Category: PEF

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 did you know it can also be used to improve product quality and food production processes?

Pulsed electric field processing and electroporation are both used to describe the same technique. The pulsed electric field induces poration of cell membranes – that is where the word electroporation comes from. Permeabilization is another term used in this context. The cell membranes of microorganisms, plant or animal tissue can be made permeable by using PEF technology. This process of electroporation is suitable for use in a broad range of food processes and bioprocesses using low levels of energy.

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The power of PEF

Mark de Boevere

International potato processing & storage convention IPPSC 2015

  • PEF

Mark de Boevere from Pulsemaster presented an overview of the latest advances in development of PEF equipment at industrial scale for potato processing in his presentation entitled “Systems using Pulsed electric field (PEF) technology – an excellent alternative for preheaters in the potato industry”.

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