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:
What is PEF?
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.
What is PEF 2.0?
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. This ensures that the fresh taste and nutrients are retained. The difference in temperature is caused by the fluid flow profile of the liquid during the PEF treatment. At the 1st generation PEF, the liquid flow is turbulent. Therefore a higher frequency must be applied to ensure that the harmful micro-organisms are disabled. In PEF 2.0 the product flows under laminar conditions. Because in this case the transition time in the treatment chamber is defined, a much lower frequency can be used.
Since Cool Wave Processing saw the opportunity to redevelop the PEF technology, PEF 2.0, or PurePulse, has become very interesting for the food industry. It gives producers of juices, sauces, milk and other liquid products, the ability to meet the rapidly growing demand for fresh, natural and healthy products.