The company’s Cylindrical Heating Systems for pumpable foods can improve product quality by reducing the overall heat exposure needed for pasteurization or sterilization compared with other thermal processors, said IMS.
In recent tests, yellow-orange sweet potato puree retained more than 94% of heat sensitive beta carotene measured in the raw product after it had been sterilized with the IMS heating process.
Patented technology
“The IMS Cylindrical Heating System features patented technology that delivers uniform heating on a continuous flow basis, minimizing the problem of hot spots in traditional thermal processing technologies,” said a company statement. “Because the food product is heated in seconds and is not in contact with a hot heating surface, the unique thermal process allows for ultra-rapid pasteurization or sterilization with minimal product degradation.”
Last June, IMS was a joint recipient of the Institute of Food Technologists’ 2009 Food Technology Industrial Achievement Award in recognition of its role in developing the processing technique.
Meanwhile, IMS recently joined forces with the Department of Food Science at Purdue University, Indiana, to develop longer shelf life for high acid berry fruit. Developing shelf stable and extended shelf life premium quality high-acid berry fruit purees and concentrates is the aim of the partnership.
Product identity
Researchers will also focus on particulate products were colour, taste, product identity and anthocyanin retention are important. Future studies are planned for low-acid particulate products.
The university has installed an aseptic test facility for customer trials.
IMS is the only company whose equipment has been approved by the Food and Drug Administration for the continuous microwave processing of pumpable low-acid foods.
The company will showcase its continuous microwave heating technology in processing various fruit and vegetable products at the Northwest Food Manufacturing and Packaging Expo at the Oregon Convention Center in Portland, Oregon, January 17-20, 2010.