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.
PEF as low-temperature pasteurization method retains healthy compounds, the bright orange colour and the natural nutritional value of carrot juice for weeks, and still tastes like freshly squeezed.
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.
Pulsed Electric Fields treatment of hard structures such as asparagus means low energy cell disruption for texture modification and enables improved saponins release, too.
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 gentle Pulsed Electric Field preservation of berries is able to retain all the goodies in the berry juice or puree including colour, flavour and nutritional value. At the same time, the juice can be kept fresher for longer with an extended shelf-life.
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.
Cold extraction with PEF creates a cold brew coffee with extra natural flavour and improved quality. PEF preservation of the extracted coffee very gently retains all the goodies and valuable compounds.
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.
Pulsed Electric Field treatment of yogurt makes it a low energy pasteurization and retains a higher probiotic value. Less fouling and retention of fresh taste are benefits of the low temperature processing.
Pulsed Electric Field preservation works perfectly for orange juice. The gentle, low-temperature processing method increases the shelf-life while retaining the fresh quality, providing a taste as freshly squeezed.
Pulsed Electric Fields enable enzyme control in pineapple juice and retain the fresh character using much less heat than thermal pasteurization for shelf life extension. This means a higher quality juice.
Pulsed Electric Fields as a gentle method for microbial inactivation and bacterial spore control can increase the shelf-life of waterbased paint and prevent blow-up of the bottles.
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.
For cold soups or gazpachos, PEF is a good alternative to heat pasteurization for pathogen removal and increasing shelf-life. The low temperature processing comes with an extra in taste, flavour and freshness.
Fresher pear juice for longer. With Pulsed Electric Field pasteurization, preservation of the fruity taste and the nutritional value becomes easy. The increased shelf-life enables better production planning too.
For enjoying your healthy tomato juice in an air plane, rich taste and bright appetizing colour is key. With pulsed Electric Fields quality retention and shelf-life extension goes hand-in-hand with no flavour loss.
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.
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.
PEF can be used as a low temperature preservation technique for beer. The low heat pasteurization provides improved quality and fresh beer flavour.
In wine processing, Pulsed Electric Fields can be used to enhance maceration, to control fermentation, for bacterial spore control and preservation of higher nutritional value, eg. a higher polyphenol content.
Freshly squeezed pomegranate juice brings joy to our taste buds. Pulsed Electric Field preservation preserves this fresh character. The low-temperature processing method improves shelf-life and retains colour.
Passion fruit juice is a tremendous must in smoothies as the perfect tropical ingredient. PEF preservation is a low-temperature method to improve shelf-life, retain the yellow colour and preserve freshness.
Pulsed Electric Fields improves the extraction process with a higher juice yield. PEF can also be used as a much more gentle preservation method with low temperatures for shelf life extension and at the same time preservation of a higher nutritional value.
For spinach juice as rich in healthy compounds and colour, Pulsed Electric Fields works as a perfect gentle preservation method to ensure retention of the fresh character.
Olive oil processing profits from Pulsed Electric Field in higher yield and very importantly from processing at lower temperatures. Cold press olive oil is rich in valuable compounds.
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.
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.
Yeasts can be a problem in syrup production, but a gentle Pulsed Electric Fields treatment allows yeast inactivation at low processing temperatures and well-retained product quality.
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.
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.
Acerola cherry is rich in antioxidants. With Pulsed Electric Fields it is possible to fasten extraction and to improve antioxidant yield as well as juice yield.
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.
Heat treated, a strawberry juice turns brown quickly, but not with a Pulsed Electric Field preservation. Retained colours, fresh character and preserved valuable compounds making a PEF strawberry juice superior.
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.
Coconut water is healthy and refreshing. A heat pasteurization can lower the nutritional value. But with a PEF treatment for increased shelf-life, freshness, valuable compounds and taste can be retained much better.
Better oil and protein extraction due to better structure disruption with Pulsed Electric Fields.
Drying apples after a Pulsed Electric Field pre-treatment achieve a product of amazing flavour retention, shape preservation and retained colour.
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!
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.
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.
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.
PEF treatment of melon juice preserves the fresh and healthy character and makes it a product of premium quality for longer. A juice processor profits from better production planning, and extended market reach.
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.
PEF, used as pre-treatment for kale juice extraction, improves antioxidant extraction rates. PEF as a preservation method for kale juice retains the green colour and the healthy, nutritional value.
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.
Opening the beans cell structure with Pulsed Electric Fields results in accelerated soaking time making the process faster and more energy efficient.
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.
Grape juice processing benefits from a Pulsed Electric Field treatment in extraction enhancement. An increased juice yield together with more colour pigments, antioxidants and polyphenols can be achieved.
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.
Shelf life extension of milk with Pulsed Electric Fields greatly improves the quality as many of the heat sensitive compounds can be retained. This means a retention of fresh, natural taste.
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