Pulsed Electric Field technology is a novel potato processing application

Pulsed Electric Field technology (PEF) enables the development of innovative, cost-effective, and sustainable processing concepts for the manufacturing of French fries, crisps and other potato specialities. PEF treatment is already being applied in the production of French fries on an industrial scale around the world and offers a host of benefits and possibilities.

Pulsed Electric Field technology is a non-thermal technology for food processing based on the application of repetitive, short electric field pulses to the food. This creates miniscule holes in membranes of the plant cells, which makes the cells porous and facilitates transport of water and other valuable compounds. This poration of membranes of potato cells leads to cell disintegration. A typical PEF system for potato processing consists of a high voltage pulse generator and a treatment chamber through which the potatoes flow in water. In the treatment chamber the high voltage pulses are applied.

In the potato industry, PEF technology results in improved cut quality: a softer texture facilitates French fries cutting. This results in less breakage and shattering, producing longer thin French fries from large potatoes.

The Pulsemaster
The Dutch-German company combines years of unique experience with pulsed power technology. Pulsemaster design, develop and build a range of robust, industrial PEF systems. 

Source: potatonewstoday.com


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