Food in bulk, such as nuts, seeds, spices, tea, herbs, leaves, dried vegetables, grain, cereals, dried mushrooms, as well as sliced, chopped, and powdered food, can be treated with infrared light to significantly reduce the microbiological load. Insects, larvae, and eggs are destroyed during the sterilization and pasteurization processes. The products are continuously mixed together. Each particle receives the same treatment in terms of duration and temperature. There are no dead zones. The process protects the organoleptic properties, which means that color, taste, volatile oils, odor, and valuable substances and vitamins are all protected. At the same time, pathogens such as salmonella will be destroyed. TPC, yeast, mold, E. coli, and coliforms can all be reduced safely. It is a completely natural process with no use of gases, chemicals, or additives.
What you can expect is the following: Liquid & dry seasonings applied with one coating system.Sprayable, water-soluble additives such as salt, flavors, color, Other sprayable additives. Products are continuously mixed. Uniform coverage of the product. No dead spots. Every particle receives the same treatment. Maximized seasoning-coverage & minimized waste in the process area.
The product to be roasted is heated from the inside as well as from the outside using the infrared light working principle. The roasting process is thereby made gentler. As a result, heat diffusion is slow and uniform, and flavor and aroma development can be slow. The method of only burning from the outside – as with conventional convective treatment methods – is omitted. In contrast to traditional convective treatments, this new procedure is controlled by very fast and precise control of product temperature rather than the temperature of the heat transfer medium. Infrared light that has been focused penetrates beneath the surface of the product particles and is converted into heat in the interior. The desired degree of roasting is achieved in a very short time and with maximum product protection.
The reverse-working principle of infrared light improves the final product's quality. Flavors can be released during the drying process in some products. This reverse-working principle of infrared light, in which energy penetrates to the core of the product, also provides an efficient use of energy and clear advantages over other methods. The continuous rotation of the FS-IRD and the resulting mixing of the product ensures a very homogeneous drying process. As a result, the formation of nests is avoided. When the FS-IRD is used in a combined drying for a quick and gentle end-drying, the products are automatically germ-reduced and stock-protected. The FS-IRD can be used as a booster before a conventional dryer. Within minutes, the material can be heated to a high temperature. As a result, the product's heat can be used in the process.
These two critical steps in the processing of cereals, nuts, seeds, and dried fruits are critical for ensuring sterility, shelf-life, and quality: Disinsectization to ensure sterility and shelf-life of food, as well as processing for a high-quality, healthy, and one-of-a-kind product. The FS-IRD allows you to combine two steps into one: Insects, larvae, and eggs are destroyed during the pasteurization process without causing protein damage. It not only kills insects and eggs in a safe manner without the use of gases or chemicals, but it also provides you with a high-quality product and protects your supply stock.
