Preservation

Since the first days of the Food Institute and continuing over the last 40 years, preservation of food has been and still is one of the Institute’s core businesses. It comprises methods and processes such as sterilization, pasteurization, heating with different means like cooking vessels, convection ovens, microwave ovens as well as cooling, freezing, MAP, clean room environment, smoking, dehumidification techniques and many more. Next to the preservation equipment there are all kinds of machines and tools available necessary for preparing and treating the components needed for different products.

You can draw on our sound and comprehensive know-how in these fields to solve problems in your company or to conduct trials in the Technical Center of KIN GmbH. This way you will be able to solve your food preservation issues for your own benefit.
 

Our service spectrum includes:

• Determination of all relevant process parameters for sterilization, pasteurization and other heating processes applied to food products
  
  
• Calculation of the necessary heating parameters according to the state-of-the-art of science and technology
  
  
• Verification of heating parameters used for storage and stability tests, microbiological and sensory evaluations
  
  
• Assessment and optimization of heat preservation methods using proven temperature test methods
  
  
• Validation of sterilization parameters on a rotational base
  
  
• Validation of sterilization parameters in case of product modifications (new recipes, new packagings, etc)
  
  
• Adaptation of traditional preservation methods to advanced preservation requirements
  
  
• Determination of shelf life information related to practice
  
  
• Adjustment of preservation methods to preservation requirements
  
  
• Application of inert gases for increased shelf life of products (MAP)
  
  
• Expansion measurement for the determination of optimum pressure control for single-serve plastic packs with film lids, soft packs, etc
  
  
• Comparison of preservation processes under energy considerations
  
  
• Reliable results for all temperature measuring ranges in food production
  
  
• Precise determination of the F-value for sterilization or pasteurization processes