PEF treatment of soups
Product examples: Gazpacho, vegetable soups
Aim PEF treatment: Microbial inactivation
Increased shelf life
PEF processing extends the shelf life of soups such as fresh vegetable gazpacho. While the microbial stability of vegetable soups is improved, their nutritional value is better retained by cold pasteurization than by thermal pasteurization. The retention of vitamins, antioxidants and pigments gives a healthier, fresher and more appetizing soup. The shelf life is comparable to that of thermally pasteurized foods. Required field strengths range from 10 to 20 kV/cm and the energy delivery is 50 to 120 kJ/kg. See also: Food preservation.
- Targeted and controllable decontamination enabled by permeabilizing cell membranes of micro-organisms
- Longer shelf life of fresh soups
- 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
- Proteins are hardly affected
- Extended shelf life results in greater flexibility for production planning
- Continuous process and rapid technique
- Small equipment footprint and quick start up of the process
- Low energy requirement
For preservation of liquids (microbial inactivation) PEF is applicable to pumpable products with a particle diameter of less than 20 mm.
Pulsemaster has developed industrial scale equipment – named Conditioner – with treatment capacities up to 5,000 l/h (1320 US gal./h) for microbial inactivation.