Cool Wave Processing - Purepulse (PEF 2.0), cold pasteurization for liquid products

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Information about Cool Wave Processing - Purepulse (PEF 2.0), cold pasteurization for...
Food

Published on April 24, 2014

Author: CoolWaveProcessing

Source: slideshare.net

Description

See also:
www.cwp-bv.nl
www.purepulse.eu

Cool Wave Processing • Develops, manufactures and sells – PurePulse Equipment (and production lines) – Novel Cold pasteurisation – >> 21 days Shelf-Life of fresh juices – Fresh Taste, High Quality, acceptable prices – Food Design & consultancy (via TOP b.v. )

PEF Background

PEF Background + + + + + + + + - - - - - - - - Biological cell 1 volt

PEF Background + + + + + + + + - - - - - - - - Biological cell 1 volt Pore formation Cell rupture Irreversible Reversible

PEF Background + + + + + + + + - - - - - - - - Biological cell 1 volt Pore formation Cell rupture Irreversible ReversibleWe control this process very well. We control this process very well.

PEF Background Pulsed electric field time Fieldstrength Pulse duration (1-30 us) Repetition rate (10-100Hz) Low energy process !!! kV

Scale up challenges Product properties Chamber design (flow and electric field optimization) Generator design (pulse energy, field strength, total power) Optimal pulse electric field treatment Lowest energy input -> best Quality!

PurePulse = PEF 2.0 from Wageningen Optimization of flow electric field and generator design Cold in-line pasteurisation • Product temperature << 40°C • 4-6 log reduction yeast & moulds • Pilot available up to 600 L/hr • First commercial system 1200 L/hr

PEF 1.0 (current status) Year 1997 (Labscale USA)

Laminar flow Low temperature-time Low starting temperature HACCP & Novel Food approved

Product properties – Excellent Quality Fresh Juice PEF 2.0 • Same perceived taste as fresh-squeezed • Cloud loss (no inactivation of PME) • Product temperature << 45°C • 4-6 log reduction yeast & moulds • Shelf-life >>21 days @ 7oC depends on filling: hygienic or aseptic taste at end shelf-life depends on packaging properties and food chain conditions

No Quality Benifit ! PEF 1.0 (current status) Year 1997 (Labscale USA)

Pilot Scale facility available for application testing in Wageningen

Industrial Scale : 600-1800 L/hr

Partners – CWP with PurePulse (PEF 2.0)

Industrial Scale : 600-1800 L/hr PFN-Module Chamber Throughput Installed power 1x size 1 600 L/hr 16 kW 2x size 2 1200 L/hr 30 kW 3x size 3 1800 L/hr 40 kW Required power connection : <64 A @ 3x400V Cooling water : 1/2” connection Compressed air : 8 mm, 6 bar PurePulse generator (WxDxH) : 1.6 x 1.8 x 2.2 m

PurePulse

PurePulse Squeeze the Juice 1

PurePulse Store & Pump 2

PurePulse Controll of Temperature 3

PurePulse PurePulse 4

PurePulse CoolDown 5

PurePulse Hygienic Filling 6

Conclusions • PurePulse® is – the first commercial PEF system – that does in-line cold pasteurization – at large industrial scale (>1200 L/hr) – at product temperatures never exceeding 40°C – preserving fresh food product characteristics – with > 21 days shelf life (4-6 log reduction)

Why using PurePulse Technology? PEF 1.0 – Small scale pilot-facilities – No commercial application – No scale-up to industrial throughput’s – Temperatures of product are too high (>>60oC) – No quality benifit PEF 2.0 - PurePulse – 500 L/hr available for NPD. – Low temperature treatment (<40 oC) – Sufficient shelf-life (>30 days) – First lines commisioned – Sustainanble (energy sufficient) – Excellent, premium product quality – Price level similar to UHT – Applications: juices, smoothies, milk, vegetables

High Pressure (HPP) – Pilot facilities available – up to 3000 Liter / hr – Batch process – No aseptic filling req. – High investment costs – Costs per Liter 6-40 cent – Applications available PurePulse (PEF) – 800 L/hr available for NPD. – Commercial 1200-1800 L / hr – In-line process – Aseptic or high-hygenic filling – Low investment costs – Costs comparable with UHT – Applications on the market

HPP

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