COLD STERILIZATION WITH ACCELERATED ELECTRONS KILLS PATHOGENS AND INCREASES THE SHELF LIFE OF THE PRODUCTS TO BE PROCESSED!
Vegetables are often contaminated with pathogenic bacteria (e.g. Salmonella, E. coli, and Listeria) as well as fungi and mycotoxins (e.g. Aspergillus). Consuming unprocessed vegetables may expose individuals to foodborne illnesses, severe infections and complications due to the potential presence of harmful bacteria.
Demand for vegetables 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 VEGETABLES 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 vegetables 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 vegetable storage facilities, where we can render phytosanitary treatment services.
IONIZING RADIATION TECHNOLOGY FOR VEGETABLES 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.
During the treatment process, vegetables can be transported into the ionizing radiation zone on a conveyor system in bulk, bags, boxes or on pallets.
BENEFITS OF VEGETABLES IRRADIATION USING COMPLEXES WITH ELECTRON ACCELERATORS
Destruction of pathogens, including widespread phytopathogens that affect vegetables and cause moulds, phytophthora, bacteriosis, etc.
Elimination of insect pests and their larvae.
Inhibition of sprouting.
Maximum preservation of product weight.
Extension of shelf life up to 8 months.
Irradiated vegetables can be stored at 20°C without cooling, which measurably reduces the cost of storage.
The cellular and molecular structure of product is not affected by irradiation. All nutrients and vitamins are retained.
No residual radiation and free radicals in the treated product.
IRRADIATION OF VEGETABLES
| Treatment mode | Power | Dose | Thickness of treated product | Throughput |
|---|---|---|---|---|
| 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 |
Scientific Reports
Irradiation of fruits and vegetables
Impact of irradiation on physico-chemical nutrition properties of fruits and vegetables: a mini review. 2022
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