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%.