Category: PEF

Anuga Food Tec

Mark de Boevere

Pulsemaster unveils game-changing PEF technology at Anuga FoodTec 2024: A new era in food processing

  • PEF

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At the forefront of food technology innovation, Pulsemaster is set to showcase its groundbreaking Pulsed Electric Field (PEF) technology at the prestigious Anuga FoodTec show in Cologne, Germany from March 19 to 24.

This event, renowned for highlighting cutting-edge advancements in the food and beverage industry, will witness Pulsemaster’s demonstration of how PEF technology is transforming food processing, preservation, and extraction methods.

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interprom 2022 pef

Mark de Boevere

Pulsemaster set to unveil latest pulsed electric field (PEF) innovations, discuss future vision during Interpom 2022

Industry professionals involved in the potato processing sector are invited to meet with the Pulsemaster team at this year’s Interpom event to discuss the company’s latest pulsed electric field (PEF) solutions, and its commitment to keep pace with emerging industry trends. Pulsemaster will exhibit at Stand R30 during Interpom 2022 in Kortrijk Xpo (Belgium) on November 27 to 29. 

“Our latest Pulsemaster PEF-systems are a must-see,” says Managing Director, Mark de Boevere. “Not only will we display existing technology, but we will also unveil new technology developments and discuss our vision for the future in this exciting field of the processing industry.”

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Elastic fry potato

Thomas Rohe

Agristo doubles down on innovation with new Pulsemaster PEF systems

  • PEF

In a significant stride toward enhancing potato processing, Agristo, a renowned producer of premium French fries and potato specialties, has once again chosen Pulsemaster’s cutting-edge Pulsed Electric Field (PEF) technology, investing in two additional 100 kW PEF systems. This move not only solidifies Agristo’s commitment to quality but also cements Pulsemaster’s status as a frontrunner in the potato processing industry.

A Partnership Rooted in Excellence

Operating from Belgium and Holland, Agristo has long been a name synonymous with high standards in the potato processing industry. Their continued collaboration with Pulsemaster, as they acquire their third and fourth PEF systems, speaks volumes about the trust and efficacy established in this partnership. Mark de Boevere, Managing Director of Pulsemaster, expresses his delight, “We are extremely pleased that a European customer with such high standards and a global reputation has agreed to purchase additional Pulsemaster PEF systems.”

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Premium dried fruit snack

Werner Kohorst

Revolutionizing Snack Manufacturing with PEF Technology for Dehydrated Fruits and Vegetables

  • PEF

Pulsemaster introduces its advanced Pulsed Electric Field (PEF) systems, revolutionizing the manufacturing of dehydrated healthy snacks. This technology is ideal for food and snack processors eager to introduce innovative premium snack products made from potatoes, vegetables, and fruits. Pulsemaster’s PEF technology employs a wet disruption method on plant cells before extraction and drying, offering a healthier snack alternative.

A PEF Pre-Treatment for Superior Dehydration

Utilizing PEF as a pre-treatment alters the plant cells of raw materials, enhancing the dehydration and drying processes. Pulsemaster’s PEF allows for high-speed, low-temperature drying, either above or below the freezing point. This preserves the nutritional value, bioactivity, flavor, color, and texture better than traditional methods, offering an improved alternative to classical dehydration techniques.

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Pulsed Electric Field PEF

Mark de Boevere

Pulsed electric field PEF – the potential in food processing

  • PEF

Pulsed Electric Field (PEF) processing is a well-known non-thermal food preservation technique, but it can also be used to enhance product quality and food production processes.

The terms pulsed electric field processing and electroporation both describe the same technique. PEF induces poration of cell membranes, hence the term ‘electroporation’. Another term used in this context is ‘permeabilization’. PEF technology can make the cell membranes of microorganisms, plant, or animal tissue permeable. This electroporation process is suitable for a broad range of food processes and bioprocesses, utilizing low energy levels.

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The power of PEF

Mark de Boevere

International Potato Processing & Storage Convention (IPPSC) 2015

  • PEF

Mark de Boevere from Pulsemaster delivered a comprehensive overview of the latest advancements in the development of Pulsed Electric Field (PEF) equipment at an industrial scale for potato processing. His presentation was titled “Systems Using Pulsed Electric Field (PEF) Technology – An Excellent Alternative for Preheaters in the Potato Industry.”

Topic

The presentation effectively highlighted the benefits of Pulsed Electric Field technology, detailing enhanced sugar extraction levels, improved cutting, reduced feathering, and a smoother cutting surface. It also emphasized reduced frying time and improved texture and crispiness of potato products. Potatoes processed with Pulsed Electric Field become more homogeneous, evening out the structure and consequently reducing seasonal variation.

The audience engaged actively, posing numerous questions about the pulse generator principles Pulsemaster employs in manufacturing turn-key PEF systems for the industrial processing of solids like potatoes to produce French fries and crisps.

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seaweed

Mark de Boevere

Workshop on Electroporation Technology for Biorefinery

  • PEF

Mark de Boevere will represent Pulsemaster as a speaker at the International Workshop on Electroporation-based Technologies for Biorefinery, which will be held in Compiègne, France, on Tuesday, January 27th and Wednesday, January 28th, 2015.

The workshop will include discussions on Pulsed Electric Fields (PEF) technology as well as other Pulsed Energy Technologies.

The topics of the ElectroBioref2015 workshop will reflect recent progress in the field of electroporation, primarily focusing on:

  • Wet and dry biomass biorefinery
  • White and blue bioprocess biorefinery
  • Food industry residues biorefinery

The Workshop provides an excellent opportunity for engaging with numerous experts in the fields of pulsed electric fields and biorefinery. The list of invited speakers, in alphabetical order, includes:

  • Gustavo V. Barbosa-Canovas, Washington State University, USA
  • Thomas A. Dempster, Arizona State University, USA
  • Giovanna Ferrari, ProdAl S.c.a.r.l. and University of Salerno, Italy
  • Damijan Miklavčič, University of Ljubljana, Slovenia
  • Uwe Pliquett, Institute for Bioprocessing and Analytical Measurement Techniques, Germany
  • Justin Teissié, Institute of Pharmacology and Structural Biology, France
  • Eugène Vorobiev, University of Technology of Compiègne, France

The Workshop is organized by the University of Technology of Compiègne (UTC) and ESCOM (École Supérieure de Chimie Organique et Minérale), in cooperation with the European Network for Development of Electroporation-based Technologies and Treatments (EP4Bio2Med – COST Action TD1104).

PEF processing of fruits and vegetables

Mark de Boevere

Major Advantages of PEF Processing in Fruits and Vegetables

  • PEF

On Thursday, December 4th, 2014, the potential of pulsed electric field (PEF) treatment was highlighted as a versatile technology offering mild food preservation, improved extraction processes, higher concentrations of bioactive compounds, and enhanced drying processes. PEF is a mild process that generally leaves valuable compounds unaffected, often leading to product and process improvement and energy reduction.

This raises the question: what are the potential applications of this technology in fruit and vegetable processing?

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