PEF in Dairy Products

Ionic Pulse Technology

PEF Technology applied to Dairy

Fresh milk contains important heat-sensitive bioactive components, such as vitamins and proteins. The process allows for microbial inactivation of heat-sensitive liquids and viscous semi-liquids.

Increase dairy and egg storage.

Dairy

Microbial inactivation by PEF

There is growing interest in raw milk worldwide due to its health benefits and its intense, full-bodied flavor. Gentle preservation using pulsed electric field technology is an excellent way to make raw milk safe without losing nutrients or affecting flavor. Application areas in dairy products include the production of powdered milk by combining PEF treatment and spray drying at low temperatures, without destroying the activity of bioactive molecules. This reduces the microbial load of powdered milk and whey protein.

Processing liquid whole eggs with a combined PEF treatment and low-temperature storage allows for increased shelf life without the addition of preservatives. PEF treatment of liquid whole eggs decreases viscosity but increases color compared to fresh eggs.

Microbial inactivation Electro pasteurization dairy

Benefits

Light conservation.

Longer service life.

Increased process efficiency through reductions in energy, labor, and operating costs.

Vitamins, minerals, pigments, antioxidants and flavors are preserved, producing a healthier, fresher and more appetizing final product.

The bioactive proteins in milk are barely affected.

The extended shelf life results in greater flexibility for production planning.

Continuous process and rapid technique.

Small equipment footprint and quick start-up.

Low energy requirement.

24-hour technical support

IONIC-PEF equipment connects for remote diagnostics and support. With our team of on-site maintenance and spare parts engineers, we keep it up and running at peak efficiency.

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