Minimal processing

The term “minimal processing” comprises methods which alone or in combination with others provide for a gentle and value-preserving treatment of food compared to some traditional processes. The scope of minimal processing is depending on what the specific food products requests from production through the distribution chain to consumption.

Among these technologies are processes like high pressure treatment, ohmic heating, high frequency technology, microwave, induction, pulsed electric field (PEF) and other applications, but also infrared radiation. It is well known that the infrared treatment of food products, in particular the surface of bread and cakes, immediately before the packaging stage results in a significantly longer shelf life.

For quite some time now, KIN GmbH is engaged in the utilization of this technology to apply it to other products as well. Within the scope of the 2. Infrared Project, tests are currently conducted to find out to what extent the shelf-life of frying sausages can be prolonged by surface degermination via short-wave infrared radiation and subsequent MAP packaging.
 

Beyond the current projects we offer the following services:

• Performing of feasibility tests for surface degermination at different products
  
  
• Performing of feasibility tests for the pasteurization of packed products (unprinted film)
  
  
• Determination of process parameters for surface degermination using IR treatment
  
  
• Verification of process efficiency using storage and stability tests and microbiological examinations
  
  
• Performing of challenge tests for testing the efficiency of the treatment (death rate)