Electrochemical solutions and water technologies for food industry - Food and Beverage - Food
We research and develop specific solutions to increase the percentage of healthy food and its shelf life, reducing the impact of fungi, bacteria, mould and yeast, and to enhance process water savings.
Food safety and consumer health are growing concerns worldwide.
Advanced countries are increasing controls across all the food chain, developing countries are trying to establish their own standards while often having to face widespread poverty and the problems of undernourished population.
Innovations in food processing must help meet the global request for quantity and quality of safe and healthy food, without endangering the environment. Lower losses in production, extension of shelf life and consequently longer transport capability are key factors that allow a range of benefits widely spread across the food industry and the market: producers, processors, stockists, distributors and consumers.
The main solutions developed for the food industry are:
Ozone derived from air and oxygen employed in the treatment of:
- air in preservation units (storage cells) for post-harvest fruits and vegetables, cheese and dairy products, processed meats;
- tanks, barriques and process waters for wine, beer and mineral water production;
- all process waters used in food production lines (eg. to wash fresh cut salad)
Electrolyzed water (sodium hypochlorite) for surface treatment and sanitization of equipment.
Among the key advantages of these technologies, documented through an extensive test campaign, are: