COLD STERILIZATION WITH ACCELERATED ELECTRONS KILLS PATHOGENS AND INCREASES THE SHELF LIFE OF THE PRODUCTS TO BE PROCESSED!
Spices are at high risk of contamination with insect pests, pathogenic bacteria (e.g. Salmonella), pesticides and mycotoxins. Consuming unprocessed spices and herbs may expose individuals to foodborne illnesses, severe infections and complications due to the potential presence of harmful bacteria.
Demand for spices and herbs is rising, therefore effective preservative techniques are needed. Food irradiation is a successful technique in ensuring the microbial safety of food products without compromising their quality.
BEAMCOMPLEX EQUIPMENT FOR SPICES AND HERBS 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 spices and herbs 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 spices and herbs production facilities, where we can render phytosanitary treatment services.
IONIZING RADIATION TECHNOLOGY FOR SPICES AND HERBS 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.
WHAT SPICES AND HERBS ARE PROCESSED USING COMPLEXES WITH ELECTRON ACCELERATORS?
Various spices and herbs, including turmeric, ginger, cinnamon, basil, rosemary, etc.
BENEFITS OF SPICES AND HERBS IRRADIATION
Reduction to permitted levels or complete elimination of pathogens, moulds, fungus, viruses, insects and their larvae.
Decreased need for preservatives.
High processing speed.
Organoleptic properties are retained.
The technology enables treatment in hermetically sealed packaging, eliminates the risk of recontamination and ensures quality for the entire shelf life of spices and herbs.
Cellular and molecular structure of products is not affected by radiation.
No residual radiation and free radicals in the treated product.
IRRADIATION OF SPICES AND HERBS
| Treatment mode | Power | Dose | Throughput |
|---|---|---|---|
| E-beam | 50 kW | 15 kGy | 12 MT/hour |
| E-beam | 100 kW | 15 kGy | 24 MT/hour |
| X-Ray | 50 kW | 15 kGy | 2.4 MT/hour |
| X-Ray | 100 kW | 15 kGy | 4.8 MT/hour |
Scientific Reports
Irradiation of spices and herbs
WHO. Food irradiation as possibly the most significant contribution to public health to be made by food science and technology since the pasteurisation of milk at the end of the 19th century. 2007
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