Most food safety conversations focus on one side of the equation – either the plant environment or the product itself. Real protection needs both. PairingÌýJIMCO’sÌýUV-C and ozone disinfection technology withÌý³§³Ù²¹±ô²¹³¾â€™sÌýradio frequency (RF) pasteurization gives processors a chemical-free way to cover the entire chain, from the air and surfaces the product touches to the product itself.

How they complement each other: JIMCO’s patented FLO-D technology uses UV-C light to convert oxygen into ozone, which oxidizes bacteria, viruses, mold, and spores on surfaces and in the air – no chemicals, no filters, no water.

Stalam’sÌýRF technology then takes care of the product itself, generating heat volumetrically inside the food rather than relying onÌýhot air, water, or steam to transfer heat in from the outside, killing pathogens fast and uniformly without overcooking the product.Ìý

How it works: spent coffee grounds are milled into a cold-water slurry, then passed through Flavourtech’s Rotating Disc Column — the grounds are heated to the desired temperature, and a continuous hydrolysis step is completed in 20 minutes. The solids are then separated from the extract and it is clarified to the required level. Based on precise temperature control and hold time, RDC coffee extract creates high yields without the typical intense acidity of soluble coffee. Customers can choose a process temperature which balances yield and flavor depending on the demands of the final product. The extract can also be concentrated to almost any level with their Centritherm^® evaporator technology.