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”.

Subject
A clear presentation of the benefits of the Pulsed Electric Field technology, specifying enhanced levels of sugar extraction, improved cutting, less feathering and a smoother cutting surface, a reduced frying time and an improved texture and crispiness of the potato products. Potatoes become more homogeneous with pulsed electric field processing, evening the structure and resulting in the reduction of seasonal variation. The audience had the opportunity to put many questions about the pulse generator principles used by Pulsemaster to manufacture turn-key PEF systems for industrial processing of solids like potatoes to manufacture French fries and crisps.

The convention
This three-day event that took place from 17th June to the 19th June 2015 at the Radisson Blu Hotel in Bucharest, Romania and was jointly organised by the magazines Potato Processing International and Potato Storage International. The conference evoked high interest of potato industry.

Theme
The event’s main theme: Dynamic potato industry solutions – looking into the competitive future of potato processing and storage.
An important topic covered by IPPSC 2015 was, among others Pulsed electric field (PEF) technology for potato processing.

PEF-technology
The PEF-technology of Pulsemaster induces poration of potato cells, leading to cell disintegration, making PEF systems an excellent alternative for preheaters in the potato industry. Several examples of potato applications of electroporation to enhance cell disintegration and improve mass transfer in the extraction of compounds of interest in potatoes processing were presented.