Mild preservation of baby food
Product examples: Vegetable and fruit puree, milk powder, infant formula
Aim PEF treatment: Microbial inactivation, reducing microbial load of powders
Increased shelf life, retained product quality
As PEF treatment kills micro-organisms, but leaves valuable vitamins, antioxidants, pigments and colors unaffected, a healthier, fresher and more appetizing baby food product is obtained compared to thermal preservation.
Combined PEF treatment and spray drying results in a reduced microbial load of dairy protein based infant formula. Proteins are hardly affected.
- Reduced microbial load of powders
- Higher process efficiency by reductions in energy, labor and running costs
- Vitamins, minerals, pigments, antioxidants and flavors are retained producing a healthier, fresher and more appetizing final product
- Bioactive milk proteins are hardly affected
- Extended shelf life results in greater flexibility for production planning
- Continuous process and rapid technique
- Small equipment footprint, quick start up of the process
- Low energy requirement
Pulsemaster has developed industrial scale equipment – named Conditioner – with treatment capacities up to 5,000 l/h (1320 US gal./h) for microbial inactivation.