Pulsemaster’s Pulsed Electric Field systems and its opportunities for dehydrated healthy snack manufacturing. Healthier snacks, made from potatoes, vegetables and fruits. For food & snack processors seeking to launch new and innovative premium snack food products. Pulsemaster’s Pulsed Electric Fields technology applied as a wet disruption method of plant cells, prior to the extraction and drying processes.

A PEF pre-treatment prior to dehydration

PEF used as a pre-treatment technique to alter the plant cells of raw materials, prior to dehydration and drying processes. Pulsemaster’s PEF enables high-speed, low temperature drying above or below freezing point while preserving nutritional value, bioactivity, flavour, colour and a texture better than existing classical methods, without PEF pre-treatment.

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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Pulsemaster is a sponsor of the upcoming 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine, and Food & Environmental Technologies WC2015, which is scheduled to be held between September 6th and 10th, 2015, in Portoroz, Slovenia. More than 350 participants will attend the congress.

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