TOP is working on the preservation of protein-rich products by means of Pulsed Electric Field

The aim of this project is to develop and demonstrate an innovative PEF chamber prototype for mild pasteurization of egg products.

This project focuses on the research and development of a prototype of a cold PEF chamber for the preservation of highly viscous egg products. This makes it possible, as an alternative to a batch-wise, long pasteurization step, to test and develop a continuous, energy-saving pasteurization technology for egg products.
Furthermore, research is being conducted into innovative cooling of the PEF chamber by means of research into cooling system at high shear rates and viscosities.

TOP bv receives a subsidy for this from: