Low fat chips with Pulsed Electric Field (PEF) technology
Improved cutting of crisps with help of PEF technology can lead to a reduced oil uptake to levels around 25-30%
Pulsed Electric Field (PEF) is an efficient nonthermal food processing technique using short, high voltage pulses. These pulses induce poration of plant cells, leading to cell disintegration. The Pulsemaster PEF technology induces poration of potato cells, leading to cell disintegration. This makes the PEF systems an excellent technology in the potato crisps (chips) industry. At long last a simple method is available to reduce the oil uptake in crisps to levels of around 25%-30%, resulting in a lower fat intake per serving.
Low fat potato chips thanks to PEF technology
PEF technology enables cutting at optimum product texture. Potato cutting at optimum product texture results in less breakage and shattering, producing longer and thinner potato products. Improved cutting of crisps results in super smooth surfaces, reduced starch loss and less coloration. The subsequent reduced oil uptake to levels of around 25%-30% and reduced water retention leads to crunchier crisps. Not only the overall crispiness always improves, the reduced oil uptake results in lower fat intake per serving while maintaining the desired mouth feel. Besides the advantages with respect to the ease of cutting, the frying times have proven to be significantly reduced with reductions of up to 30%. Latest applications thanks to PEF technology in crisp processing are kassava crisps and pumpkin chips.
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.
In potato mash production, PEF processing evens out the structural variations in potatoes, resulting in a large reduction of the number and size of lumps and a smoother mash for a better bite.