Ozone used to pasteurise food
A new pasteurising technique, which up until now has been too expensive or difficult to put into production, is being used to preserve food.
Developed by Pastair in Lund, Sweden, the cold pasteurising technique creates ozone, by bringing in air. This air is then transformed into concentrated oxygen, which demolishes unwanted micro-organisms but doesn’t impact the active and healthy components.
The process is also more environmentally friendly than regular pasteurizing techniques as it excludes heat treatment and, therefore, lowers energy costs.
Cold pasteurising has always been a very interesting solution, but so far, the process solutions have been too expensive or too difficult to put into production,” said Plastir chief executive officer Johan Sjöholm.
“Our technique, the Pastair process, doesn’t cost more than any pasteurising technique and it is also more environmentally friendly.”
Skane Dairy is set to start a full scale testing of the Pastair technique as part of operations.
Ola Erici, chief executive officer of Skane Dairy, said: “A pasteurisation technique which doesn’t destroy active biological and healthy components, which worsens the quality of our products, is of great importance for us.”