COLD STERILIZATION WITH ACCELERATED ELECTRONS KILLS PATHOGENS AND INCREASES THE SHELF LIFE OF THE PRODUCTS TO BE PROCESSED!
Unprocessed vegetables pose several challenges, including the risk of contamination and unwanted sprouting. Sprouted potatoes can be hazardous due to their elevated solanine levels, while sprouted onions and garlic undergo changes in taste. Consuming vegetables contaminated with insect pests and their larvae, parasites (e.g. Nematodes), pathogenic bacteria (e.g. Salmonella, E. coli, and Listeria), and mycotoxins can lead to foodborne illnesses, severe infections, and other complications.
These challenges can be effectively tackled through appropriate treatment methods. Ionizing radiation has proven to be a reliable technique for inhibiting sprouting and ensuring microbial and insect safety without compromising the quality of the vegetables.
BEAMCOMPLEX EQUIPMENT FOR POTATO, ONION AND GARLIC IRRADIATION
Beamcomplex manufactures complexes with electron accelerators and other special equipment for phytosanitary treatment of vegetables with ionizing radiation (E-beam and X-Ray).
Our company offers two options:
1. Turnkey installation of our compact complex directly at the production site, ensuring full in-house control, seamless integration into existing processes, and reduced logistic costs.
2. Construction of a full-scale phytosanitary treatment center equipped with multiple complexes with electron accelerators, strategically located near production facilities, where we can render phytosanitary treatment services.
IONIZING RADIATION TECHNOLOGY FOR POTATO, ONION AND GARLIC TREATMENT
Ionizing radiation (E-beam/X-Ray) generated by electron accelerators is used for phytosanitary treatment of food products.
To inhibit the sprouting of potatoes, their surface is treated with E-beam. A high degree of ionization disrupts the ability of cells to divide in the buds, thereby preventing their germination. The sprouting of onions and garlic is inhibited with X-rays.
In order to reduce/destroy pathogens and parasites to the required limits, potatoes, onions and garlic may be treated with both E-beam and X-Ray causing breaks in DNA of vegetables. Ionizing radiation does not affect the composition of vegetables’ microelements.
BENEFITS OF POTATO, ONION AND GARLIC IRRADIATION USING COMPLEXES WITH ELECTRON ACCELERATORS
All pathogens, insect pests, their larvae as well as parasites, such as nematode, are destroyed.
Potato, onion and garlic growth and germination in storage are completely suppressed.
Storage temperature is up to 20°C within a period of up to 6-8 months.
During storage for up to 8 months, weight loss averages up to 5%, depending on the potato variety.
The organoleptic properties of products after treatment are preserved.
No residual radiation in products after treatment.
BUSINESS BENEFITS FOR POTATO, ONION AND GARLIC PRODUCERS
Ensure full delivery of potatoes to the end consumer.
No need for cooling vegetables in warehouses which reduces energy costs.
The output of potato starch increases.
No need to use any chemicals for processing potatoes, onions or garlic.
Guaranteed compliance with phytosanitary control in export countries.
Environmentally friendly processing method (only electricity is used).
IRRADIATION OF POTATOES, ONIONS AND GARLIC
| Treatment mode | Power | Dose | Thickness of treated product | Throughput |
|---|---|---|---|---|
| E-beam | 50 kW | 500 Gy | Upper layer | 360 MT/hour |
| E-beam | 100 kW | 500 Gy | Upper layer | 720 MT/hour |
| X-Ray | 50 kW | 500 Gy | Up to 1200 mm | 18 MT/hour |
| X-Ray | 100 kW | 500 Gy | Up to 1200 mm | 36 MT/hour |
Are you currently interested in phytosanitary treatment of potatoes, garlic or onion to inhibit their sprouting?
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