Pulsed Electric Field Technology Improves Potato Processing
Seattle-based Pulsemaster introduced a new generation pulsed electric field (PEF) technology that’s said to significantly improve potato processing.
PEF technology induces poration of potato cells, leading to cell disintegration and making the pulsed electric field systems an excellent alternative for pre-heaters in the potato industry. The PEF treatment also improves cut quality, significantly reduces French fry breakage, reduces water and energy consumption, shortens blanching, drying and pre-frying times and improves the leaching of sugar. Plus, the treatment also reduced frying oil absorption and fat content by up to 50%.
The generator is combined with a robust and hygienic transport system and PEF treatment chamber, which can easily be implemented in existing processing lines. The new range of industrial scale equipment—the Conditioner—boasts treatment capacities of up to 110,000 pounds per hour for potato processing systems.
The Pulsemaster PEF systems can also be applied to improve other drying, cutting, peeling and pressing processes for the drying of sweet peppers and grapes, the peeling and cutting of tomatoes and the pressing of vegetables and olives. In the meat industry, PEF processing leads to shorter tumbling times.