PEF works by applying high electrical potential in form of pulses at the to be treated foods. Powerful enough electrical pulses cause irreversible disintegration of biological tissue. PEF does not rely effects caused by heat and therefore minimizes heat related side effects like degradation of vitamins and taste.
VITAVE PEF treats liquids in a continuous process. The liquid is pumped at a steady flow through a treatment chamber and is immediately thereafter ready for filling. The liquid remains only for a fraction of a second in the treatment chamber. PEF therefore can be mounted directly in front of a continuous filling line.
All input required for PEF are the, to be processed, liquid food product and electricity. Compared to classic preservation treatments, PEF requires significantly less overall energy to achieve comparable results, while maintaining a smaller overall footprint.