Pulsed Electric Field technology in the potato industry

Pulsemaster Pulsed Electric Field PEF equipment has been developed to improve food quality and food safety, optimise process efficiency, reduce energy costs and stimulate the introduction of new products.

At the end of the video, the result of the PEF treatment on the potatoes is certainly worth watching.

This video shows how Pulsemaster's Pulsed Electric Field (PEF) Conditioner is used in practice for the production of frozen French fries with an input capacity of 60 tons per hour - without a preheater. The PEF treatment unit has a very small footprint and treatment takes hardly any time at all.

"The implementation of PEF has enabled us to save eight percent of our fresh water usage, or 70 million litres per year, which is the equivalent of roughly 28 Olympic sized swimming pools. This technology is called Pulsed Electric Field (PEF) and replaces the traditional ‘preheating’ of potatoes. This means we can better prepare the potatoes to be cut efficiently into French fries. The result is that less starch is lost during cutting and less waste is generated during processing."

Mark de Boevere, Pulsemaster’s Managing Director, stated: “This new field of use up to 60 tons per hour further demonstrates the breadth of applications for our PEF-technology, including industrial high capacity potato processing lines and sets a new standard in French fries processing”.

For more information:

Mark de Boevere

Pulsemaster BV

Bladel, The Netherlands

Tel.: +31 497 820300

E-mail: mark.deboevere@pulsemaster.us

Web: www.pulsemaster.us