The difference between PEF and PEF 2.0 explained

When explaining the PurePulse method the term PEF 2.0 is often used. This is the improved version of PEF. But what is that difference exactly? Let us explain:

The 1st generation PEF works with a pulsed electric field at a high frequency. In this process the treated product is heated up to 60°C or even 70°C. This makes the impact on the product similar to regular pasteurization or hot fill: a long shelf life, but only very limited quality gains in terms of taste and nutrient retention. A minor benefit, and that is why this PEF method was never fully embraced by the food industry.

Cool Wave Processing has solved this problem by developing PEF 2.0. The pulse frequency used by PEF 2.0 is much lower, as a result of which the temperature of the product does not exceed 40°C to 45°C.

PurePulse now also available for small-scale production

Cool Wave Processing introduces a new, smaller-scale version of the PurePulse system: the PurePulse 350L system, with a throughput of 350 liters per hour. Because the system is smaller, the investment is also lower. This makes the technology more accessible for small-scale producers.

Wouter de Heij, director of Cool Wave Processing: “Implementing a new preservation method remains a challenge for many producers. With this entry-level model, we lower the threshold. Fresh, natural and a long shelf life will remain an important issue for the industry. By starting small and then being able to scale up, the risk for producers is limited. In addition, the PurePulse system is 3 to 4 times cheaper in investment costs compared to the entry level of the HPP technology.”

Better cold pasteurized than cooked until nothing’s left

Fresh, cold pressed juices contain naturally a lot of healthy micronutrients and enzymes. When fruit and vegetables are heath pressed or heath pasteurized most of these micronutrients and enzymes are lost. Cold pressing is a mild way of pressing that optimally preserves the taste and nutrients.

The combination with PurePulse as a mild pasteurization method is ideal, because none of the benefits of cold pressing are lost. Besides, it extends the shelf life of your cold pressed juice from a few days to a few weeks without heating or high pressure. The arrival of this technology makes heating juices for safety and shelf life reasons unnecessary.

The pros and cons of various pasteurization methods

Multiple outbreaks of E coli and Salmonella the last 15 years raised concerns about the safety of fresh fruit and vegetable juices and the latest generation of cold pressed juices. This created the urge to develop better pasteurization methods and equipment in order to save the juice industry and particular consumers. In the beginning there was simply thermal/heat pasteurization, but within the last decade there has been a vast number of pasteurization methods developed.

Every new method is an attempt to find a better way of pasteurizing. Better, in terms of pasteurization, usually means to further extend shelf life and preserve taste, look, and other sensory aspects, while effectively killing harmful bacteria and pathogens. This article gives a brief overview of the current pasteurization methods and technologies.

Method Thermal / non-thermal Time Notes
Low Temperature Long Time Pasteurization (LTLT) Thermal: 60°C – 70°C 30 – 60 minutes Classic method with a lot of undesirable quality changes during the process.
High Temperature Short Time (HTST) Thermal: 70°C – 90°C 1 minute Widely used nowadays, but due to heating nutritional value, taste and color breaks down.
High Pressure Processing (HPP) Non-thermal Ca. 2-5 minutes Through the use of extremely high pressures (500-600 MPa) for usually about 2-5 minutes, the microbes are “crushed” to death.
Pulsed Electric Field (PEF) Non-thermal < 5 seconds PEF uses lower temperatures than thermal pasteurization, in combination with a pulsed high voltage (25,000 Volts) across a gap through which the juice flows. This allows for lower temperatures than thermal pasteurization. PEF 2.0 is even a non-thermal treatment.
PurePulse (PEF 2.0) Non-thermal < 2 seconds Laminar flow treatment resulting in a much lower peak temperature treatment compared to a normal PEF treatment.
Ultraviolet Light (UV) Non-thermal < 5 seconds A cheaper method than thermal for producers, whom could simply not afford a thermal pasteurizer. UV is a method for the lab, and not for industrial processes. UV inactivates vitamins and not sufficient microbial inactivation is obtained.
Membrane Filtration (Ultrafiltration and Microfiltration) Non-thermal < 5 seconds Traditionally these methods are used for filtration, and are able to actually filter out microbes as well. The effectiveness depends on many factors and is generally more applicable for more processed juices that are filtered anyway, like clear apple juice, hard cider, or beer. Since these methods cause color changes and some flavor changes, they are not widely used for natural juices that contain a cloud.

As you can see, there are many non-thermal pasteurization techniques that can be an alternative for the classic thermal pasteurization methods. The most serious alternatives for commercial juices and smoothies producers are HPP and Pure Pulse (PEF 2.0). The advantages of no loss of nutritional value, taste and flavor are nowadays for consumers of big importance. More information about these techniques you can find on the TOPwiki, which is developed by partner TOP.

The first cold press technology that meets European hygiene standards

The Dutch companies JFPT/foodlife and Cool Wave Processing have joined forces and developed a new cold press technology. “The Cold Press No. 1” fully complies with the latest European legislation for hygiene (EHEDG) and safety (CE). With cold pressing both nutrients and flavour of fresh fruit and vegetables juice will remain best preserved.

In the United States, the cold press technology has been used for decades and has become the standard in juice production. The demand for healthy, fresh and natural juices is also on the rise in Europe, and therefore the demand for cold pressing too. JFPT/foodlife and Cool Wave Processing have designed the new press to exactly meet the European standards.

The Cold Press No. 1 is built mainly from stainless steel, even the electrical cabinet that is normally made of plastic. It has round pipes instead of pipes with straight angles and all the plastics are blue instead of white. This makes it the first cold press that completely complies with the strict EHEDGE guidelines. Current presses demand for high maintenance and are difficult to clean; these two aspects are especially taken into account in the design of the new press.

Combined with the mild preservation technology PurePulse from Cool Wave Processing, the two companies offer a complete package for producers of fresh fruit and vegetable juice. Interested producers can discover the new press in the test center of JFPT/foodlife in Zwolle. The first series of The Cold Press No. 1, with a capacity of 100 liters per hour, will be delivered in December. From the beginning of January the next 10 presses are available. Cold presses with larger capacities will be available in the course of 2015.

Contact info@coldpresses.eu for more information.

Coldpressing facility for fruit and vegetable juices in The Netherlands

Producers of fruit and vegetable juices that are interested in producing fresh, cold pressed juices, but want to test first, can come to the cold press pilot facility at TOP bv in Wageningen. Here, producers can perform tests to find out which pressing method is most suitable for their juices. The demand for healthy juices is increasing and coldpressing is the best way to preserve the healthy nutrients in fresh juices.

The cold presses of TOP b.v. are of course also part of this pilot facility. CoolWave Processing has made arrangements with TOP to make different industrial pressing techniques available. For example, producers can test with the small CP01press that has got the same effect as our largest press, the CP20. The unique thing about the pilot facility is that the pressed juices can directly be treated with the mild pasteurization method PurePulse. This makes the juice safe because harmful bacteria are killed, but without loosing the healthy nutrients. It also gives the juice a couple of weeks shelf life, without loss of flavor.

We are proud to be able to help producers make the best decision with regards to their equipment. As a juice producer starting with cold pressing, it can be very hard to decide what equipment to buy as the ideal press technique may differ for each product. For example a screw press is best for leafy vegetables, while a hydraulic press is best for fruit and vegetables with lots of flesh. We invite you to come over to Wageningen and find out yourself what solution suits your products best.

Read more about the press principle of our ColdPress juice extraction equipment.

Did you know there is loads of (free) information on PEF 2.0?

During the development of PEF 2.0 we have collected a lot of information on the technology. And we still are. This helps us in making the story on the technology stronger, and convince future users of the potential of the technology. In order to help you with the orientation on the technology and its benefits, we have launched different platforms where we share the information we have.

On our Slideshare you can find various reports on consumers perception, FDA requirements, the effect of pH and temperature during PEF treatment on micro organisms, quality changes in PEF treated juices during storage and so on.

On our Pinterest board we share a lot of inspirational content, such as pictures of products that are treated with PurePulse, movies and presentations about the technology and its applications.

The wiki page of PurePulse provides extended information about the possible applications of PurePulse on food products. Here you can learn everything about how it works, what the parameters are, the benefits of course and the costs.

If you have a question on which you cannot find the answer on these pages, or you just want to have a conversation about PurePulse and your production process, do not hesitate to contact us. We are here to help you.

Read more about the second generation Pulsed Electric Field, PurePulse.