces the possibility of heat degradation of the product. RF can rapidly and uniformly heat bags or deep bed depths of bulk material conveyed on a troughed belt.
For temperature-sensitive materials where the maximum allowable temperature requires a “hold-time” according to tradition thermal death time curves, insulated holding measures, ancillary to the RF heating system, were once required to achieve the necessary microbial reductions. Until now.
The New Macrowave CeleroTherm pasteurization systems from Radio Frequency Co. feature a hybridized layout where in the first zone a radio frequency heating system provides the rapid and uniform heating of the material, immediately followed by an integrated heat retention zone to prevent product cooling during the required hold-time. All HACCP variables are monitored, recorded, and alarmed as necessary for the development of a validated process.
Unlike irradiation, there are no product marking required for RF heating and it is both “organic” and “natural.” Systems are available for process requirements as low as 1500 to 25,000 lb/hr. Functionality testing and microbial challenge studies can be performed at RFC’s laboratory.
Radio Frequency Co., Millis, MA 508-376-9555 www.radiofrequency.com
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