ELEA PEFPILOT™ TRIAL SYSTEM

Chicken breast

Chicken breast

Chicken breast

A Pulsed Electric Field pre-treatment of chicken breast brings improvements in the tenderisation processes and a soft mouth-feel. Improved yield and reduced marinating time are great production benefits, too.

Chicken breast

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

Beans

Beans

Beans

Opening the beans cell structure with Pulsed Electric Fields results in accelerated soaking time making the process faster and more energy efficient.

Beans

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

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

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

Sugar cane

Sugar cane

Sugar cane

Sugar cane consists of very hard fibres and using Pulsed Electric Fields as a cell disruption method opens the structure. This results in increased sugar yield and aims for a low energy sugar extraction.

Sugar cane

Tomato

Tomato

Tomato

A Pulsed Electric Fields pre-treatment brings great achievements to tomato processing. The faster moisture release enhances peel removal. No heating step is needed meaning better colour and taste.

Tomato

Beetroot

Beetroot

Beetroot

By applying a Pulsed Electric Field treatment prior to making beetroot chips, the open structure enables better cutting, frying optimization and reduced temperature for great colour retention and taste.

Beetroot

Mango

Mango

Mango

PEF dried mango is extra rich in flavour and benefits from a completely retained structure with no shrinkage. A bright colour and drying process optimization results in a premium quality product.

Mango

Microorganisms

Microorganisms

Microorganisms

PEF as a preservation method for heat-sensitive juices gently inactivates germs and pathogens. However, a low intensity PEF treatment is able to stimulate microorganisms for accelerating fermentation.

Microorganisms

Algae

Algae

Algae

Low-intensity PEF treatment stimulates the growth processes in algae and enhances extraction. Increases in the yields of many valuable compounds such as vitamins and polyphenols can be achieved.

Algae

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

Osmotic drying

Osmotic drying

Osmotic drying

Pulsed Electric Fields help with osmotic drying, too. Diffusion is enhanced and the dried fruits have a larger volume and better shape. Drying is accelerated with better sensory attributes and retained colour.

Osmotic drying

Grass

Grass

Grass

A treatment with Pulsed Electric Fields can make grass as feed better digestible due to the cell disruption and therefore be more effective for animals.

Grass

Meat

Meat

Meat

Treating meat with Pulsed Electric Fields results in the tenderisation of the meat structure. The opened pores improve brining and a higher yield. A reduction in marinating time enables faster production.

Meat

Berry

Berry

Berry

Treating berries with Pulsed Electric Fields for drying purpose will result in gentle water release and excellent shape and quality retention. PEF treatment can also enhance juice extraction for juices or smoothies!

Berry

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

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

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

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

Asparagus

Asparagus

Asparagus

Pulsed Electric Fields treatment of hard structures such as asparagus means low energy cell disruption for texture modification and enables improved saponins release, too.

Asparagus

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

Onion

Onion

Onion

PEF assisted onion drying brings great benefits to the production process including faster moisture release and drying process optimization. Drying acceleration enabling energy savings and less shrinkage.

Onion

Freeze-dried fruits

Freeze-dried fruits

Freeze-dried fruits

Freeze-drying of fruits assisted by Pulsed Electric Fields enables extraordinary shape, colour and flavour retention. FD PEF fruits are healthy natural snacks, make a perfect ingredient in muesli or covered in chocolate.

Freeze-dried fruits

Broccoli

Broccoli

Broccoli

Pulsed Electric Fields treatment of broccoli opens the structure and makes the extraction of healthy compounds possible without extra heat. That means an energy saving process and improved extract quality.

Broccoli

Discover the remarkable benefits of PEF for your raw material products with the Elea PEFPilot™.

We’ve created the Elea PEFPilot™ system to help our clients explore the potential of PEF for their raw products on-site in their laboratory or factory.

We can help our clients uncover the benefits of PEF such as the potential for dramatic new shapes, greater yield, brighter colours and higher quality, both in our Quakenbrück facilities in Germany, or via trials in their own pilot hall.

This trial batch system mirrors the process of the larger belt systems and can be used for research purposes. The Elea PEFPilot™ can treat both liquids and solids for scientific studies and small-scale applications and can withstand continuous 24/7 operation.

The PEFPilot™ benefits from flexible treatment parameters that allow our clients to experiment and discover the benefits of PEF available. Ability to explore the effects of electric field strength, specific energy input and sample size provide clients with the opportunity to truly explore their hypothesis and make new and exciting snack and beverage discoveries.

We offer the PEFPilot™ with different treatment chamber sizes up to a volume of 10L to give the best flexibility for changing process parameters, along with adjustable electrode settings.

This freedom enables clients to test any kind of raw produce, from several potatoes to a single apple, or even fruit mash to a suspension.

After the experimentation has been completed, our clients can then move forward to replicate the process and PEF parameters and begin to experience the whole range of PEF benefits on a large scale.

Read more

PEFPILOT™ SYSTEM SPECIFICATION

Elea PEFPilot™

Pulse Generator
control system
Touch screen, measurement of peak voltage and current, connectors for oscilloscope, safety interlock, emergency off
power supply
220 V, 50 Hz.
cooling
Air cooled.
dimensions
1525 x 955 x 1546 mm (W x D x H), stainless steel cabinet.
Treatment Chamber
capacity
Up to 10 L.
Services Required
power supply
230 V, 50 Hz. Other options available.

USING ELEA’S PEFPILOT™

Trial the benefits of PEF such as better quality, longer or more dramatic shapes and exciting new opportunities by trialling the PEF treatment in your own lab.

CONVENIENT HANDLING

It’s so simple to get started. Fill the bath with water and the raw material, close the lid, set your chosen parameters then start the PEF treatment – it’s as easy as that.

Using a touchscreen panel, the Elea PEFPilot™ allows the operator to easily change the treatment parameters such as field strength and specific energy input. This makes finding the optimum treatment parameter and replicating it on a larger scale very easy.

FULL USER SAFETY

The Elea PEFPilot™ unit is manufactured to the highest specifications and built with safety in mind. We provide full and comprehensive PEFPilot™ training to ensure that the system is handled and maintained correctly so clients can really reap the benefits of PEF.

We also have a range of pro-active service contracts so if you’re in need of assistance, or even need us to access your  PEFPilot™ system remotely, then we’re able to wherever you are in the world.

PEF IMPROVED PROCESS

With PEFPilot™ our clients can mirror their current production processes and compare the end product with one that’s PEF treated to really see the difference in appearance and quality.

By adjusting their original process to one that’s enhanced with PEF, our clients are able to make the most of their raw produce and achieve a higher yield, better quality and potential for exciting new solid shapes.

Read more

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

Commercial Register
HRB 206480 Amtsgericht Osnabrück
VAT No.: DE 285 421 329

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Richard, Chant Design Ltd

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