Resource Efficient Innovations Database (REID)

Improved mild preservation technique significantly extends fruit juice shelf life

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Improved mild preservation technique significantly extends fruit juice shelf life
A breakthrough in mild preservation technology for pumpable liquid foods and beverages destroys spoilage bacteria without loss of quality.
In Use – The technology was officially launched at the Anuga FoodTec show in May 2012. The first unit has already been installed and is in use in by a fresh juice manufacturer in the Netherlands.

Benefits
Product Waste Reduction, Shelf life extension

Product Categories
Drinks, Food

Relevant Materials
Not Applicable

Relevant Packaging Formats
Not Applicable

Supply Chain Phase
Filling

Details

A breakthrough in Pulsed Electric Field (PEF) preservation technology for could significantly extend product shelf life of fresh fruit juices, smoothies and other pumpable liquid foods and beverages by destroying spoilage bacteria without loss of organoleptic qualities.

Standard PEF preservation technology has been available for some time. The process involves subjecting the product pulsed electric fields at very high frequency, which destroy mirco-organisms by breaking down the cell membranes.
However, to date in order to achieve appropriate levels of bacteria control high energy input levels were required, resulting in temperature increase of the product and associated product quality reduction. In this improvement on the process, the chamber has been redesigned to create a more equally divided electrical field whilst also delivering the pulses very accurately. As a result of this innovation, less energy is put into the product and much lower temperatures are achieved.
Subsequently, a high level of bacteria destruction is achieved without adversely affecting the product's organoleptic qualities. This means that fresh juices and similar products which may otherwise not be subjected to preservation techniques in order to maintain taste quality can now be preserved without reducing their consumer appeal.
 
The content in this entry has been obtained from publicly available information sources only (e.g. press releases, website and trade press articles) and is subject to completion of a validation process with the technology supplier.

Potential Benefits

Fresh juices and similar products which may otherwise not be subjected to preservation techniques in order to maintain taste quality can now be preserved without reducing their consumer appeal. The technique extends the shelf-life of fresh juices from approximately 6-8 days to up to 21 days. This is likely to lead to considerably less product wastage both in the supply chain and in the home.

Intellectual Property

This process, branded as PurePulse®, is the proprietary technology of Coolwave Processing.

Consultant View

There are other solutions and technologies available which also seek to extend the shelf life of fresh juice products. Readers interested in this area should make further searchers of the REID database using combinations of filters and terms such as “food and drink”, “fruit juices”, “shelf life extension”, “active packaging”, “antimicrobial” and “scavengers”.

Contacts and Further Information

Frank Smeltink – Commercial Technologist
CoolWave Processing
Agro Business Park 10
6708 AE Wageningen
Tel: +31 0317 – 466 270
Email: info@cwp-bv.nl
http://purepulse.eu/

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