COLD STERILIZATION WITH ACCELERATED ELECTRONS KILLS PATHOGENS AND INCREASES THE SHELF LIFE OF THE PRODUCTS TO BE PROCESSED!
Demand for fishery products 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 SEAFOOD IRRADIATION
Beamcomplex manufactures compact complexes with electron accelerators operating in E-beam and X-Ray modes with the energy of 5 MeV and a power of 50 kW and 100 kW, capable of phytosanitary treatment of seafood, including shrimp, prawn, tuna, and other products, both vertically and horizontally due to the dual window outlet device.
Our complexes allow treatment in sealed packaging, eliminating 100% of pathogens without compromising product quality, ensuring no recontamination and preserving all nutritional properties.
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 seafood production facilities, where we can render phytosanitary treatment services.
IONIZING RADIATION TECHNOLOGY FOR SEAFOOD TREATMENT
Ionizing radiation (E-beam and X-Ray) generated by electron accelerators is used for phytosanitary treatment of food products.
E-beam/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 seafood to be irradiated can vary from -32°C to 4°C.
WHAT SEAFOOD PRODUCTS ARE PROCESSED USING COMPLEXES WITH ELECTRON ACCELERATORS?
BENEFITS OF SEAFOOD IRRADIATION USING COMPLEXES WITH ELECTRON ACCELERATORS
Destruction of all pathogens, parasites such as Salmonella, helminths, and others in treated seafood.
Extended shelf life of treated products.
High processing speed.
Reduction of antibiotics and hormones concentration in shrimps and prawns grown in artificial ponds.
Irradiated seafood can be stored at 4°С up to 60 days.
The products can be treated in any kind of packaging.
The technology enables to sterilize products in hermetically sealed packaging, eliminates the risk of recontamination and ensures quality for the entire shelf life of seafood.
The cellular and molecular structure of seafood is not affected. Nutritional elements (vitamins, proteins, fats, amino acids) are retained for the entire shelf life.
No residual radiation and free radicals in the treated product.
IRRADIATION OF SEAFOOD
| Treatment mode | Dose | Power | Thickness of treated product | Throughput |
|---|---|---|---|---|
| E-beam | 2.5 kGy | 50 kW/100 kW | Up to 25 mm | 72 MT/hour, 144 MT/hour |
| E-beam (products pass twice under the E-beam) | 2.5 kGy | 50 kW/100 kW | Up to 50 mm | 36 MT/hour, 72 MT/hour |
| X-Ray | 2.5 kGy | 50 kW/100 kW | Up to 1200 mm | 3.6 MT/hour, 7.2 MT/hour |
Scientific Reports
Seafood irradiation – technology and application
Exposure of fishery products to ionizing radiation with the aim of effectively eliminating or reducing the pathogens, spoilage causing microorganisms, insects and parasites while maintaining wholesomeness and sensory quality of the seafood. 2016
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