Purpose of the development: Treatment of fluid products.

Recommended application field: Food industry.

Technical characteristic: Specific power inputs of the treatment are 7-10 kW-h/meter cubic of the product (depending on the desired treatment degree and on the capacity of the heat-exchanger).

Advantages over analogues: As compared to thermal methods (pasteurization, high-temperature sterilization, etc.), the electric pulse technique is characterized by lower power inputs, no need in heating to a pasteurization temperature to achieve similar extent of microbiological decontamination, which results from a combined effect of the electromagnetic field and high temperature (that is yet lower than that of thermal treatment). Unlike treatment of products that employs ionizing radiation or chemical additives (for example, preserving agents), this technique has no side effects on the product.

The development stage readiness: tested in laboratory condition

Description of the development:
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The electric pulse technique for treatment of fluid products is a so-called "cold" pasteurization technique that consists in using high-voltage electric discharges of microsecond discharge time. The primary operating factors of the treatment include temperature and electromagnetic microsecond pulsed field of over 25 kV/cm strength. The product is treated at temperatures of 45-60 *C with high efficiency - 99% of microorganisms are destroyed, while all substances and vitamins good for human beings remain practically intact, and the product treated is free of electrolysis traces.

Possibility of transfer abroad:
Licence's sale
Licence's sale
Technological document's sale
Creation of joint enterprise

Photo

Country Belarus

For additional information turn to:
E-mail: gal@uintei.kiev.ua