In the run-up to its trade show presence at Anuga Foodtec 2022, Elea Ltd and its business partner EnWave Coorperation hosted a technology forum on April 21 and 22, highlighting the synergies of Pulsed Electric Field (PEF) and Radiant Energy Vacuum Dehydration (REV™) for faster, higher quality and energy-saving drying. "The event was a great success and many new business opportunities were developed," the Quakenbrueck-based company concludes.
Interested parties inquire about the advantages of the two technologies
Around 20 guests from different countries and industries came to Elea's premises in Quakenbrück, Germany, for two days of insights and demonstrations on PEF and REV and the benefits of using the two technologies together. The first day started with presentations on the two technologies to learn about their functionality and wide range of applications.
Oleksii Parniakov explains the PEF process
Treated as well as untreated fruits and vegetables
After lunch, the live demonstrations began. Elea's PEF expert Oleksii Parniacov and EnWave's REV experts John Zhang and Marc Alec demonstrated how PEF and REV work using a kiwi as an example. Other products such as strawberries, ham and carrots were prepared in advance and available for tasting. EnWave also served its popular Moon Cheese.
The second day began with tours of Elea PEF Systems' machinery and the facilities of Elea's partner and neighbor DIL e.V. (Deutsches Institut für Lebensmitteltechnik). Later that day, guests had the opportunity to talk one-on-one with PEF and REV experts, including one-on-one demonstrations with their own or chosen products.
Sales Manager Johannes Pfeiffer in conversation with interested parties.