VEGETABLES IRRADIATION
Over 40% of food losses and food waste in developing countries appear at the post-harvest stages, while in industrialized countries over 40% of food losses and food waste occur at the retail and consumer levels. And the most common cause of these losses are bacteria and insects (50-80%).

IONIZING RADIATION TECHNOLOGY

Electron beam and X-Ray treatment of agricultural produce - potatoes, onions, garlic and other kinds of vegetables - is used to eliminate insects and their larvae, reduce pathogens that cause food spoilage and pose a hazard of soil contamination, storehouse infestation and become a danger to human health.

Electron accelerator uses high energy of electrons and X-Rays to induce breaks in the DNA of pathogens and insects, and thus kill them. Electron beams and X-Rays affect biologically active elements of vegetables, and inhibit growth and thus sprouting.

During the treatment process the produce is supplied into ionizing radiation zone on a conveyor system in bulk, in bags or on pallets.

The treatment can be done for products with temperature varying from 0°C to +50°C.


Results of vegetables irradiation
Processing vegetables by ionizing radiation positively affects the quality of products, such as potato, onion, garlic, etc., and ensures the safety of food circulation.

Processing by ionizing radiation eliminates insects and their larvae, and also reduces the number of pathogenic microorganisms, such as rhizoctonia, phoma, and wide spread phytopathogens affecting agricultural produce and causing the following diseases: mycosis, phomosis, moulds, phytophthora, bacteriosis, etc.

Irradiation inhibits sprouting thus extending products' shelf life. After irradiation potatoes can be stored at a temperature within +15°С for up to 8 months. One of the important qualities of potato after irradiation, apart from sprouting inhibition, is the maximum preservation of the potato weight.

Shelf life extension allows expanding sales markets and increasing export volumes.

Cellular and molecular structure of produce is not affected by irradiation. All nutrients and vitamins are retained for the entire product shelf life.

No residual radiation in products after treatment. Many studies prove the safety of irradiated foods.
One of the advantages of using electron accelerators for vegetables irradiation as opposed to Co-60 manifests in the considerable economic efficiency, since vegetables treatment is seasonal. Electron accelerators operate and consume electrical power only during the treatment, whereas Co-60 cannot be switched off, and it's energy is wasted during off-season. #substitutionCo-60
Beamcomplex manufactures ready-to-install modules that consist of a container type body, in-built electron accelerator, integrated conveyor system, cooling system, ozone exhaust system and other ancillary systems.

Modules are designed for placement at vegetable storehouses, as well as in irradiation facilities for inline processing of transit produce.

The company manufactures the following models for vegetables irradiation:

1. Portable module for treatment of bulk products in a single layer.
Throughput: Over 360 MT/h
Power consumption for 1 MT: up to 1 kW/MT.

2. Stationary module for treatment of bulk products in a single layer.
Throughput: Over 550 MT/h
Power consumption for 1 MT: up to 1.5 kW/MT.

3. Universal module. Designed for treatment of products packed in boxes or bags with dimensions up to 1100х500х500 mm.
Throughput: Over 300 MT/h.
Power consumption for 1 MT: up to 2 kW/MT.

4. Module for treatment of palletized products.
Throughput: Over 200 MT/h.
Power consumption for 1 MT: up to 4 kW/MT.
Contact us
info@beamcomplex.com