Applications

Pasteurization

Food Safety

Pasteurization of nuts and seeds

In Europe alone, according to the latest RASFF (European Rapid Alert System for Food and Feed) notifications, several outbreaks of salmonella have been detected in sesame, nuts and other seeds, leading to a series of recalls. Although nuts were long considered low-risk foods due to their low moisture content, a pasteurization process for nuts and seeds is now the “be-all and end-all” to reduce this risk.

In contrast to steam pasteurization, in which the product is treated with high steam temperatures and pressure, our pasteurization process consists of treating the products with infrared light - a completely natural and gentle process!

The intensity of the infrared light inside the FoodSafety-IRD is automatically regulated depending on the product and process temperature. In each of the up to four temperature zones, a temperature can be set to suit the product. The system control regulates the temperature by automatically increasing or decreasing the light intensity depending on the current product temperature. Damage to the oleosome structure, for example, can thus be avoided. The product is heated directly from the inside out within a few minutes, while the rotating drum ensures constant and gentle mixing. The use of fine water mist during the pasteurization process enables a 5-log reduction in bacterial counts. Our pasteurization process leaves all sensory attributes almost untouched.

Infrared Technology

Advantages of pasteurization using infrared light

Advantages for your products
  • Validated log-5 reduction of germ counts for a wide variety of nuts and seeds
  • Destruction of pathogenic germs (e.g. salmonella) validated by accredited laboratories
  • Reduction of GKZ/TPC, yeast, mold, E. coli, coliforms, germs, etc
  • Sensory attributes are largely retained - color, taste, smell as well as valuable substances and vitamins
  • All-natural process - no gases, chemicals or additives are used
  • Suitable for organic food
  • Continuous mixing. No dead spots. Each particle receives the same treatment in duration and temperature
  • Longer shelf life compared to other processes
Advantages of our system
  • Natural pasteurization by means of infrared light - alternative to ethylene oxide (EtO), propylene oxide (PPO) and gamma irradiation
  • Gentle process: minimal mechanical stress on the product
  • Continuous processing
  • Homogeneous treatment of the product
  • Processing within minutes - short dwell time
  • No pre-heating of the system required
  • Stainless-steel construction
  • CIP (Cleaning in Place)

ADVANTAGE

The nuts and seeds can also be roasted and/or coated during pasteurization to enhance the sensory properties of the products. The “temperature x dwell times” recipe only needs to be adjusted for this. Roasting and coating with salt, color and flavor extracts is an advantageous option to add value to the product.

FS-IRD_Cashew
Our solution

FoodSafety-IRD