IDM | Technology/IT Cold pasteurisation of milk Pulsed electric field technology enters the playing ground CoolWave Processing has given the technology of cold product pasteurisation by means of pulsed electric fields a massive further development. The first PurePulse lines are now operating on industrial scale in the juice industry and CoolWave has set out a stra tegy to enter the world of milk processing. IDM spoke with Dennis Favier from CoolWave about the new technology. "Pulsed electric fields are not new at all but the concept was only existing at universities and within research communities up until shortly. In 2010, CoolWave Processing was established to enhance the 6 · 9 2016 | international-dairy.com development of this techno logy," explains Mr. Favier. The principle of the pulsed field is that a liquid product enters a chamber in which it is exposed to a fast series of electric pulses. The pulse frequency is 10 – 100 Hz which gives a pulse duration of 1 – 30 μsec. This is enough to damage the cell wall of microorganisms causing their inactivation. CoolWave points out that their technology is a low energy process. This guarantees that the raw product characteristics in taste or protein/constituents quality are kept while the shelf life can be extended to a level comparable with normal pasteurisation. For milk, PurePulse may deliver a shelf life of 10 days, claims CoolWave. Compared to High Pressure Pasteurisation (HPP), the other cold pasteurisation technology commercially available, PurePulse is a continuous process that requires significant less investment and allows for a higher throughput. Cool- Wave has PurePulse lines already installed in the fruit juice industry that runs at capacities of up to 1,800 liters per hour. The shelf life of the purepulsed juices is up to 21 days.
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