PEF Technology Provides New Processing Methods & Efficiencies For The Food Industry
By Isaac Fletcher, contributing writer, Food Online
New developments in pulsed-electric-field technology are helping food manufacturers improve operating efficiency, reduce energy inputs, and create higher-quality products
A new application in pulsed-electric-field (PEF) technology may significantly improve the processing of potatoes and other various foods. This new, cost-effective method is helping to take PEF food processing to new heights of efficiency. The technology functions by inducing the poration — the creation of pores — within potato cells, which leads to cell disintegration. This makes PEF systems an effective preheater alternative for processors in the potato industry.
Further benefits of PEF include improvements in cut quality and greatly reduced French fry breakage. In terms of cost-effectiveness and processing efficiency, the technology helps manufacturers to reduce water and energy inputs and minimize blanching, drying, and pre-baking times. The leaching of sugars is also improved while frying oil absorption and fat content are reduced by up to 50 percent.
To achieve improved energy efficiency, the new PEF technology pulse-treats potatoes with a more-compact and modular-pulse generator. The generator is combined with a hygienic transport system and PEF treatment chamber, creating a complete, compact system. The system can also be used to improve various other peeling, cutting, drying, and pressing processes. Aside from potatoes, PEF technology can be applied to such processes as the drying of sweet peppers and grapes, the peeling and cutting of tomatoes, and the pressing of vegetables and olives. PEF processing operates as a continuous process, and the new system can be easily implemented into existing processing lines.
PEF processing is also an effective method for the mild preservation of liquid foods and beverages. The pulsed electric field preserves these foods and beverages by inactivating microorganisms while leaving the valuable compounds such as vitamins and proteins intact. With numerous benefits to efficiency and cost-saving, PEF technology will likely play an important role in the future of potato and vegetable processing and the growth of the industry.