PEF (Pulsed Electric Fields), also known as electroporation, is a technology that is used in food processing to apply short, targeted electrical pulses to plant and animal cells. As a result, the cell membrane changes and the pores are temporarily "opened".
There are various areas of PEF application in the food sector. On the one hand, the gentle opening of pores has the effect that relevant ingredients can be extracted more easily, for example in the extraction of juice or oil. On the other hand, undesirable substances can also be released more easily. A potato, for example, loses excess water through cell disruption, which softens the potato structure and positively influences further processing in all subsequent production steps.
PEF as a technical process for pre-treating raw materials, has become very well established in the potato processing industry. Chips and French fry manufacturers benefit from higher product yields, cost savings and improved product quality. But PEF is also being used more and more in other vegetable-processing processes.
Not only in processing, but also in the use of the end product, PEF brings many new product opportunities. Vegetables that are normally very stiff can be applied with totally new cuts and shapes, due to the increased flexibility of the vegetable. In 2019, PEF made it possible for the Elea company to produce the world’s longest French fries:
Watch a video on the longest French fry here.
It is worth getting to know the technology of Pulsed Electric Fields more. Elea Technology in Germany always offers opportunities for visits or insights with in-house webinars, private visits or during their annual PEF Advantage Day, which will soon take place again in November. Registrations at: elea-technology.com
For more information: elea-technology.com