In my cub reporter days, I worked part-time at a service station and auto parts store. My job primarily consisted of accepting payment from those purchasing gas and selling the sundries one might pick up at a neighborhood quick-stop shop. 

The development of pasteurization as a method to destroy pathogenic bacteria in food and drink and, therefore, aid in food safety, dates back to the 19th century. However, the origins of heating (rather than cooking) food and drink for the purposes of preservation go back to China in the 12th century, where the technique was used to keep wine fresh and drinkable. 

Recent energy cost increases and the introduction of anaerobic thermophilic processes as part of wasted industrial process and municipal-sludge digestion has prompted the use of heat recovery exchangers. 

Macrowave is suited for batch or conveyorized applications for bagged or bulk product.  In the pasteurization system, a radio frequency (RF) generator creates an alternating electric field between two electrodes.

Having just returned from a few days at the Wisconsin State Fair, all things dairy are on my mind.

Flame pasteurization system pasteurizes the surface of a food product. A flame tube removes the skin and outer layer of an onion before passing it through a cold bath to cool. 

Two separate investments totaling more than $11 million in microwave energy-based food processing technology will be used for research to improve the quality of ready-to-eat meals.

HRS Heat Exchangers has received two orders for thermal solutions for sludge and waste food applications for a major environmental company in the United Kingdom.

The pasteurizer for the Valencia site is part of a complete line for blending and processing concentrate and will process 13,228 lb/hr of concentrate.

Macrowave uses a high frequency electric field to effectively control pathogens.