Tag: potato processing

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 it can also be used to enhance product quality and food production processes.

The terms pulsed electric field processing and electroporation both describe the same technique. PEF induces poration of cell membranes, hence the term ‘electroporation’. Another term used in this context is ‘permeabilization’. PEF technology can make the cell membranes of microorganisms, plant, or animal tissue permeable. This electroporation process is suitable for a broad range of food processes and bioprocesses, utilizing low energy levels.

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PEF-100-belt-system

Thomas Rohe

Pulsemaster sells 100kW PEF-system to French fry processor

Pulsemaster has sold a 100kW Pulsed Electric Field (PEF) system to a French fry processor, capable of handling up to 132,000 lbs (60 tons) of potatoes per hour.

Pulsemaster, a global leader in Pulsed Electric Field systems for potato processing, announces its agreement to sell a 100kW Pulsed Electric Field system to a major producer of high-quality French fries and potato specialties.

The customer, based in the EU, operates in the potato processing industry.

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kantoor voor de Duitse markt

Mark de Boevere

Pulsemaster Establishes an Office for the German Market

On Saturday, October 15th, 2016, the Dutch company Pulsemaster announced the establishment of an office for the German market in Lohne (Oldenburg), Lower Saxony, Germany. Pulsemaster is focused on further growth in the potato, vegetable, and fruit industry, rapidly expanding its export activities in Germany.

“Especially in Germany, the potato industry has shown great interest in our Pulsed Electric Field (PEF) technology for making French fries, crisps, and specialty potato products. An office in Lohne with service, engineering, and R&D facilities to support our PEF technology is highly appreciated by the German potato industry at large, and particularly by the potato processors situated near Lohne in Lower Saxony,” states Pulsemaster’s Technical Director, Dipl.-Ing. Werner Kohorst.

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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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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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