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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Mark de Boevere will represent Pulsemaster as a speaker at the International Workshop on Electroporation-based Technologies for Biorefinery in Compiègne, France on Tuesday 27th and Wednesday 28th of January 2015.
Pulsed Electric Fields (PEF) technology and also other Pulsed Energy Technologies will be included.
Topics of the ElectroBioref2015 workshop will reflect the recent progress in the field of electroporation, primarily pertaining to:
- wet and dry biomass biorefinery
- white and blue bioprocess biorefinery
- food industry residues biorefinery
The Workshop is an excellent opportunity to converse with many experts in the areas of pulsed electric fields and biorefinery. The invited speakers’ list includes for example and in alfabetical order:
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
This Workshop is organized by 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).
Mild food preservation, improved extraction processes, higher concentrations of bioactive compounds, enhanced drying processes: pulsed electric field (PEF) treatment is a versatile technology. Moreover, PEF is a mild process that leaves valuable compounds unaffected and often leads to product and process improvement and energy reduction. What are potential applications of this technology in fruit and vegetable processing?