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To heat packaged foodstuffs different techniques can be used like an autoclave or steam cabin. The packaged food is placed into a vessel and the surrounding medium is heated to pasteurisation and sterilisation temperature. This heats the product from the outside in.
Shaka® is one of the processes used to heat packaged foodstuffs. The packaged product is placed into an autoclave that is shaken with a firm, horizontal movement (figure 1). This shaking allows the heat to be distributed more quickly through the product, reducing the heating time with a factor 10 (figure 2).
Shaka® is best used for thin, fluid products like soups, juices and vegetables in water that are heated by conduction or convection.
Figure 3 shows two samples of Béchamel sauce. The sample on the left is treated with a rotating autoclave, the sample on the right is treated with Shaka. It is shown that the sample on the right has a better colour than the one on the left.
Pros and Cons
- Hight sterilization temperatures without the risk of boiling over or burning the product
- Sterilization process is much quicker than the static, conventional processes
- The quick process results in energy saving of about 50%
- This technique can not be used for products with a high viscosity
Availability of machinery
Commercial Shaka-systems are available. As far Er zijn commerciële Shaka-systemen op de markt verkrijgbaar. Based on information available they are produced by Allpax Products Inc. (USA) and Steriflow SAS (France).
These companies provide in a pilot test possibility. Also a Shaka® proces pilot plant can be found at Campden BRI (GB).
Costs depend on the type of product to be treated.
Shaka-autoclave at the Anuga FoodTech 2012: