Reducing the process time has a positive impact on the product. Recent tests made on soups show a dramatic improvement in preservation of micronutrients like vitamin C and polyphenols compared to traditional processes (including pasteurization). Using Shaka equipment allows a lower level of salt in the recipe for an equivalent aromatic balance as tested on soups.
Combining mechanics with thermal knowledge to allow products to be processed for short times at high temperatures provides an opportunity to all manufacturers interested in improving their products. From the end of 2009, equipment is available for industrial production; 1300 mm diameter autoclave together with semi or fully automatic loading. Pilot equipment is available for trials on customers’ site or at the Steriflow pilot plant. For more information visit www.steriflow.com.