How Green Technology Has Impacted Processing Measures

Apart from the flavor factor, how much do you really think about the foods you eat. Where it is true many people look at calorie content, specific labels, and brands, do we ever actually think about how the food we consume came to our table. Whether it was put there by a waiter in a restaurant or purchased from a grocery store, it went through some form of processing measure to ensure it was safe for you to eat. Processing measures have drastically changed over the years. However, modernization of food processing has enabled many green technologies to have a positive impact on food production and here are some of the green technologies making waves today.

Microwave Assisted Thermal Sterilization

What started with a military operation to make food rations more shelf stable on the battle field has turned into a way to positively impact food processing for all. Microwave Assisted Thermal Sterilization or MATS, is a process in which food is emersed in water while being exposed to 915 MHz of microwaves. Steam and high intensity pressure is generated to sterilize food. This process has shown fruitful in sterilizing difficult products such as whole muscle seafood to make them safe for consumption with an increased shelf life. MATS is excellent; but cannot be used if any metal is in the chamber and can diminish food’s nutrients due to intense heat.

Radiant Energy Vacuum

Vacuums have been used in food processing for many years, but Radiant Energy Vacuum is a little different. REV extracts moisture from foods such as dairy products to ensure an increased shelf stability. This process works with a microwave model, but the exception in this processing measure is the microwave technology in REV extracts moisture at a lower temperature than a standard vacuum and allows the product to remain at a constant temperature throughout rather than just heating from the inside out like a typical microwave. Again, the chamber must remain devoid of any metal, but REV has shown promise in both dairy processing and fresh fruit.

High Pressure Processing

A pressure cooker is the traditional way homemakers have ensured their fruits and vegetables stay safe and storable throughout the winter. However, the high intensity heat involved in the process can make canned vegetables have an altered texture and diminishes the overall nutritional value of the product. High Pressure Processing or HPP works with the same model, but instead of focusing on heat, processing is completed through a unique pressurized system that relies on 87,000 psi or more to make food safe for human consumption. Juices, sauces, soups, dips, and much more can be made shelf stable using this method.

Gentle Processing™

Although the above processing measures have proven to be great, Gentle Processing™ stands in its own class. With Gentle Processing™, food maintains its maximum nutritional value without compromise. The specialized process ensures that microorganisms and bacteria are eliminated from food making it safe for human consumption. The system can be implemented to assist grocery stores, hospitals, restaurants, and anywhere else food safety is of great concern. Gentle Processing™ is the revolutionary green technology you have been looking for, have you tried it yet?