JBT will be on hand at the upcoming IFU Technical Workshop to highlight alternative sterilization technology that can be used to treat diced fruit pieces far more effectively than conventional steam or water based systems.
As part of the seminar that takes place tomorrow (April 20) in Berlin, Germany, JBT will be explaining to delegates from across the food processing sector about radio frequency sterilizers that guarantee food safety with no loss in quality.
Antonio Aldini, senior technologist engineer for JBT FoodTech who will be speaking at the event, explains that the system has been designed by JBT to overcome difficulties with using conventional technologies to treat juices containing fruit pieces.
“We will be highlighting alternative systems, including radio frequency technology, that can be sterilize liquid foods containing particulates, such as juice with diced mango, apple, apricot or strawberries – whatever is difficult to sterilize with standard technology,” he says.
“I will also talk about our work at the pilot plant in Parma with diced fruits, where we have done several tests with radio frequency sterilizers to determine the advantages of this new technology compared with standard systems.”
In particular, Aldini says he will be highlighting the use of radio frequency sterilization technology by Mexico-based fruit processor Mexifrutas, which is working with the system to treat prepared fruit for yoghurts.
According to Aldini, one of the principal advantages of using radio frequency sterilization technology is that it can deliver better product quality and minimize damage to fruit pieces.
“Sterilization of juices containing diced fruit using standard technology can have a negative impact on the firmness and integrity of the fruit pieces, which can be damaged by using steam or heated water,” he explains.
“With radio frequency, you minimise any damage, so the product quality is better – in terms of texture, firmness, sizing (the dimensions of the fruit pieces are better preserved), integrity, color and vitamin content – because we do not overcook the product.
“We just use the heat and energy necessary to kill micro-organisms – we don’t exceed that, so the product is not overcooked.”