FTNON NPTTM tunnel
ensures that micro-organisms are killed off immediately
For fresh products such as prepared vegetables, fruit and mushrooms, but also fresh fish, cheese and bake-off bakery products shelf-life is an important factor. Food Technology Noord-Oost Nederland B.V. (FTNON) in conjunction with TNO Nutrition and Food Research (TNO Voeding) and Philips Lighting are in the process of developing the NPTTM tunnel, a system that will contribute to the reduction of the number of micro-organisms and by the same token extend the shelf-life of foodstuffs.
In the NPTTM tunnel ultraviolet light is used in a process line in order to reduce micro-organisms on the surface of a product in the most efficient way. The reduction of the number of organisms makes a positive contribution to the life of a food product. This means that the producer of a given food product can create a competitive advantage as a result of the possibility of greater production flexibility. This also has advantages for the retail side in that the product can stay for longer on the shelf without overstepping the microbiological limits. In addition, it also makes a contribution to food safety.
In order to visualize the results of your own products, it is possible to make use of a pilot installation.
The applications where UV-technology has good prospects are:
- prepared vegetables, fruit
- mushrooms
- bake-off bakery products such as sausage rolls and ciabatta
- cheese
- meat products
- chilled fresh pasta
- fresh fish
- packaging
FTNON delivers tailor-made machines. Therefore capacity and dimensions will depend on your product and specific requirements. All our machines are constructed of stainless steel wherever possible and comply with the stringent, international standards in the field of safety and hygiene.
Application of UV-light in food production
Can be used for:
- Surface decontamination
- fruit, vegetables, etc.
- processing equipment and food contact surfaces
- Pasteurisation/sterilisation of transparent fluids
- Air decontamination
UV-light technology
Improved UV-light technology
lower energy costs
improved product quality
Applications
- Treatment of fresh French fries*
- Pasteurisation of cider
- Treatment of mushrooms*
- Decontamination of packaging material*
- Treatment of pasta products*
- Treatment of bake-off products
- Preventing moulding of cheese*
- Improving process hygiene*
- Decontamination of vegetables*
- Etc.
*) Proven by laboratory experiments carried out by TNO Nutrition and Food Research
The effect of UV-treatment of washed vegetables
Reduction of natural bacterial flora
---------------------------------------------------
Washing 10
UV-treatment 100 – 500
Total reduction 1000 – 5000
Increase in shelf-life
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Bacterial Increase in
reduction shelf life
in days at 7° C
0 0
10 1,9
100 3,8
1000 5,9
This new development is supported by the Ministry of Economic Affairs.
Download
It is possible to download the PDF file here.
FTNON NPTtm tunnel.pdf
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