Shaka Pasteurisation Technology – Evaluation

In a previous post I described the Shaka Technology based on the company’s literature.

A recent post in Food Production Daily confirms the benefits of the technology.


Research centre gives sterilization method thumbs up.jpg

from: Food Production Daily
(click image for full story online)


An October report by The French national food conservation research centre (CTCPA) stated that the process of “rapidly shaking packaged food products during sterilization reduces the processing time significantly and improves the colour, flavour, texture and ‘mouth feel’ of the food.” This was a result of being able to reduce the sterilisation cycle time by up to seven times.

Zinetec, the suppliers of the technology, say that the technology can be used with many canned, pouched and bottled food products and is suitable for thicker products, including those with larger solids. These include soups, sauces, ready meals, spreads, dips beverages, chopped vegetables and baby foods.

The capital costs is similar to conventional retorts but that the technology brings the kind of advantages to bottled foods that UHT brought to liquid foods.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.