Pulsed Electric Field (PEF) technology, developed by Elea, exposes microorganisms, plant or animal tissue to a pulsed electrical field, which punctures the cell membrane, allowing access to its contents.
Because heat is minimised, products have a longer shelf life, while maintaining better nutritional value through the preservation of pigments, antioxidants and vitamins.
Loss of cell membrane barrier function causes microbial kill, which allows microbial decontamination of heat-sensitive liquids while retaining their sensorial and functional value.
When used with solids, PEF enables a targeted and controllable structural modification. Food becomes more homogeneous, evening the structure and resulting in the reduction of seasonal variation. Examples include: evening the structural variations in potato resulting in a smoother mash; improved cutting of crisps resulting in a smoother surface and less colouration; reduced oil uptake and water retention to reduce frying times and create crisper crisps.
The technology enables sugar removal, which reduces browning and enables the production of ‘healthier’ products. The targeted structural modification also allows use of tough and inconsistent raw materials such as sweet potato, turnip and beetroot.
The softer tissue structure allows the use of different cutters to create interesting product shapes.
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