News & Blog


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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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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