Patent ID: 11903400
Assignee: STICHTING WAGENINGEN RESEARCH
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 0:
1. A process for inactivation of micro-organisms in a liquid product, comprising:
(a) continuously supplying and flowing the liquid product to an inlet of an apparatus for homogeneously heating the liquid product by resistive heating using a pulsed electric field;
(b) continually generating a pulsed electrical current through the flowing liquid product in the apparatus using the pulsed electric field, wherein the electrical field strength of the electric field is from 0.1 to 3 kV/cm,
wherein minimally one pulse with a rectangular pulse shape is applied on each fluid element during passage with a pulse duration of at least 10 microseconds,
wherein the maximum temperature of the heated liquid product remains between 40° C. and 85° C. during the resistive heating without external cooling or external heating, and
wherein the microbial count (cfu) in the liquid product is reduced by at least 2 log cfu/mL.