Microwave experts
revolutionise global
food processing
Scottish food companies are benefiting from a revolutionary new
food processing method which has the potential to transform global
food manufacturing. The new microwave technology is not only
highly energy efficient, it is able to extend the shelf life of food
without destroying nutrients and changing taste.
A
AMT machine
“ is the a game-changing
piece of technology
with
companies
transforming their
processing and reaping
the rewards.
”
novel collaboration
combining both
commercial and
academic expertise to
explore the application of
microwave technologies
to the food and drink
sector, has already
transformed the way
some small Scottish food
and drink companies
are developing their
businesses. The project
draws on the technical
expertise of QMU
researchers in dietetics,
nutritional and biological
sciences and is led by
the commercial firm
Advanced Microwave
Technologies Ltd (AMT).
The ability for companies
to add shelf life to
their products while
preserving flavour and
nutrients has resulted, for
some, in major business
expansion plans and a
new supply route to the
global export market.
The technology is the
brainchild of Dr Yuriy
Zadyraka and Douglas
Armstrong from AMT, which
is emerging as one of the
world’s most innovative
u s e r s o f m i c ro w a v e
technology. With expertise
in nutritional analysis, the
initial product validation
work was undertaken by
QMU which helped AMT
establish a route to market
in the food and drink sector.
Trials involving commercial
food businesses helped
researchers prove that
16
QMYOU / Knowledge Exchange
the new technology is a
very gentle process of
pasteurisation and can
extend the shelf life of food
and drink without destroying
nutrients and antioxidants
and without altering taste.
D o u g l a s A r m s t ro n g ,
Director of AMT explains:
“We have developed
a unique way of using
microwaves to heat liquids,
suspensions and semi solids
on a continuous basis. It
was initially developed for
use in the waste industry
however, we were keen to
explore its use within the
food and drinks industry.
Following an introduction
by Interface*, we began
working with a team of QMU
experts.”
Douglas continued: “We
conducted a trial with
fresh raspberry juice and
discovered that we could
very gently pasteurise the
juice and retain all of the
goodness of the fresh
product. ‘Get Juiced’ a
small Scottish supplier
of high quality fresh fruit
drinks, then approached
QMU with a problem. With
only an eight day shelf life
on its fresh orange juice,
the company was looking to
extend shelf life but maintain
the integrity of its product
as a healthy, nutritious,
flavoursome, fresh juice.
By putting the juice through
AMT’s gentle pasteurisation
process, the product life was
extended from eight days
to four weeks. In addition,
research has shown that
the AMT process kills
micro-organisms more
efficiently than conventional
thermal processing but
doesn’t diminish any of the
antioxidants or nutritional
content of the product.
Importantly for the company,
the gentle heating process
did not affect the taste of
the juice.”
Processing trials with
o t h e r f o o d p ro d u c t s
have generated not only
promising results in relation
to taste, but are offering
significant technical benefits.
QMU and AMT have looked
at how the system can be
used to reduce salt in certain
foods whilst also retaining
full flavour and extending
shelf life.
Douglas said: “Results
from this work are extremely
encouraging and we are
looking forward to producing
the research report. This
important work will allow
manufacturers to capitalise
not only on the economic
benefits of the system, but
on its ability to produce
healthier foods.”
The work carried out by
AMT and QMU has sparked
enormous interest in the
food industry. AMT is now
in discussions with a large
number of major companies
and has rapidly progressed
from trials to confirmed
orders with a number of
organisations.
Miriam Smith, Business
Development Executive at
QMU, said: “This has been
*Interface is a central hub connecting businesses to Scotland’s 24 higher education and research institutes.