ELEA's CUTCONTROL

THE PRESSURE MEASURING DEVICE

Sugar beet

Sugar beet

Sugar beet

Sugar beet is a hard tuber and using Pulsed Electric Fields for cell disruption means a low energy sugar extraction method with greatly increased sugar yield.

Sugar beet

French fries

French fries

French fries

A Pulsed Electric Field pre-treatment enables structure softening and great cutting improvements for French fries production. Resulting in less feathering, less breakage, much longer fries and an even colour.

French fries

Apple

Apple

Apple

Drying apples after a Pulsed Electric Field pre-treatment achieve a product of amazing flavour retention, shape preservation and retained colour.

Apple

Dried vegetables

Dried vegetables

Dried vegetables

A Pulsed Electric Field pre-treatment forces structure opening and a better water release while drying enabling process optimization and energy savings. The result is a retained colour and great shape retention.

Dried vegetables

Sweet Potato

Sweet Potato

Sweet Potato

After a PEF treatment of sweet potatoes, the structure is much more pliable and cutting is improved. Water leakage enables sugar release, resulting in less acrylamide production while frying.

Sweet Potato

Cassava/Manioc

Cassava/Manioc

Cassava/Manioc

Using Pulsed Electric Fields in Cassava or Manioc production enables structure softening and improves peeling. Outcomes are better cutting with less breakage and huge energy and water savings.

Cassava/Manioc

Potato chips

Potato chips

Potato chips

In chips manufacturing, a Pulsed Electric Fields pre-treatment results in better cutting, less feathering and enabling more extreme shapes. Frying optimization and less oil uptake result in better chips quality.

Potato chips

Vegetable chips

Vegetable chips

Vegetable chips

For vegetable chips such as carrot chips, parsnip chips or beetroot chips, a Pulsed Electric Fields treatment of the raw produce results in better cutting, sugar release, less acrylamide and better quality.

Vegetable chips

Carrot

Carrot

Carrot

Both, dried carrot snacks and fried carrot chips benefit from a Pulsed Electric Field pre-treatment in smoother cutting, better processing performance, product optimization and overall higher quality retention.

Carrot

Potato

Potato

Potato

Structure softening with Pulsed Electric Fields eliminates the need for a pre-heater, allowing for energy and water savings. With the resulting smoother cut and starch retention, more product yield is achievable.

Potato

Monitor quality control with precision and optimise treatment conditions for potato and vegetable cutting with Elea CutControl™.

Developed to measure the cutting force in roots, tubers and vegetables both before and after PEF treatments, Elea’s CutControl™ is an important tool when it comes to product quality control.

Designed and built with the same care, quality and technical expertise as our other systems, it’s the ideal addition to understand and enhance the benefits of PEF treatment.

By pushing the raw produce through a grid pneumatically, the CutControl™ is able to measure the cutting force and display the results instantly to help identify seasonal variation and develop optimum PEF treatment conditions.

The CutControl™ system is an industry-ready measurement unit that’s ideal for use in a quality control lab, yet it’s also portable to allow direct operation right at the heart of the production line. Delivered with a handy storage and transport case, the system also comes with two cutting grids and a sample preparation grid as standard.

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CUTCONTROL SYSTEM SPECIFICATION

Elea's CutControl

CutControl
weight
15 kg (25 kg with transport case)
dimensions
Device 610 x 240 x 210 mm (LxWxH). Case 710 x 310 x 350 mm (LxWxH)
construction
Frame and cutting grids are stainless steel/anodised aluminium. Pusher for products is white PE.
cutting force
Maximum 730 Newtons.
cutting grid options
6x6; 8x8; 10x10; 13x13 mm.
safety
Cover is interlocked to prevent operation in the open position.
certification
CE.
Services required
Electric
90-240 V ac.
Air
6 bar. System has inbuilt air regulator.

ELEA's CUTCONTROL™

Full crop, cutting and quality control with the SmoothCut™ system and Elea CutControl™

INSTANT TEST RESULTS

Identify seasonal variations and effects quickly and easily so you can select the optimum PEF treatment conditions.

The Elea CutControl™ measures the cutting force of a wide range of tubers such as potatoes, sweet potatoes or cassava before and after PEF treatment then displays the results instantly.

 

FLEXIBLE PROCESS ADJUSTMENT

PEF treatment using the SmoothCut™ system gets rid of seasonal variation in raw produce firmness to provide an even and consistent cut throughout the year.

The PEF treatment intensity can be easily monitored with the CutControl™ to identify the ideal parameters for the best possible product yield, quality and flexibility.

PORTABLE AND ROBUST

Elea’s CutControl™ is more cost-effective than a texture analyser and doesn’t need an extra computer to display results. It’s robustness and portability make it the perfect device for SmoothCut™ system process control in an industrial production line.

The device comes with a range of cutting grids, sample preparation grid and a handy transport case too.

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USING CUTCONTROL™ WITH OUR SMOOTCUT™ SYSTEMS

Reduce feathering, knife wear and oil uptake to enhance product quality.

PNEUMATIC PRESSURE SENSOR

The pneumatic pressure sensor helps to identify the optimum PEF treatment intensity and recommend the best parameters to achieve exceptional product yield, quality and flexibility. This can then be kept consistent throughout the production process.

UNTREATED CUT POTATO STRIP

These potato strips have been cut using a hydro jet cutter, a more traditional method of cutting, and are then more prone to feathering. This is because instead of a clean cut, the tissue is broken and torn apart.

PEF TREATED SWEET POTATO

Alternatively, these sweet potato strips have been treated with PEF and now we’re able to achieve a smooth cut. This is a true example of the benefits of PEF, which leads to longer fries, reduced oil uptake, overall better browning and less knife wear too.

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PEF works at a low energy input (~1kJ/kg), by inducing small pores in the cell membrane resulting in a loss of turgor pressure and tissue softness, allowing for a smoother cut.

When using traditional methods of cutting such as a hydro jet, there’s substantial feathering as the tissue is more broken than cut. After PEF treatment, the feathering is significantly reduced and the cut is smooth. This creates opportunities for longer fries, reduced oil uptake during deep-frying and less knife wear.

As the energy level increases, pore size does too, which is why the intensity needs to be monitored by the CutControl™ and the most suitable parameters for optimum process and performance yield need to be pinpointed to ensure that no undesired solids or yield losses occur.

In chips and fries processing, the Elea CutControl™ allows our clients to develop the optimum treatment conditions for different potato varieties, as well as identifying seasonal variations and effects.

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Contact us

Prof.-von-Klitzing-Str. 9,
D-49610 Quakenbrück
Germany

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Address
Elea Vertriebs- und Vermarktungsgesellschaft
Prof.-von-Klitzing-Str. 9
D – 49610 Quakenbrück

Telefon: +49 (0) 5431 92629 70
E-Mail: info@elea-technology.com

Managing Director
Stefan Töpfl (Prof. Dr.)
E-Mail: s.toepfl@elea-technology.com

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VAT No.: DE 285 421 329

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