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New Technology to Ensure the Safety of Foods

BY: Kelly Hensel
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Fruits and vegetablesElectron Beam Processing as a Platform Technology for the Food Industry
Session 004
Sunday, July 17, 7:15–8:15 a.m.
Room S403ab

As consumers’ desire to know more about their food grows, the need for safe, effective, and non-invasive methods to ensure the safety of food becomes increasingly vital. Electron beam (eBeam) processing is a non-thermal processing technology with a growing set of applications in the food industry. These applications range from sterilizing food contact membranes used in aseptic packaging, synthesis of biodegradable packaging, ensuring the phytosanitary quality of tropical fruits and vegetables, enhancing the quality of fresh produce, pasteurizing foods, and decontaminating spices and pet foods.

Since eBeam technology is a chemical-free, low carbon footprint, “green technology,” there is a growing industrial demand for its worldwide. For example, the volume of fruits treated by eBeam technology (to prevent the accidental entry of harmful insects and pests) has grown by more than 450% between 2014 and 2015 in the United States alone.

In this session, the speakers will discuss the core technology underlying low energy, medium energy, and high energy eBeam systems, in addition to the target application areas in the food and allied industries. This will help clarify the intricacies of this technology in terms of what it is, what it is not, and how technology advancements in the last decade have opened up a plethora of new applications. In addition, the speakers will provide specific case studies of how the food industry is already utilizing eBeam technology.

Presented by Suresh D. Pillai, Shima Shayanfar, Jeremy Simon, Brian R. Thane, Kathleen ODonnell-Cahill, and Gerardo Meave.


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