Within the European funded i3food project (i3food website), a demonstration workshop on PEF technology and Low shear extrusion was organized and held at DIL and Elea.
DIL as an expert in low shear extrusion demonstrated the technology for ice cream production and Elea presented the preservation of juices with Pulsed Electric Field technology.
Various participants from industry attended the workshop and explored the possibilities of PEF technology. After an introduction, the group joined a demonstration in our pilot hall and tasted PEF treated orange-carrot juice. Moreover, the participants were impressed by feeling the smooth cut of the potato after PEF treatment and the diversity of the advantages using PEF as a pretreatment in chips or French fries production.
After a successful day, every participant got latest information about the PEF technology and an insight into the variety of food and bioprocessing applications.