FOOD INDUSTRY

Development, installation and operation of unique and the only accelerator complexes in Russia adapted to operate at the "minimum" processing modes required for food and various food raw materials

“Minimum” modes
with high scan rate and absorbed dose accuracy
5 to 9.5 MeV
the ability to regulate the energy of electrons
Development of logistics solutions
unloading / loading, moving and storing food products in the center / workshop
Solutions
for storage and processing of chilled and frozen products
Unique experience
in processing more than 30 000 tons of food products at Tekleor LLC
Over 15 standards
for food processing

We work in the system "Mercury"

Automated system for electronic certification of cargoes, for which the state veterinary control is established in the territory of the Russian Federation.

TECHNOLOGY SAFETY CONFIRMED

main effects

Microbiological safety

Ensuring the microbiological safety of products for during the already declared expiration dates in accordance with TR CU 021/2011, SanPiN 2.3.2, etc.

Product safety in case of non-observance of storage conditions

The solution to one of the main problems is to ensure the safety of products "on the shelf" at elevated temperatures

Extended shelf life

Increase the existing safe storage time of your products from 2 to 5 times, due to a significant reduction in TMP and spoiling microorganisms

Reduction or complete elimination of chemical additives

Possibility to create «Clean Label»

New ways of implementation and intensification of technological processes

New markets due to increase in safe shelf life, new sales segments, including premium ones, due to renunciation of chemical additives. Develop and expand your production with more efficient technologies, reduce risks along the entire HACCP chain

Technical and technological support of the project

Comprehensive project support after its launch. Extended warranties and consulting options. Lifetime support and assessment of the condition of the supplied equipment

ADVANTAGES

Processing in final consumer packaging (for example, vacuum and MGS, including those already packed in shipping containers)
No product heating (processing chilled and frozen products)
High technology efficiency (complete inactivation of pathogenic, conditionally pathogenic microorganisms, significant reduction of spoilage microorganisms)
Preservation of organoleptic, biochemical and other quality indicators of products

STANDARDS

GOST 33 820−2016. The meat is fresh and frozen. Guidance on irradiation for the destruction of parasites, pathogens and other microorganisms.

GOST 33 825-2016. Packaged semi-finished meat products. Guidance on irradiation for the destruction of parasites, pathogens and other microorganisms.

GOST 31 454-2017. Guidelines for the irradiation of fish and seafood for the suppression of pathogenic and spoilage microorganisms.

GOST 34 155-2017. Guidelines for dosimetry in the study of the effects of radiation on food and agricultural products.

GOST 34 156-2017. Guidelines for Dosimetry in Food Processing with Gamma Radiation.

GOST 34 157-2017. Guidelines for Dosimetry in Food Processing with Electron Beams and X-rays.

GOST ISO 14 470-2014. Radiation processing of food products (Fundamental Interstate Standard for Food Irradiation, put into effect on 01/01/2016).

GOST 33 800–2016. Irradiated food products.

GOST 33 339–2015. Radiation processing of food products.

GOST 33 340–2015. Food products treated with ionizing radiation.

GOST 33 271–2015. Dry spices, herbs, vegetable seasonings. Guidelines for irradiation for the control of pathogenic and other micro-organisms.

GOST 33 302–2015. Fresh agricultural produce. Guidelines for irradiation for phytosanitary treatments.

GOST 31 672–2012. Food products. The method of electron paramagnetic resonance for the detection of radiation-treated products containing cellulose.

GOST 31 652–2012. Food products. The method of electron paramagnetic resonance for the detection of radiation-treated products containing crystalline sugar.

GOST R 52 529-2006. Meat and meat products. The method of electron paramagnetic resonance for the detection of radiation-treated meat and meat products containing bone tissue.

Directions