The heat load of PurePulse treatment and why the freshness is maintained. More information on: www.topwiki.nl www.purepulse.eu

1. ir. Myriam Knopf (www.top-bv.nl) - PurePulse for Dummies - © 2013
PurePulse for Dummies - 2
Electric pulses and temperature curves
Myriam Knopf
Application Technologist PEF
www.top-bv.nl
www.toptechnologytalks.nl
www.tophealthfacts.nl
www.topfoodlab.nl
www.topwiki.nl

2. ir. Myriam Knopf (www.top-bv.nl) - PurePulse for Dummies - © 2013
Thus the treatment is an electric field distribution
+
+
+
+
+
+
+
+
-
-
-
-
-
-
-
-
1,5V

3. ir. Myriam Knopf (www.top-bv.nl) - PurePulse for Dummies - © 2013
PurePulse
The whole process looks however like this …

4. ir. Myriam Knopf (www.top-bv.nl) - PurePulse for Dummies - © 2013
… and in real-life a production facility like this

5. ir. Myriam Knopf (www.top-bv.nl) - PurePulse for Dummies - © 2013
Inside the box we create a pulsing E-field …
10-100 Hz

6. ir. Myriam Knopf (www.top-bv.nl) - PurePulse for Dummies - © 2013
The pulsing electric field is a very short process…
Pulsed electric field
time
Pulse duration (1-30 us)
Repetition rate (10-100Hz)
Low energy
sustainable process
kV
10-100 Hz

7. ir. Myriam Knopf (www.top-bv.nl) - PurePulse for Dummies - © 2013
… and process temperatures are very low too.
time
Start
temperature
10-20oC
Pre-heating
up 35-45oC
Temperature
increase
5-15oC
Enzyme activity is maintained &
Nutritional values are unchanged
Cooling to 4-10oC
40-55oC
80-95oC Classical thermal
pasteurization inactivates
enzymes and vitamins
and changes the fresh taste

8. ir. Myriam Knopf (www.top-bv.nl) - PurePulse for Dummies - © 2013
… and thus vitamins and nutrients are kept fresh
21-60 days