Electroporation system for potato products
In potato processing, achieving higher yields with reduced processing costs is crucial. Traditional methods may not effectively decrease acrylamide levels or oil content, impacting product quality and health standards.
Enhance yield and reduce acrylamide with Pef technology
The E-FLO Electroporation System by Heat and Control is designed to improve potato processing efficiency using Pulse Electric Field Processing (PEF). This technology enhances processing speed, reduces oil content, and significantly lowers acrylamide levels by removing sugars and amino acids. With its ability to make potato tissue more permeable, the E-FLO system minimizes the need for blanching and reduces product breakage during processing. It is ideal for applications involving potato chips, French fries, formed potato products, and other root vegetables. By providing faster processing and maintaining lower maintenance requirements, the E-FLO helps in achieving a smoother chip surface that absorbs less oil.
Benefits
- Significant yield improvements with reduced processing time
- Reduction in acrylamide levels by half
- Lower oil content for healthier products
- Less product breakage due to increased flexibility of raw sliced potatoes
- Minimized or reduced blanching requirements