An innovative solution for the organic disinfection and sanitization of dry agricultural commodities is offered through Radio Frequency (RF) technology, eliminating the need for chemicals. This technology provides a mild heat treatment using the RF electromagnetic field, ensuring that all physical, chemical, nutritional, and sensory characteristics of the substrate are preserved at their best.

The RF process is exceptionally fast and effective compared to conventional heat treatments. It can achieve the desired temperature in the substrate 3 to 10 times faster. For disinfestation, it only takes 3-5 minutes to heat the substrate from room temperature to 55-65°C, while for sanitization, 7-10 minutes are sufficient to reach 80-100°C. Additionally, a short temperature holding time of one or two minutes ensures 100% mortality of even the most heat-resistant pest species at all stages of development or achieves a 2 to 3 log reduction of the total bacterial count within the commodity.

The RF technology ensures an organic and chemical-free process, preserving the physical, chemical, sensory, and nutritional properties of the agricultural commodities. This mild heat treatment guarantees that a healthy and safe product can be obtained without the need for fumigants, anoxic atmospheres, or other chemical treatments.

Importantly, the germination of seeds remains unaffected by RF disinfection. The relatively low treatment temperatures and short processing time have no adverse effects on seed germination, maintaining the viability and growth potential of the seeds.

In summary, RF technology provides a fast, efficient, and chemical-free solution for the organic disinfection and sanitization of dry agricultural commodities. It preserves the quality and characteristics of the substrate while effectively eliminating pests and reducing bacterial counts. The technology is environmentally friendly, promoting organic practices and ensuring the safety and integrity of the final products.

Work frequency: 27,12 MHz 

Typical Efficiency rates: 25Kwh/Ton

In the food and pharmaceutical industries, there is a growing focus on preserving the natural taste, flavor, and functional properties of products while adhering to stringent food safety and hygiene regulations set by local and international authorities.

The treatment method involves subjecting the product to a rapid exposure of a Radio Frequency (RF) electromagnetic field within a controlled temperature chamber. The process parameters, including chamber temperature, RF power, and treatment duration, are carefully adjusted based on the specific contaminating species and desired level of inactivation.

This treatment ensures that the product reaches the target temperature quickly and uniformly, which is typically set at a low level to prevent any detrimental alterations to its physical, chemical, and sensory characteristics.

The short processing time, typically a matter of minutes, contributes to the preservation of the product's chemical, physical, and sensory properties. Additionally, it leads to a significant reduction in the count of contaminating species, thereby extending the shelf life of the treated product.

Overall, this RF treatment method offers an efficient solution for the food and pharmaceutical industries to meet consumer demands for natural product attributes while ensuring compliance with strict safety standards. It enables the preservation of product quality and extends its shelf life, addressing key concerns in the industry.

Work frequency: 27,12 MHz 

Typical Efficiency rates: 25Kwh/Ton

This system ensures high productivity and energy efficiency, outstanding product quality, full guarantee of inactivation of microorganisms with the minimum possible modification of the product's physical, chemical and sensorial characteristics

The fluid substrate is continuously pumped through one or more tubes made of a food-grade RF transparent material, having a suitable diameter according to the specific product. The tubes are placed between especially designed electrodes, powered with relatively low RF voltages, that amplify and concentrate the electric field on a small volume, yet with no energy losses or risk of arching.

The intensity of the electromagnetic field and the consequent heating rate are controlled by means of a variable capacity coupling circuit. Heating rates from 1-2°C/sec (for highly viscous liquids containing suspended solids) up to 5O-1OO°C/sec (for low-viscosity liquids with no particulates) are possible. The temperature set point required for pasteurization or full sterilization can be reached and controlled with an accuracy of +/-O.5°C.

Work frequency: 27,12 MHz 

Common Efficiency rates: 0,11 kw/kgh (80°C)