Keep food fresh longer

Being non-toxic and residue-free PureFize can be used to treat fresh produce, such as fruits and vegetables or bread, before packaging to ensure freshness while preserving nutrients and taste. PureFize can also keep products fresh longer in refrigerators and storage cabinets.

Just as an example, we recently tested PureFize on hot dog buns. One sample was exposed to PureFize for five minutes on both sides before being placed in a plastic bag sanitized with ethanol. The other bun was placed directly into a bag sanitized similarly. The buns were left in the bags for 30 days. The images below show the distinct difference in bacterial growth and mold.

Do note that we wouldn’t recommend eating the bread treated with PureFize because, after 30 days, it was just too dry. But imagine being able to prolong the life span of bread for a few days more. This means enhanced quality, reduced food waste and money savings.

No heat management needed

Treating food in the production environment may involve high temperatures caused by ovens, etc. Consider this in the summertime or in some of the hottest countries in the world. Alternative UV technologies struggle at temperatures beyond 50°C, which causes them to lose intensity (effectiveness) or even stop functioning.

Not so with PureFize. It is suitable for applications at any given temperature. Hot, cold, or anything in between, PureFize gets the job done without breaking a sweat. This also means that no consideration for cooling or heat management is needed when designing the integration of PureFize.