More Extra Virgin Olive Oil in less time with PEF
Pulsed Electric Field (PEF) treatment increases the extraction of oil by gently opening pores in the olive’s cell membrane, using a precise, targeted and rapid electrical pulse. It is a low-temperature process, reliable and instantaneous, and can be used to treat the olive mash continuously 24 hours a day.
Processing time and energy input can be reduced because malaxation requires less time and effort when the olive mash is pre-treated with PEF. This enables greater processing capacity resulting in a significant increase in the amount of EVOO (Extra Virgin Olive Oil).
Elea provides a range of PEF solutions that can be easily integrated into any olive oil production line. The Elea PEF Advantage Pipe systems have processing capacities up to 48 t per hour for extraction. The latest designed system being the compact and flexible Advantage P 1. Designed for the smaller production line it is capable of processing up to 6t/h of olive mash.
Join us online at Elea for insights, demonstrations and expert advice on how PEF can improve your olive oil production. A Q&A session will allow addressing any open questions.
Our Managing Director Stefan Töpfl and our Principal Scientist Oleksii Parniakov will guide you through how PEF works, perform a live demonstration on extraction and will discuss product and process benefits first hand.
We are looking forward to e-welcome you!
Stefan is a food engineer with a focus on process and equipment design, process efficiency and targeted energy use in the food industry. He headed the Business Unit Process Technologies at the German Institute of Food Technologies (DIL). With a team of scientists, they have developed processing technologies for the food industry and equipment manufacturers, including Pulsed Electric Field systems. Since 2017 Stefan is Managing Director at Elea GmbH.
Oleksii is the Principal Scientist at Elea and leads the department for special projects. He received his PhD in Food Process Engineering at the Technological University of Compiegne, France. His research interests mainly focus on non-conventional methods for enhancement of different food-related processes. He works mostly on the development of new areas of industrial PEF application, such as extraction of bioactive compounds, drying and freezing of solid food products.
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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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