Radio Frequency (RF) Pasteurization of food products was introduced by RFC in the 1960s and has since then grown into one of the preferred methods for the pasteurization of dry food ingredients, spices and protein supplements, including both animal and plant protein powders.  Radio Frequency heating provides the advantage of rapid and volumetric heating which increases log reductions and reduces the possibility of heat degradation of the product.  RF has the ability to rapidly and uniformly heat bags or deep bed depths of bulk material conveyed on a troughed belt.

For temperature sensitive materials where the maximum allowable temperature requires a “hold-time” according to tradition thermal death time curves, insulated holding measures, ancillary to the RF heating system, were once required to achieve the necessary microbial reductions.  Until now. Introducing the New Macrowave™ CeleroTherm systems from RFC.

These new pasteurization systems feature a hybridized layout where in the first zone, a radio frequency heating system, provides the rapid and uniform heating of the material, immediately followed by an integrated heat retention zone to prevent product cooling during the required hold-time.  All HACCP variables are monitored, recorded, and alarmed as necessary for the development of a validated process.

Unlike irradiation, there are no product markings required for RF heating and it is both “organic,” and, “natural.”  Systems are available for process requirements as low as 1,500 pounds per hour up to 25,000 pounds per hour.  Functionality testing as well as microbial challenge studies can be performed at RFC’s laboratory in Millis, Massachusetts.  For more information, please contact John Putnam at 508.376.9555 or visit the company’s website at www.radiofrequency.com

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