THE PRESSURE MEASURING DEVICE
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.
Drying apples after a Pulsed Electric Field pre-treatment achieve a product of amazing flavour retention, shape preservation and retained colour.
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.
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.
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.
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.
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.
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.
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.
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.
Monitor quality control with precision and optimise treatment conditions for potato and vegetable cutting with Elea Cut Control™.
Developed to measure the cutting force in roots, tubers and vegetables both before and after PEF treatments, Elea’s Cut Control™ 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 Cut Control™ is able to measure the cutting force and display the results instantly to help identify seasonal variation and develop optimum PEF treatment conditions.
The Cut Control™ 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.
Full crop, cutting and quality control with the PEF Advantage™ Belt system and Elea Cut Control™
INSTANT TEST RESULTS
Identify seasonal variations and effects quickly and easily so you can select the optimum PEF treatment conditions.
The Elea Cut Control™ 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 PEF Advantage™ Belt 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 Cut Control™ to identify the ideal parameters for the best possible product yield, quality and flexibility.
PORTABLE AND ROBUST
Elea’s Cut Control™ is more cost-effective than a texture analyser and doesn’t need an extra computer to display results. Its robustness and portability make it the perfect device for PEF Advantage™ Belt 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.
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.
PEF works at a low energy input (~1 kJ/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 Cut Control™ 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 Cut Control™ 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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Elea Vertriebs- und Vermarktungsgesellschaft
D – 49610 Quakenbrück
Stefan Töpfl (Prof. Dr.)
HRB 206480 Amtsgericht Osnabrück
VAT No.: DE 285 421 329
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