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!
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.
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.
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.
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.
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.
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.
Opening the beans cell structure with Pulsed Electric Fields results in accelerated soaking time making the process faster and more energy efficient.
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.
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.
Pulsed Electric Fields treatment of hard structures such as asparagus means low energy cell disruption for texture modification and enables improved saponins release, too.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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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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