Sterilisation – Food Retort System: Touchclave-E Autoclave; Food Com 80

Sterilisation kills a wide range of microorganisms (yeasts, molds, bacteria), as well as spore formers.
Allows for the storage of the product post-treatment for a long time at ambient temperature.

Objectives

  • Food preservation

Other characteristics

  • Extend shelf-life

Degree of integration of marine resources

Moderate to high

Potential sectors of aplication

  • Bakery and pastry
  • Dairy
  • Meat
  • Prepared food
  • Seafood

Main advantages of cooperation

Capital cost. Energy costs. High temperature may cause undesirable changes to the chemistry of some foods

Entities