Microwave Heating Systems
form of electromagnetic energy where polar molecules as well as free ions in
receptive materials respond to these fields through creation of molecular
friction that results in heat throughout mass of material. Here, the
microwave sterilization/pasteurization technology used has helped many food
companies to develop new food products which have not been possible till now
because of limitation of severe heat in conventional retorting. Some of the
advantages of microwave heating over conventional heating methods include
high speed operations and space saving operations that reduces scrap and
saves on labor. Here, with microwave energy penetrating to generate heat
internally and at surface of treated material, it overcomes time and
temperature limitations and produces high quality product even when
materials that are being processed are fairly thick. Some of the benefits
provided using this technology includes:
- It allows selective energy absorption like in pharmaceuticals where
it can be pasteurized within packages without chances of burning
- Provides instantaneous electronic control as microwave power levels
can be easily adjusted electronically in fraction of second
- Microwave equipment is readily adaptable to automated systems and to
data logging programs
- Allows high process efficiency & operation speed as microwave
processing requires fewer BTU's for same/better results than
- Microwave processing is clean as it is a inherently dry and fumeless
process and is also environmentally clean specially in comparison to
processes requiring additional media for heat transfer
Sterilization and Disinfestations System
Sterilization is defined as the process where all the living microorganisms and other biological agents such as fungi, bacteria, viruses, spore forms, unicellular eukaryotic organisms such as Plasmodium, etc are killed. Disinfection is the process of elimination of most pathogenic microorganisms (excluding bacterial spores) on inanimate objects.
Microwave based solution is one of Environmental sustainability, Efficient and safest physical method, the key principal works behind is the exploitation of heat effects of electromagnetic energy for eradicating all microorganisms by attaining their Lethal Temperatures. This all achieved from the property of microwave that heat effects deriving from the interaction between electromagnetic energy and polar molecules, it is possible to achieve lethality of pests by overheating immediately when temperature achieves their Lethal Temperature.
Microwave System is one of the most popular physical method that can be used to disinfest all products of vegetable origin infested by pests such as Cereals (rice included), Seeds like pine-nuts, Legumes(beans, chickpeas, lentils), and Dry fruits(dates, currants). Major causes of loss of the agro food are Post Harvest phase and in Storage, Biological Infestations which begin on field (significantly depreciate a lot of products in a very short time). The decreasing cultivatable land and increasing demand of food due to ever increasing population has resulted that food safety should be taken at most priority.
Conventional Disinfestations Methods such as Conditioning of Silos and Warehouses, Fumigation, Controlled Atmosphere and Extreme Temperatures having some limitation such as High costs and long treatment times, Handling of dangerous chemicals, Persistence in food of toxic residues and Pollution.
Microwave based system are very advantageous over these systems due to its speed (shorter response time), Ease of handling (No chemical processing involved), also it does not produce polluting gases or toxic residuals.
We at KERONE are now in strategic collaboration with Emitech, Italy for technical know-how in the field of sterilization and disinfestations using microwave technology.
Advantages - Microwave Pest Control Method :
- Full efficacy: 100% mortality rates on pests in all life stages (eggs, larvae, pupae and adults).
- No significant change in quality: physical characteristics in wood and nutritional characteristics in food.
- Absence of polluting effects harmful to operators and the environment.
- Plant origin products free from exotic pest scan be exported without any phytosanitary concern in response to the ongoing FAO-IPPC needs.
- No toxic residues in the end products.
- Energy saving.