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The potential of food is unleashed by the perforation of cell membranes caused by PEF (pulsed electric field) treatment.
Elea's PEF is a process that creates pores with a diameter of a few nanometers in cell membranes, occurring at the cellular level. This process saves energy during the air-drying process and promotes drying. For more details, please contact us. We will provide you with detailed materials.
By creating pores in the cell membrane through PEF (pulsed electric field) treatment, the potential of food is unleashed.
Elea's PEF is a process that creates pores with a diameter of a few nanometers in cell membranes at the cellular level. Elea offers various sizes of the "PEF Advantage" system for different production line capacities. Elea's systems place control in the hands of the operator, allowing for customization of process parameters. With a compact design, the system requires a small footprint for installation, making integration with production lines easy. For more details, please contact us. We will provide you with detailed materials.
The potential of food is unleashed by the perforation of cell membranes caused by PEF (pulsed electric field) treatment.
[Advantages of PEF Treatment in Vegetable Chips Production] Energy and water savings Improved frying management Better seasoning adhesion Significant reduction of acrylamide in PEF-treated vegetable chips Up to 50% reduction in cutting force due to PEF (easier cutting) Creation of new product (shape) opportunities Much longer knife durability Reduction of starch loss due to improved cutting Increased capacity in batch frying Reduction of oil content Improved texture and crispiness Better shape, brighter color, less product breakage
By creating pores in the cell membrane through PEF (pulsed electric field) treatment, the potential of food is unleashed.
[Advantages of PEF Treatment in French Fry Production] Reduction of cutting force by up to 50% using PEF, extending knife durability Smooth cutting product surface Opportunities for new shapes, new cutting methods, longer products, and new product development Cutting without irregularities and less fraying Loss due to breakage reduced by up to 50% Reduction in oil absorption of the product Reduction in starch loss Increased yield while reducing energy, oil, and water consumption Better color tone Enhanced productivity No separation of the skin, resulting in an overall improved appearance.
By creating pores in the cell membrane through PEF (pulsed electric field) treatment, the potential of food is unleashed.
[Advantages of PEF Treatment in Potato Chip Manufacturing] Longer knife durability, improved cutting, less product waste and debris Better color and reduced browning Improved texture and crunchiness Energy and water savings Reduction in starch loss due to improved cutting (continuous frying) Increased processing capacity (batch frying) Reduction of clumps (batch frying) Opportunities for processing new shapes, cuts, and hard raw materials Better seasoning adhesion Up to 50% reduction in cutting force Reduction in oil absorption
