RPN EXCELLENCE ag

Pasteurization and sterilization of low moisture crops and food products

Preservation and safety of low moisture food such as tree nuts, oil seeds or spices is highly important, as such food crop may carry pathogenic microorganisms such as salmonella, E. coli or other pathogens. As any thermal kill step affects product quality, it is essential to identify conditions securing the kill step action as intended, but at which the authentic and natural product flavor and quality are preserved.

We offer:

• Evaluation of potential thermal treatments as potential kill steps
• Optimization of thermal processes (extrusion, hot air roasting, oil roasting and frying, drying, steam based pasteurization and sterilization processes) as kill step respecting product quality