Tag Archives: agitation

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.

 

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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.

Shaka Process

An in container sterilisation process has the real advantage that packaging takes place before sterilisation, negating any problems in packaging. A major disadvantage are the long cycle times and high heat inputs required which result in harsh product treatments.

The Shaka Process (not related to the Zulu King) offered by Packaging Technologies and Inspection

ShakaBrochure.pdf (page 1 of 4)-1.jpg

overcomes this by agitating the containers during sterilisation, thereby reducing heat transfer times for liquid and semi liquid products.

ShakaBrochure.pdf (page 3 of 4)-1.jpg

Images from Packaging Technologies and Inspection

 


The massively reduced cycle times reduce product damage and batch turn around times. Although the equipment is more costly for a given batch size the faster turn around time increases the hourly capacity and reduces the cost.

This is rather high tech equipment but the principles should be borne in kind and could be borne in mind and might initiate some interesting process and equipment ideas.