Traditional preservation method was invented in the middle of 19th century by Louis Pasteur. At that time the beverages were overheated so most of harmful organisms together with useful nutrients were killed. The modern process implies the heating of a liquid up to 70 C for 15 seconds .

At the present moment, pasteurization process of food preservation is dominating upon other methods on the market. Nevertheless, in the vision of the modern world, pasteurization could not completely satisfy the market needs.

Disadvantages

• Requires a substantial amount of energy
• Destroys active enzymes
• Diminishes the vitamin content
• Denatures fragile proteins
• Induces negative effects on color and flavor

The introduction of non-thermal preservation technology solves these problems and opens new market perspectives in the sector of freshly made beverages.

Benefits of nanosecond PEF for beverage processing:

• Increases the product shelf life up to one month (and more) after treatment
• Preserves the original product taste for extended period of time (more than 1 month)
• Nutrition properties are not affected
• Compact design compared to the rivals
• Easy maintenance and installation into existing well-established production lines
• Non-thermal treatment of liquids leads to substantial decrease of pipeline contamination from residues of milk
• Coverage of different groups of products (milk, beer, juice and many more)
• Energy efficient process (compared to standard pasteurization and microsecond PEF systems)

PEF Technologies B.V. is currently focused on dairy market in The Netherlands and beer market in Europe.

There is a global trend in the increase of raw milk consumption due to its useful and healthy properties. Standard pasteurization techniques are not able to preserve all nutrient properties which are important for the consumers. Application of nanosecond Pulsed Electric Field technology is an excellent way to make raw milk safe without losing nutrients and affecting flavor.

The beer which is treated with nanosecond pulsed electric field will retain the same taste as it was just brewed. One can imagine that export beer tastes the same as it was just produced.