IS COLD PASTEURIZATIOn
Replacing heat with UV-light created the possibility to reinvent pasteurization, we call this new method Cold Pasteurization. The natural anti-bacterial properties of UV-light has been known for more than 100 years and is widely used for disinfecting drinking and processing water, but now it can also be used for non-see through liquids such as milk, this allows for a more sustainable production.
Lyras’ Cold Pasteurization technology uses low-pressure germicidal UV-lamps to generate the disinfecting light, and as the first of its kind, Lyras’ new and patented system has integrated light filters, which remove the unnecessary wavelengths, that elsewise could risk to lower product quality. The light filter only allows for the desired wavelengths to pass through, and these inactivate spores and bacteria at a level conventional pasteurization cannot. As an addition hereto, the unique design geometry creates a turbulent flow that exposes the entire volume of the liquid. In short, you have a system that can treat any non-see-through liquid, e.g. milk, juice or soda.
Back in 1864, the French chemist Louis Pasteur developed a method for preserving liquid foods by heating them up and cooling them down in rapid succession – a process later known as pasteurization.
For the past 150 years, pasteurization has saved millions of lives by inactivating the bacteria within easily corruptible foods, such as dairy products, thereby preserving them for longer periods.
Rasmus Mortensen, CEO & FOUNDER
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Reducing energy consumption by more than 90%, cold pasteurization is both cheaper to operate and more sustainable than conventional pasteurization.
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The process of conventional pasteurization consumes a vast amount of energy. Lyras’ cold pasteurization technology replaces conventional pasteurization and centrifugation equipment, and thereby decreases energy consumption by more than 90%. Our solution is incomparably the most energy efficient method for liquid processing on the market.
Cold pasteurization ensures a much gentler treatment, preserving a higher level of vitamins and proteins in the product, as well as retaining the natural taste.
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Being largely self-disinfectant and without use of heat, cold pasteurization reduces the need for cleaning and frequent maintenance, ensuring a higher up-time.
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As cold pasteurization relies on UV-light rather than heat, no particles burn to the surface, thereby reducing the need for cleaning and use of chemicals. The natural properties of UV-light inactivate bacteria and the system design further assures that there are no dead zones, therefore the system is largely self-disinfectant. Less cleaning and maintenance entails more operating hours and thereby a higher up-time.
Cold pasteurization has an unseen bacterial kill rate and offers a highly effective treatment of spores, ensuring an extended shelf life.
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The innovative technology behind cold pasteurization relies solely on electricity and therefore requires no fossil fuels.
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Conventional pasteurization equipment requires a vast amount of energy to both warm up the liquid, retain the high temperature, and cool down the product. These processes are often dependent on energy from natural gas. By eliminating the heating- and cooling process, and relying solely on electricity, cold pasteurization has the potential to be driven solely by renewable energy eliminating the need for fossil fuels entirely.
The non-thermal design of our cold pasteurization system ensures that no water or product is wasted during production.
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Cold pasteurization is one continuous process for treating bacteria and spores within any liquids. Conventionally, this requires multiple processes where both product and water are wasted. Our systems treat the product in one closed system, that inactivates both spores and bacteria, whereby no product is wasted. The use of water is limited to cleaning, as the process of cooling is eliminated. The increased control with the bacteria and spores means a higher degree of control with the finished product and thereby less product waste due to failed batches, which is especially important in e.g. cheese production.
The compact design of the cold pasteurization system achieves unprecedented energy efficiency, while allowing for a drastic decrease in the supporting infra-structure, including piping, heating and cooling systems.
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The surrounding infrastructure complexity of Lyras’ cold pasteurization systems is significantly lower and takes up less space than conventional equipment due the elimination of piping, heating and cooling systems. Cold pasteurization not only eliminates the conventional pasteurization process, but also the need for centrifugation, which is currently required to extract spores. The system provides a continuous flow, is easy to implement in a “plug and play” fashion and compatible with standard CIP (Clean-in-place) cleaning procedures.
Cold pasteurization sets new standards for public health and safety, as it makes it possible to treat liquids even in developing countries with limited infrastructure and where product quality is poor.
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Cold pasteurization brings the opportunity to treat liquids in more remote locations like small villages that have limited infrastructure and sparse access to energy. Using our cold pasteurization systems in these areas can contribute to removing food borne diseases caused by poor food quality. Since cold pasteurization creates astounding log reductions even at low dosages, it can be used in areas where the cold chain is weak, without foods necessarily spoiling. Cold pasteurization thereby has a great potential to improve the public health and food safety in many parts of the developing world.