Food Processing

Pasteurization of fresh pasta with RF

Realization of a radio frequency process for the pasteurization and contemporary drying of fresh or stabilized pasta

The novelty of this technology consists in the contemporary pasteurization and drying of the fresh pasta. In conventional processes these operations are separated in six different phases: pasteurization with steam, drying with hot air, cooling, packaging, pasteurization and final cooling of the package.
 STC has developed a process which reduces the productive cycle in only three phases: pasteurization and contemporary drying of the pasta, aseptic cooling and packaging, with consequent reduction of the production costs, a simplified process and, most important, improvement of the qualitative and organoleptic characteristics of the final product.

The construction of the plants designed by STC has been delegated to two external constructors. One constructor built the pasteurization-drying machine at radio frequency, while the second one was charged with the installation of the whole fresh pasta production line.

STC has followed directly the technological start-up and the training for the staff responsible for the plant.

The technology for this application is protected with patent N° BR2006A000008.
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Industrial plant for the production of fresh pasta
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Fresh pasta stabilized with STC technology