Pulsed electric field treatment for roots, tubers, and fruits
In the food processing industry, managing the pre-treatment of tubers, roots, and fruits efficiently is a common challenge. Traditional methods like blanching consume extensive energy and water. Innovations are needed to enhance product quality while reducing operational costs.
Enhance product quality and reduce costs
The Elea PEF Advantage Belt system is designed for large-scale treatment of roots, tubers, and fruits using Pulsed Electric Field (PEF) technology. This system offers significant advantages over conventional methods by operating as an energy-saving, low-temperature process. Unlike blanching, the PEF method ensures uniform softening, leading to smoother cuts and less breakage. This results in improved product shapes, such as longer French fries and chips, and better frying quality with 10% less oil absorption. Additionally, drying processes for fruit and vegetables are optimized through better diffusion coefficients, resulting in energy savings and enhanced product quality. The PEF Advantage Belt system is customizable to different capacity needs, ranging from 12 t/h to 100 t/h, and features automated water management, stainless steel electrodes, and continuous belt treatment. Elea Technology, based in Quakenbrück, Germany, provides full installation, maintenance, and technical support to ensure optimal operation.
Benefits
- Uniform softening ensures smooth cutting
- Reduces energy and water consumption by up to 90%
- Improves frying quality with 10% less oil absorption
- Enhances drying processes for better shape and color
- Customizable capacity from 12 t/h to 100 t/h