Pulsed Electric Field Treatment for Milk Pasteurization
Traditional thermal pasteurization subjects milk to temperatures of 72°C for 15-20 seconds, which effectively reduces pathogenic bacteria but can alter milk's nutritional and sensory properties. Measurement data shows that proteins begin to denature at 65°C, while essential vitamins and bioactive compounds experience degradation above 70°C.
The fundamental challenge lies in achieving complete microbial inactivation while preserving milk's native biological structures and nutritional components.
This page brings together solutions from recent research—including variable-parameter PEF systems, combined PEF-LTLT approaches, selective membrane disruption techniques, and protein-preserving dual treatment methods. These and other approaches focus on maintaining milk quality while meeting or exceeding standard pasteurization safety requirements.
1. Milk Sterilization System Using High-Voltage Pulse Electric Field and Low-Temperature Long-Term Process with Variable Pulse Parameters
LOTTE FOOD CO LTD, 2017
Sterilizing milk through a combination of high-voltage pulse electric field (PEF) treatment and low-temperature long-term (LTLT) sterilization. The process involves maintaining the milk's initial temperature and flow rate during PEF treatment, while continuously adjusting the pulse intensity and duration. This approach enables enhanced microbial killing through the PEF treatment, with the LTLT sterilization maintaining the milk's temperature and pressure levels.
2. Milk Sterilization via Pulsed Electric Field and Low-Temperature Heat Combination
BK Bio Co., Ltd., BKBIO CO LTD, 2017
Sterilization method of milk that preserves protein structure and flavor through pulsed electric field (PEF) technology. The method employs a combination of high-voltage PEF treatment and low-temperature heat sterilization to achieve superior protein preservation and storage properties compared to conventional heat sterilization. The PEF treatment selectively damages cell membranes, while the heat treatment maintains the structural integrity of milk components. This dual approach enables enhanced sterilization while preserving the delicate properties of raw milk.
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