Transcript Microwave Pasteurization in Europe

12 PORTE DU GRAND LYON
01702 NEYRON CEDEX, FRANCE
tel. +33 (0)4 72018160 www.sairem.com
The company
• FOUNDING
1978
• REGISTERED CAPITAL
500 k€
• CURRENT EMPLOYEES
34
J.P. BERNARD, Managing Director
M
University & higher
J.M. JACOMINO, CEO
•R&D
11 % turnover
• TURNOVER
7 M€ 2011, 70 % export
• SUBSIDIARY COMPANY
SAIREM IBERICA, SPAIN
<40
Worldwide representation
SCANDINAVIA
UNITED KINGDOM
RUSSIA
NETHERLANDS
CANADA
USA
GERMANY
CHINA
SOUTH
KOREA
ITALY
ISRAEL
JAPAN
INDIA
SPAIN
AUSTRALIA
IBERICA
NEW ZEALAND
SOUTH AFRICA
CHILE
BRAZIL
ARGENTINA
COOKING / PASTEURIZATION
MICROWAVE
COOKING /PASTEURIZATION
OF PACKED PRODUCTS
COOKING / PASTEURIZATION
EXAMPLES OF PRODUCTS
COOKING / PASTEURIZATION
EUROPEAN INVENTORS OF PACKING FOR
MICROWAVE COOKING/PASTEURIZATION
(trays, poaches, valves etc.):
- IPS, Germany/Switzerland
- LCN, France
- Micvac, Sweden
- Nutripack, France
Patented systems.
COOKING / PASTEURIZATION
IPS
COOKING / PASTEURIZATION
IPS
COOKING / PASTEURIZATION
LCN
Pre-pierced packing: hole or chimney in the plastic bag
before cooking; hole or chimney must be closed by welding
after microwave treatment.
COOKING / PASTEURIZATION
MICVAC
TRF 120 M-3
3-zone RF tunnel
TRF 50 F
27.12 MHz tunnel for fish
TRF 50 F
27.12 MHz tunnel for fish
COOKING / PASTEURIZATION
MICVAC
COOKING / PASTEURIZATION
NUTRIPACK
The valve allows thermal treatment and cooling of the product inside the packing
without pressure change.
The valve is adhesive and installed on the upper part of the packing that had
been already pierced.
Valve opening pressure: 10 mbar  3 mbar
Valve closing pressure: 5 mbar  2 mbar
INDUSTRIAL COOKING LINES
27.12 MHz – 50 ohms RF continuous flow cooking
180 kW
Continuous cooking of minced products (ham, sausages)
2.45 GHz Microwave continuous flow cooking
300 kW (100 off x 3 kW) line for cooking desserts in pots
CONCLUSION
NOT AN EASY MARKET
1) Must prove to:
- Industrial companies
- Supermarkets
- Consumers
2) Added cost:
- Tray, film, license etc.
3) Different logistics for pasteurized products:
- Storage, shelf life etc.
4) Product appearance:
- Packaging ‘vacuumed’
MERCI
THANK YOU