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Antimicrobial ionising treatment of fruits and vegetables
The use of ionising radiation is the most effective technology to reduce losses during storage and to increase the level of microbiological safety of products from vegetables, fruits, berries, mushrooms.
There is practically no change in product temperature during processing. The quality of the product is maintained even at positive storage temperatures. Consequently, an opportunity is created for saving cold.
As a result of such treatment, the total number of microorganisms is reduced and its subsequent development is delayed. As a result of reducing spoilage losses by 2-5 times during storage, high product quality is preserved.
What the treatment provides
Treatment of fruits and vegetables
It is possible to estimate the effect of the technology application - from the initial 3-5 days shelf life increased to 9 (!), moreover, the last 3 days of this period the products were in a warm room at +25 °
*a mixture of minced fresh fruit and vegetables
*a mixture of minced fresh fruit and vegetables
Smoothie* processing as an example
We provide recommendations on interaction with Rospotrebnadzor, Rosselkhoznadzor, Rosstandart and other agencies
We collaborate with foreign scientific organisations, regional centres, research institutes, industry communities and laboratories.
The technology of antimicrobial treatment of products with accelerated electrons is a direct competitor to other methods of food preservation.
Process a trial batch
Come and visit us with the whole team. We will give you a tour, a trial treatment and a tasting. We will show you in practice how antimicrobial treatment can save you money and reduce the risks!
Antimicrobial ionising treatment of fruits and vegetables
The use of ionising radiation is the most effective technology to reduce losses during storage and to increase the level of microbiological safety of products from vegetables, fruits, berries, mushrooms.
There is practically no change in product temperature during processing. The quality of the product is maintained even at positive storage temperatures. Consequently, an opportunity is created for saving cold.
As a result of such treatment, the total number of microorganisms is reduced and its subsequent development is delayed. As a result of reducing spoilage losses by 2-5 times during storage, high product quality is preserved.
What the treatment provides
Treatment of fruits and vegetables
It is possible to estimate the effect of the technology application - from the initial 3-5 days shelf life increased to 9 (!), moreover, the last 3 days of this period the products were in a warm room at +25 °
*a mixture of minced fresh fruit and vegetables
*a mixture of minced fresh fruit and vegetables
Smoothie* processing as an example
We provide recommendations on interaction with Rospotrebnadzor, Rosselkhoznadzor, Rosstandart and other agencies
We collaborate with foreign scientific organisations, regional centres, research institutes, industry communities and laboratories.
The technology of antimicrobial treatment of products with accelerated electrons is a direct competitor to other methods of food preservation.
Process a trial batch
Come and visit us with the whole team. We will give you a tour, a trial treatment and a tasting. We will show you in practice how antimicrobial treatment can save you money and reduce the risks!
The technology is effective for:
FRESH
FRUIT
FRUIT
FRESH VEGETABLES
DRIED
FRUITS AND NUTS
FRUITS AND NUTS
FROZEN/DRIED
MUSHROOMS
MUSHROOMS
FROZEN/DRIED
BERRIES AND FRUITS
BERRIES AND FRUITS
FRESH
BERRIES
BERRIES
FROZEN/DRIED
VEGETABLES AND FRUITS
VEGETABLES AND FRUITS
Antimicrobial treatment with ionising radiation
Advantages
Key business
outcomes
02
New ways of distribution
New markets by increasing shelf life safety, new sales segments, including premium ones, by avoiding chemical additives.
01
Reduction or complete rejection of chemical additives
As well as the possibility of creating a "Clean Label".
03
Intensification of technological processes
Developing and expanding your production through more efficient technologies, reducing risks throughout the HACCP chain.
Outcomes
Economic
effect
effect
Benefits
Improved product quality and safety by eliminating parasites, pathogens and other microorganisms.
Improved competitiveness of products in the domestic and foreign markets by extending shelf life and broadening the product range.
Waste reduction by reducing losses caused by insects, bacteria and mould.
How it works?
The quality of fruits and vegetables is preserved even at higher than usual storage temperatures. By suppressing pathogenic microflora, food safety can be improved.
Treatment process
Antimicrobial ionising treatment of other food products
How it works?
The quality of fruits and vegetables is preserved even at higher than usual storage temperatures. By suppressing pathogenic microflora, food safety can be improved.
Treatment process
Antimicrobial ionising treatment of other food products
Linear accelerator manufacturing
and design
and design
Research and Production Enterprise CORAD
84 AZH, Revolution Highway,
St. Petersburg, 195248, Russia
St. Petersburg, 195248, Russia
Ionising product treatment
Kaluga Scientific and Technical Enterprise CORAD
4, 1st Industrial Street,
v. Staromikhailovskoye, Borovsky District, Kaluga Region, 249010, Russia
v. Staromikhailovskoye, Borovsky District, Kaluga Region, 249010, Russia
Design and dev — Ann Glass, F*ready studio © 2023