Electroporation system for potato products
Optimize your potato and snack food production with an electroporation system that enhances yield while significantly reducing acrylamide levels and oil content, offering healthier, tastier end products efficiently.
Reduces Oil and Acrylamide in Potato Products
The E-FLO Electroporation System by Heat and Control is designed to enhance potato and snack food processing by utilizing Pulse Electric Field (PEF) technology. This system specializes in reducing oil and acrylamide levels in potato chips, french fries, and other root vegetable products, improving yield and texture flexibility. The process permeabilizes cell membranes, minimizing the need for traditional blanching and enhancing sugar and amino acid removal. Capable of continuous high-speed operations, the E-FLO system facilitates integration into existing production lines with ease. With its focus on energy efficiency, reduced maintenance downtime, and improved product quality, it’s an ideal solution for snack food manufacturers looking to maintain high throughput and exceptional product standards. Constructed with durable materials, the system ensures longevity and compatibility with rigorous production demands.
Benefits
- Enhances product quality by significantly reducing acrylamide levels.
- Lowers oil content, contributing to healthier end products.
- Increases yield through accelerated processing and minimized product breakage.
- Reduces energy costs owing to efficient PEF technology.
- Integrates seamlessly into existing production lines, minimizing transition efforts.
- Applications
- Formed potato products,Snack foods,Vegetables,Potato products,Root vegetables,French fries
- End products
- Crinkle cut fries,Sweet potato fries,Beetroot crisps,Potato wedges,Carrot slices,Potato chips,Vegetable chips,Mashed potato products,Curly fries
- Steps before
- Cutting,Washing,Peeling,Slicing
- Steps after
- Frying,Packaging,Inspection,Seasoning
- Input ingredients
- potato slices,raw potatoes,root vegetables
- Output ingredients
- potato chips,french fries,formed potato products,healthier products
- Market info
- Heat and Control is known for its expertise in manufacturing food processing and packaging equipment, providing innovative solutions and high-quality systems for industries like snacks, prepared foods, and pharmaceuticals, with a strong reputation for reliability and technical support.
- Yield Improvement
- Higher slice yield
- Processing Speed
- Faster processing of potatoes
- Acrylamide Reduction
- Reduction by half
- Oil Content
- Lower oil content in final product
- Sugar Removal
- Removes sugars for quality enhancement
- Flexibility
- More flexible raw sliced french fries
- Pressure on Equipment
- Less pressure,reduced maintenance downtime
- Tissue Permeability
- More permeable for less breakage
- Surface Smoothness
- Smoother chip surface absorbs less oil
- Working mechanism
- Pulse Electric Field (PEF)
- Integrated steps
- Sugar and amino acid removal
- Batch vs. continuous operation
- Inline Continuous
- Automation level
- PLC controlled
- Energy efficiency
- Reduced processing costs
- Cleaning method
- Less maintenance required
- Yield improvements
- Higher slice yield
- Product flexibility
- More permeable potatoes
- Oil absorption reduction
- Lower oil content in final product
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Ideal for root vegetables
- Yes
- Compact footprint
- Yes
- Control panel type
- Digital/Touch-sensitive
- Discharge method
- Smooth slice discharge
- Machine footprint
- Customizable
- Control panel type
- HMI/PLC compatible
- Integration possibilities
- SCADA/ERP systems
- Footprint
- Compact design available
- Electroporation strength levels
- Adjustable according to product
- Material handling configuration
- Customizable for potato varieties
- Energy efficiency settings
- Optimizable for yield savings
- Pulse frequency settings
- Variable frequency control