Archive: 2019

Pulsemaster PEF olive oil

Thomas Rohe

PEF and extraction efficiency of cold pressed olive oil

A Pulsemaster PEF-system for olive oil processing

Pulsemaster have succesfully developed a dedicated Pulsed Electric Field system for olive oil processing, max 10 US tons/h (9,000 kg/h) loading rate. Pulsemaster’s PEF is a physical, non-thermal and low-energy processing method that may complement the crushing step of the olives by formation of pores in cell membranes. Objective is permeabilisation of cell membranes leading to cell disruption. Cell disruption in terms of applied electric field intensity and pulse number, which can be exploited to increase yield and quality (aroma’s) from day 0 to the end of storage.

Maximizing the extraction yield and improve aroma concentration

In olive oil processing, Pulsed Electric Field technology can be used to enhance cold pressed olive oil extraction at lower temperatures, to obtain a higher yield and more aroma’s. Even important, PEF processing can reduce processing time in olive oil plants.

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Mark de Boevere

Visit our Pulsemaster Stand 618 at the SNACKEX 2019

Pulsemaster’s Pulsed Electric Field systems and its opportunities for healthy snack manufacturing.
Healthier snacks, made from potatoes, vegetables and fruits with less fat, better taste, better colour.

Why Pulsemaster?

  • Most experienced
  • Highest productivity
  • Robust engineering
  • Application expertise
  • 24/7 support
  • Deliver worldwide

Why PEF?

  • Greater profitability than conventional processing
  • Fresh taste, not altered by heat or chemicals
  • Clean label aligns with consumer trends
  • Longer shelf-life drastically reduces spoilage

Visit our Pulsemaster Stand 618 at the SNACKEX 27-28 June 2019, Barcelona Spain.
Pulsemaster Pulsed Electric Field equipment for better quality potato products processed with greater efficiency.