Archive: November 2014

Exploit with Pulsemaster the power of PEF. Pulsed electric field technology can make your business grow

Mark de Boevere

Pulsemaster Establishes North American Office

  • PEF

The Dutch company Pulsemaster has established an office for the North American market in Woodstock, NB, Canada. Aiming for further growth in the potato, fruit, and vegetable industry, Pulsemaster is rapidly expanding its export activities.

“Our new generation PEF technology is garnering significant interest from the potato industry worldwide,” states Mark de Boevere, Managing Director of Pulsemaster.

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COST video about electroporation

Mark de Boevere

Electroporation: Unlocking Remarkable Potential

  • PEF

Electroporation is a fascinating natural phenomenon with immense potential. The video below, supported by the European COST project, illuminates the reasons behind its significance.

Increased Membrane Permeability

Electroporation leads to increased cell membrane permeability through high voltage electric pulses. This cutting-edge technology enables molecules to either enter or exit the cell, a process not typically feasible for numerous significant molecules under normal conditions.

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PEF Processing of potato products

Mark de Boevere

New Generation PEF Technology Revolutionizes Potato Processing

Pulsemaster, an innovative Dutch company, introduces a new generation of PEF (Pulsed Electric Field) technology that significantly enhances potato processing. This cost-efficient application is paving the way for the final breakthrough of PEF processing in the food industry.

The Pulsemaster PEF technology causes poration in potato cells, leading to cell disintegration. As a result, pulsed electric field systems emerge as an excellent alternative to traditional preheaters in the potato industry. The PEF treatment notably improves cut quality and substantially reduces the breakage of French fries. Additionally, it leads to decreased water and energy consumption in potato processing, while shortening the times required for blanching, drying, and pre-frying. Moreover, sugar leaching is enhanced, and the treatment can reduce frying oil absorption and fat content by up to 50%.

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