Worldwide consumers are demanding fresh and healthy food to ensure an eating style that aims at avoiding the chronic diseases of the contemporary age and at prolonging life. But this needs to cohabit with a lifestyle that often forces eating outside home and buying food from hypermarkets.
The logical consequence is that the producers of fresh packaged food and of ready meals for the hypermarkets have to solve the complex equation that allows to offer to the market food with a sufficiently long shelf-life, free from pathogenic bacteria and fungal residues and at the same time tasty and with intact organoleptic properties.
Mainly chemical methods are currently used, which, in addition to involving the inevitable ingestion of small amounts of potentially harmful substances, often modify the appearance and flavor of food, damage the organoleptic properties and require an expensive and delicate industrial process from the point of view of the disposal of production waste.
The use of radiofrequency and/or microwaves - by proper selection of frequency, time and power - is a purely physical alternative to food sanitation compared to the current chemical methods, enabling fully organic processes, at the same time non-polluting and respectful of the nutritional qualities.
The technique consists in the controlled emission of radiofrequency and/or microwave energy to implement accurate and uniform temperature profiles in order to remove bacteria, pests, fungal residues and other contaminants through reliable and accurately repeatable industrial processes, and also less expensive than the current state of the art.
With its KOPERNICOOK^® project, already appreciated by national and international stakeholders, Leanfa aims to provide the technological kernel behind this technique to industrial Companies operating in the field of machinery for food production and processing.
Electromagnetic waves at service of sustainable progress!