PurePulse preserves nutritional values in fresh pomegranate and extends shelf life

Pulse Electric Field treatment (PEF) by CWP

Pomegrenate juiceMild pasteurization with PurePulse makes it possible to preserve more valuable nutrients during the production of pomegranate juice. This results in a longer shelf life without losing a lot of nutritional value, which is exactly what retail is asking for. This is a big step forward compared to the process of plain pasteurization.

Pomegranate juice naturally contains healthy ingredients, like anti-oxidants, vitamins and micro-nutrients. Because of these healthy ingredients, and because it is not as sweet as a lot of other fruit juices, pomegranate juice has become very popular in the past few years. But to get the juice on the market with sufficient shelf life it must be pasteurized (heated), sometimes even more than once. In that process a large part of the nutrient value is lost.

By treating the juice with pulses in an electric field (Pulse Electric Field, PEF 2.0) sufficient shelf life can be obtained without losing the nutritious properties. In addition the taste remains much closer to the original fruit juice.

This treatment has been made possible by PurePulse, the technology developed by the young tech company CoolWave Processing. During the process the maximum temperature remains below 50°C. Through this mild form of pasteurization all benefits of the pomegranate are preserved in the juice.

For other fruit juices, like apple juice and orange juice, PurePulse is already being used because of the good results in mild conservation with the preservation of nutritional values.

Posted in Cool Wave Processing, News, PurePulse

Batch size is crucial for design. Do you know your optimal batch size?

Large-scale processing of drinks and juices almost always happens through continuous processing technology.

Through heat exchangers amounts of thousands to ten thousands liters of juice, drinks or milk are pasteurized and then filled into bottles or cartons. The capacity of the industrial fillers is mostly expressed in number of packs per hour, while the capacity of the heat exchangers is expressed in liters per hour. Between a filler and a pasteurizer (also when using a PurePulse system), often one or more sterile tanks are placed.  At the design of a complete production line some serious engineering is required. To conduct this engineering process in a successful way, the so called typical batch size is crucially important.

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It seems strange to talk about batch size in relation to continuous processes, but the explanation is simple. Despite the fact a continuous production process can operate for 20 hours, in practice you only need a certain amount of bottles of a certain recipe. The customer doesn’t want an infinite number of bottles, but for instance just 10 pallets of 2,400 bottles each. If another customer requires the same recipe in the same bottle, but with a different label, all you need to do is change the label on the filler and the ready made recipe can be taken from the buffer tank. Suppose this second customer needs 5 pallets of 2,400 bottles. The sum of the amount of liters per customer for the same recipe determines the batch size.

Suppose in a factory this batch size lies typically between 2,500 and 10,000 liters, then often a buffer tank of about 15,000 liters is chosen. Filling machines are often the most expensive ones in a production line and in practice you therefor wouldn’t want this machine to stand idle. A filling machine of for instance 10,000 bottles per hour and a bottle size of 250 ml, treats 2,500 liters per hour. The pasteurization- or PurePulse-machine will then be dimensioned at a larger throughput.

In above mentioned example 36,000 bottles need to be produced, equaling 9,000 liters. The filler then needs 4 hours to process this batch and the pasteurization- or PurePulse-machine for example 2 to 3 hours. Of course food producers want as large a batch as possible – for the lowest costs per unit – but in the end the customer demand determines how much really should be produced.

#6 optimal_batch_sizeA food producer needs to estimate the market demand beforehand and based on that determine what his batch size should be. Then the rest of the engineering isn’t so complicated.

Do you know what the minimal, typical and maximal batch size for you should be? Cool Wave Processing is ready to help you in your search; contact us through .

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CoolWave Processing at IFT in Chicago

Visit CoolWave Processing at the IFT in Chicago at the Holland Food Valley Pavilion

IFT2016HollandFoodValley

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Cold Press and PurePulse technology, a golden match

PurePulse technology enables juice producers to maintain the fresh quality of fruit and vegetable juice beverages. But to achieve the best results it is important the processed juice has the best quality to begin with. The Cold Press No.1 is a juice extraction machine that can extract the juice out of most fruits and vegetables with high extraction yields without negative impact on flavor, vitamins and enzymes.

Naturalicious

The Cold Press No.1 uses hydraulic pressing plates, squeezing the juice out of the fruit or vegetable pulp into a filter bag, with pressure up to 180 bar. On top of this the cold pressing equipment is hygienically designed in such a way that it is easy to clean, reducing the risk of contamination of pathogen micro-organisms.

The juice that is extracted using the Cold Press no.1 is best preserved using a cold pasteurization method such as PurePulse, resulting in a fresh juice containing all nutrients, enzymes and flavor for a shelf life up to 3 weeks. This is, as we at CoolWave Processing believe, the future of the juice industry.

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PurePulse makes raw milk safe

Obsolete legislation does not fit with modern technology

Raw milk contains bacteria that can damage your health. Through heating (pasteurizing or sterilizing) the damaging effects are impeded, but it also changes the nutritional value and taste of the milk. PurePulse makes it possible to render bacteria harmless while taste and quality of the raw milk are preserved.  

PP1200

The PurePulse system PP1200

PurePulse is the technology of the technology company CoolWave Processing from Wageningen. It is a modern preservation method in which a series of short electric pulses are generated. These pulses inactivate bacteria in the food. This accomplishes a shelf life comparable to heat-pasteurized products.

A disadvantage of heat-pasteurizing is that a lot of proteins and other healthy components from the raw milk are destroyed while being cooked. The short electric pulses of PurePulse don’t heat the milk, which means taste and healthy components of raw milk are preserved.

However, a nearly 70 year old law prohibits the sales of unheated milk outside the yard of the farm; only heat-pasteurized or sterilized milk can be sold freely in the supermarket. This ancient law does not take into account the possibilities of modern technology, like PurePulse. Scientific research over the past ten years has delivered sufficient evidence for its effective functioning. The technology has already been developed to an industrial scale.

That’s why CoolWave Processing makes a friendly request to the government:
modernize the law and create room for innovation, to make it possible to use the valuable aspects of raw milk to their full potential.

In cooperation with dairy companies and dairy farmers, CoolWave Processing is also researching the possibilities for processed dairy like yogurt and cheese.

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Safety of fresh nut milk is not obvious

how-to-make-almond-milk-3Just like cow milk, nut milk isn’t sour, which means that the acidity (pH) is high. When performing a correct risk analysis (as a mandatory part of HCCCP) , you will quickly conclude that there is a potential hazard for food safety, caused by growing spores of pathogenic bacteria (like Clostridium Botulinum) present in the nut milk, which can make consumers seriously ill.

That is why sterilization (>122C) is often chosen to kill the pathogenic spores, making the product safe. This gives the product a long shelf life without cooling, but unfortunately the taste will have deteriorated significantly.

Another option to produce safe nut milk is by adding fruit. The combination of nut milk and fruit lowers the acidity, and in addition tastes great. By subsequently applying PurePulse, fruit-nut-milk can even obtain a shelf life of 21 days, without the loss of taste or nutrients.

Finally, a little secret: CoolWave processing is currently studying the possibility to inactivate spores with PurePulse. Interested? Feel free to us.

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Milk made of nuts

At CoolWave Processing we already have a significant amount of experience with fresh and cold pressed juices. Next to these products we get a lot of questions about other special applications. One that surfaces remarkably often is nut milk. This is actually not surprising, because next to tasty nuts are healthy, as stated in the advice of the Health Council in their guidelines of 2015 to consume about 15 grams of nuts daily.

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Nut milk is a milky drink made of nuts, by grinding them mixed with water and then sifting them. A useful machine to produce fresh nut milk on an industrial scale is a cold press (www.coldpresses.eu), with which you can easily press the nut milk out of the nuts and water.

Fresh nut milk has the delicious taste of nuts, is creamy and slightly sweet. On the market more and more and more nut milk-like drinks are appearing, from very small scale with a short shelf life, to massive long heated in packed in tetra packs in the supermarket. There has been quite some hubbub about this last category, since manufacturers appear to be rather sparing with the nuts in the drinks (often less than 2%).

Whatever the case, it is clearly a growth market, so CoolWave Processing studies the possibilities of our PurePulse technology to increase the shelf life of this fresh nut milk, and keep it fresh at the same time.

Interested? !

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PurePulse now also for vegetable juice, soup and sauce

PurePulse, the technology of the young tech-company CoolWave Processing, has had an upgrade. This makes it possible to also increase the shelf life of high conductive products like vegetable juices, soups and sauces with PurePulse, without loss of taste, color or nutritional value.

PurePulse is a modern conservation method, which generates short electric fields that kill bacteria in the food, which cause premature decay. Thus a shelf life is achieved comparable to that of heat-pasteurized products. After treatment a product can be kept for a couple of weeks when refrigerated. Because of the short pulses, the product itself is hardly heated, preserving quality, taste and color. So the products taste the same before and after the treatment.

PurePulse upgrade

Until recently, PurePulse was mainly suitable for fruit juices. Because vegetable juices, soups and sauces (but also milk) contain relatively a lot of minerals, they have a high electric conductivity, making it very difficult to use the technology of PurePulse on these products for mild conservation – until now. By adjusting the technique, also the shelf life of soups, sauces and vegetable juices can be increased with PurePulse.

For vegetable processors, juice producers and manufacturers of soups and sauces this upgrade of PurePulse is an important development, as it allows for a better taste and higher quality.

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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: Read more ›

Posted in Cool Wave Processing, News, PurePulse

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. Read more ›

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