New Generation PEF Technology for Potato Processing
02 Dec 2014 --- Dutch company Pulsemaster has introduced a new generation PEF (pulsed electric field) technology that significantly improves potato processing. With this cost efficient application the final breakthrough of PEF processing in the food industry is approaching.
The Pulsemaster PEF technology induces poration of potato cells, leading to cell disintegration. This makes the pulsed electric field systems an excellent alternative for preheaters in the potato industry. The PEF treatment improves cut quality and significantly reduces French fry breakage. Water and energy consumption in potato processing are reduced; blanching, drying and pre-frying times are shortened. Furthermore, the leaching of sugars is improved. The treatment can also reduce frying oil absorption and fat content up to 50%.
Pulsemaster’s technical improved PEF concept is more energy efficient than the previous generation. The new equipment gives a better pulse treatment of potatoes with a more compact and modular pulse generator. The generator is combined with a robust and hygienic transport system and PEF treatment chamber.
The new range of industrial scale equipment – called Conditioner – has treatment capacities from 1,000 kg/h to 50,000 kg/h (110,000 lb/h) for cell disintegration of potatoes. On a commercial scale total costs of 1 Euro/ton (0.1 Eurocent per kg / 0.056 US Dollarcent per lb) can be expected. There are practically no size limitations.
The Pulsemaster PEF systems can also be applied to improve other drying, cutting, peeling and pressing processes. Examples are the drying of sweet peppers and grapes, the peeling and cutting of tomatoes and the pressing of vegetables and olives. In the meat industry PEF processing leads to shorter tumbling times.
