COLD STERILIZATION WITH ACCELERATED ELECTRONS KILLS PATHOGENS AND INCREASES THE SHELF LIFE OF THE PRODUCTS TO BE PROCESSED!
Fruit and berries are often contaminated with pathogenic bacteria (e.g. Salmonella, E. coli, and Listeria) as well as parasites (e.g. Cyclospora). Consuming unprocessed fruit and berries may expose individuals to foodborne illnesses, severe infections and complications due to the potential presence of harmful bacteria.
Demand for fruit and berries is rising globally, therefore effective preservative techniques are needed. Food irradiation is a successful technique not only in ensuring the microbial safety but also in increasing the shelf life of foodstuffs without compromising their quality.
BEAMCOMPLEX EQUIPMENT FOR FRUIT AND BERRIES IRRADIATION
Beamcomplex manufactures compact complexes with electron accelerators operating in X-Ray mode with the energy of 5 MeV and a power of 50 kW and 100 kW, capable of phytosanitary treatment of fruit and berries both vertically and horizontally due to the dual window outlet device.
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 fruit and berries storage facilities, where we can render phytosanitary treatment services.
IONIZING RADIATION TECHNOLOGY FOR FRUIT AND BERRIES TREATMENT
Ionizing radiation (X-Ray) generated by electron accelerators is used for phytosanitary treatment of food products.
X-Ray penetrate the product and effectively eliminate or reduce the number of pathogens and parasites to required limits by inducing breaks in their DNA.
Ionizing radiation technology is a non-thermal treatment. Thus, the temperature of processed products may vary from 0°C to 30°C.
BENEFITS OF IONIZING RADIATION TECHNOLOGY
The technology prevents spoilage, ensures quality and safety of treated products, and compliance with phytosanitary standards throughout the entire product shelf life.
Food irradiation enables to stop using chemicals which are banned for phytosanitary treatment in many countries of the world.
Irradiation helps extend shelf life of food products, expand markets and increase export volumes.
BENEFITS OF FRUIT AND BERRIES IRRADIATION
Destroyed insects and their larvae, reduced number of pathogens.
Mitigated risks of foodborne illnesses.
Slowed ripening.
High processing speed.
Retained organoleptic properties for the entire product shelf life.
Fruit can be stored at 15°С up to 90 days, berries can be stored at 4°С up to 40 days.
No radiation effect on cellular or molecular structure of the products.
No residual radiation or free radicals in the treated product.
IRRADIATION OF FRUIT AND BERRIES
| Treatment mode | Power | Dose | Thickness of treated product | Throughput |
|---|---|---|---|---|
| X-Ray | 50 kW | 250 Gy | Up to 1200 mm | 36 MT/hour |
| X-Ray | 100 kW | 250 Gy | Up to 1200 mm | 72 MT/hour |
Scientific Reports
Fruits and Vegetables
Irradiation as a phytosanitary treatment of food and agricultural commodities (IAEA). 2002
MoreIrradiation of fruits and vegetables
Impact of irradiation on physico-chemical nutrition properties of fruits and vegetables: a mini review. 2022
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