Cold Pasteurization Technology for Turbid Liquids

117.7 billion gallons Global annual consumption of industrialized still drinks 2012*

Most of it are pasteurized by heat, as it being done since 1864.

* Neves et al, The orange juice business, World consumption of fruit juices,

nectars, and still drinks 2012,p 119.

The Challenge- Thermal Pasteurization

Organoleptic Change

Microorganism in the food industry are normally inactivated by pasteurization.

High Energy Consumption

Minor effect on Spores (TAB)

Thermal Pasteurization Alternatives

Ultra Filtration

• High energy consumption

• High cost

• Limited to clear liquids

Pulsed Electric Fields

• Requires an expensive aseptic filler.

• Does not work on spores.

• Still not widely available or accepted.

High Pressure Processing (HPP)

• Require highly cost equipment

• Require alignment of the entire process.

The Solution : Asepto IlluminationTM

Innovative breaking through technology, enabling UV disinfection of turbid liquid.

So, what’s new ?

Standards UV system can not penetrate turbid liquids*

Milk : >8000 NTU

Turbid orange juice: 4000 NTU

Clear Apple: 1200 NTU

Water turbidity: 1 NTU

* Ultraviolet Light in Food Technology Principles and

Applications, Koutchma et al. 2009

Mechanism of Action

Utilizes optimal wavelength (254nm)in varying exposures to deactivatecontaminants and pathogens whilepreserving nutrients and organolepticproperties

Transfers UV energy directly andselectively to microbial DNA

Limits secondary effects on liquids

Applications and Markets

Juice Wine Liquid Sugar

Soy Products

Milk Water Whey

Juices

The Market

$16 Billion market representing the 9.6

billion liter of juice is sold in the US

annually.

Per capita in the US this

numbers represent 52.5$

and 30.3 L per year.

$ 8.8 Billion is 100%

fruit juice.

Juices normally undergo two pasteurization processes

First pasteurization to become commercially sterile .

Second pasteurization, prior to filling to avoid recontamination.

But …thermal treatments can not destroy spoilage spores.

Juice Pasteurization

TAB Is a general name for “Thermo Acidopihilic Bacteria”.

Although it is not a safety hazard, it’s presence in consumer products has been widely reported to cause flavor spoilage problems.

33-35% of juice manufactures had TAB associated problems1,2,3.

1. Engineering Aspects of Thermal Food Processing. Editor: Ricardo Simpson , 2009.

2. Walker M, Phillips CA (2008) Alicyclobacillus acidoterrestris: an increasing threat to the fruit juice industry? International Journal of

Food Science and Technology 43: 250–260. doi: 10.1111/j.1365-2621.2006.01427.x

3. oward I (2006) ACB Workshop October 2005–Review. European Quality Control System (EQCS) Workshop 2006. Available:

Fruit Juice : Challenges and what is TAB?

TAB Spoilage

AseptoRay SystemPilot Results

Results: Overview

All Bacteria were eliminated.

5 log reduction HACCAP requirement was achieved in all liquids.

No organoleptic change in tested liquids (Milk, Apple juice).

JuiceMilkLiquid

Sugar

-6.0

-4.0

-2.0

0.0

2.0

4.0

6.0

8.0

E.coli E.coli E.coli B. Atr.Spores

12Bx 50 Bx 70 Bx 50 Bx

Series1 Series2

Results : Liquid Sugar log reduction

Liquid

Sugar

9

10

6.6

6.3

-2

-1

0

1

2

3

4

5

6

E.coli Yeasts B. Atr. Spores AAT Spores

Water log reduction

Before After

Water

Water

5.0

4.5

4.5

2.3

Apple Juice

-4

-3

-2

-1

0

1

2

3

4

5

6

7

AAT Spores Bacillus atrophaeusspores

E.coli

Clear Apple log reduction

Before After

Juice

5.6

4.8

8.9

-2.0

-1.0

0.0

1.0

2.0

3.0

4.0

5.0

6.0

7.0

AAT Spores E.coli Bacillus atrophaeusspores

Clear Orange log reduction

Before After

Orange Juice

Juice

0.0

1.0

2.0

3.0

4.0

5.0

6.0

AAT Spores E.coli

Turbid Orange log reduction

Before After

6.2

5.7

1.7

5.2

3.3

Energy consumption

In Conjunction To Pasteurization

• Reducing the pasteurization temp from 950C/15 sec to 730C/15 sec

• 25% of electricity*, 25% reduction of carbon footprint*

Replacing Pasteurization

• 4 times less than pasteurization

* Juice pasteurization – Can we do better?, Tetra Pack white paper, Nov 2014

Comparison to other cold pasteurization systems

0.0043

0.0109

0.0500

0.0003 $-

$0.0100

$0.0200

$0.0300

$0.0400

$0.0500

$0.0600

$0.0700

$0.0800

Pasteurization(Cold Filling)

Pasteurization(hot filling)

High PressureProcessing

(HPP)

Pulsed ElectricField (PEF)

AseptoRay

Pasteurization cost per liter0.35

Energy Saving

Assumptions:

5000 L/Hr.

Pasteurization temp= 950C

1 kWh heat = 1.8 kg steam, 1 kg

steam = 0.07 $

Regeneration: 85% (cold filling)

Go-to-market Strategy

Pay Per Use

Partnership model

allowing system

leasing, and pay per

liter of product.

Capital +service model

Buying capital equipment,

and service agreement for

UV lamps and maintenance.

Pay Per Use

Capital +

Service

Business Model

Two alternative business models:

System Advantages

Capability to inactivate Thermophilic Acidophilic Bacteria (TAB)

Reduces production and energy costs

Prolongs shelf life

Retains natural ingredients and taste

IP

The company filed a patent in Israel #230375

• Patent application priority date 8.1.14• Second application will be applied in coming months.

IP Protected at USA,EU, China etc.

Applied for PCT at 9.1.15,

About As

AseptoRay was founded 3 years ago as part of MGT Group.

MGT was established in 1969, specializes in the design and manufacturing of food process solutions.

Motti Koren

Business Unit Manager

Tel: +972 4 997 6212Mobile: +974 054 221 036

email: motti@aseptoray.com