PEF for sauces, dressings and marinades

Product examples: Tomato sauce, salad dressings, meat marinades.

Aim PEF treatment: Microbial inactivation, increased shelf life.

Increased Shelf Life

PEF processing effectively extends the shelf life of liquid food products such as sauces, dressings, and marinades. This method enhances microbial stability while better preserving nutritional value through cold pasteurization, as opposed to thermal pasteurization. The retention of vitamins, antioxidants, and pigments results in a healthier, fresher, and more appetizing product. The shelf life achieved is comparable to that of thermally pasteurized foods. Required field strengths for this process range from 10 to 20 kV/cm, with energy delivery between 50 to 120 kJ/kg. Refer to: Food preservation.
Also see: Food preservation.

Benefits of PEF

  • Targeted and controllable decontamination through permeabilization of microorganisms’ cell membranes.
  • Prolonged shelf life.
  • Increased process efficiency due to reductions in energy, labor, and operational costs.
  • Preservation of vitamins, minerals, pigments, antioxidants, and flavors, resulting in a healthier, fresher, and more appealing final product.
  • Minimal impact on proteins.
  • Extended shelf life enhances flexibility in production planning.
  • Continuous process and rapid technique.
  • Compact equipment footprint and quick process startup.
  • Low energy requirements.

More information

PEF is suitable for preserving liquids (microbial inactivation) in pumpable products with a particle diameter of less than 20 mm. Pulsemaster has developed industrial-scale equipment, named Conditioner, capable of treating up to 5,000 liters per hour (1320 US gallons per hour) for microbial inactivation.

PEF + Sauces, Dressings and Marinades?