Pulse Electric Fields (PEF)
PEF works by puncturing the cell membrane, whatever the size of cell. The process is targeted, gentle and clean. Pulsed Electric Field (PEF) processing is making its way from the lab to market implementation. This novel preservation method opens new perspectives for the food industry. It can be used to preserve liquid bulk products such as fruit juice, milk, yoghurt and soup. The electric impulses can be applied homogeneously through the product and the technology is readily applicable for the pasteurisation of liquid foods at low temperature.
The PEF pilot unit from ELEA is expected to arrive before mid 2020.