PEF treatment of soups

Product examples: Gazpacho, vegetable soups

Aim PEF treatment: Microbial inactivation

Increased Shelf Life

PEF processing significantly extends the shelf life of soups, including fresh vegetable gazpacho. This method enhances the microbial stability of vegetable soups while better preserving their nutritional value compared to thermal pasteurization. Cold pasteurization ensures the retention of vitamins, antioxidants, and pigments, resulting in a healthier, fresher, and more appetizing soup. 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.
Also see: Food preservation.

Benefits of PEF

  • Targeted and controllable decontamination through permeabilization of microorganisms’ cell membranes.
  • Extended shelf life for fresh soups.
  • Higher 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.

Related pages

PEF + Soups?