PEF technology for improved French fry production
Less French fry breakage and reduced frying oil absorption and fat content with Pulsed Electric Field (PEF) treatment
Pulsed electric field (PEF) processing is an efficient nonthermal food processing technique using short, high voltage pulses. These pulses induce poration of plant, animal and microbial cells, leading to cell disintegration and microbial inactivation.
PEF technology to maximize the effect of raw potatoes for French fry production
The Pulsemaster PEF technology induces poration of potato cells, leading to cell disintegration. This makes the PEF systems an excellent alternative for preheaters in the potato industry. By permeabilizing cell membranes PEF enables tissue softening and enhanced mass transport, resulting in improved cutting of potatoes, higher product quality and increased process capacity. Osmotic pressure or turgor pressure in the cells (turgidity) has been reduced by permeabilizing the cell membranes. Potatoes become more homogeneous with PEF processing, evening the structure and resulting in the reduction of seasonal variation.
The PEF treatment significantly reduces French fry breakage. Water and energy consumption in potato processing are reduced; blanching, drying and prefrying times are shortened. Furthermore, the leaching of sugars is improved. The treatment can also reduce frying oil absorption and fat content up to 50%.
The new range of industrial scale equipment – named Conditioner – has treatment capacities from 1 ton an hour to 50 tons an hour (about 110,000 lb/h) for potato processing systems. The pulse generator is combined with a robust and hygienic transport system and PEF treatment chamber.