Novel Integrated EPS and PEF process for Dairy byproducts processing for use as high value ingredients

该项目旨在利用三个合作伙伴开发的技术，开发一种新的、综合的食品制造和加工方法。脉冲电场工艺与正在申请专利的新型低温巴氏杀菌工艺相结合，与闪光、隧道和UHT工艺相比，能耗降低了10倍。巴氏杀菌是乳制品、果汁和啤酒加工中的一个重要工艺阶段。虽然传统的巴氏杀菌在延长食品、乳制品和饮料产品的保质期方面是有效的，但在某些情况下，由于产品污染、蛋白质、营养物质变性和口味变化，高温处理是不可取的。乳制品加工商和动物饲料制造商也热衷于开发解决方案，以减少加工过程中的废物，并开发新的高价值产品和高价值成分的替代来源。该项目旨在提供一种新的集成工艺，以高效和有效地对乳制品联合产品进行巴氏杀菌，从而产生更高价值的产品和功能成分，同时显著减少能源消耗、减少浪费和缩短加工时间。

This project aims to develop a novel and integrated approach to food manufacturing and processing using techniques developed by three of the collaborative partners. A Pulsed Electric Field process integrated with a novel patent pending low temperature pasteurisation process offers 10-fold reductions in energy usage compared to flash, tunnel and UHT processes. Pasteurisation is an essential process stage in Dairy, Juices and Brewery processing. Although conventional pasteurisation are effective in extending food, dairy and beverages product shelf-life in some cases high temperature processing is undesirable due to product tainting, protein, nutrient denaturing and changes in taste. Dairy processors and Animal Feed manufacturers are also keen to develop solutions to reduce waste from processing and develop new high value products and alternative sources of high value ingredients. This project aims to offer a new integrated process to efficiently and effectively pasteurise Dairy coproducts and subsequently generating higher value products and functional ingredients whilst significantly reducing energy usage, reducing waste and improving processing times.