Tag: Pulsed Electric Fields

Premium dried fruit snack

Werner Kohorst

Revolutionizing Snack Manufacturing with PEF Technology for Dehydrated Fruits and Vegetables

  • PEF

Pulsemaster introduces its advanced Pulsed Electric Field (PEF) systems, revolutionizing the manufacturing of dehydrated healthy snacks. This technology is ideal for food and snack processors eager to introduce innovative premium snack products made from potatoes, vegetables, and fruits. Pulsemaster’s PEF technology employs a wet disruption method on plant cells before extraction and drying, offering a healthier snack alternative.

A PEF Pre-Treatment for Superior Dehydration

Utilizing PEF as a pre-treatment alters the plant cells of raw materials, enhancing the dehydration and drying processes. Pulsemaster’s PEF allows for high-speed, low-temperature drying, either above or below the freezing point. This preserves the nutritional value, bioactivity, flavor, color, and texture better than traditional methods, offering an improved alternative to classical dehydration techniques.

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Pulsemaster Liquidus PEF system

Mark de Boevere

Unveiling Revolutionary Liquidus PEF Equipment: A New Dawn for Juice Processing

In a groundbreaking move, Pulsemaster has launched its latest innovation, the Liquidus PEF Equipment, marking a new era in juice processing for small and medium-sized businesses and the scientific community. This cutting-edge system, tailored for liquids like cold-pressed juices, smoothies, purees, and even cold brew coffee, is set to revolutionize the way premium juices and blends are produced.

Transforming the Juice Market

The Liquidus PEF Equipment emerges as a game-changer, especially for smaller juice marketers looking to elevate their products. Pulsemaster’s innovative system is designed to cater to the evolving needs of the beverage industry, offering a perfect blend of efficiency and quality. It provides an optimal solution for businesses transitioning from batch to continuous processing, ensuring a seamless and efficient production flow.

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Juices and smoothies

Werner Kohorst

Pulsemaster sells Pulsed Electric Field (PEF) system to fresh juice processor

Pulsemaster, a global leader in Pulsed Electric Field (PEF) systems for food and beverage processing, has entered into an agreement to sell a Pulsed Electric Field system to a major producer of high-quality fruit juices and smoothies.

The customer, based in the EU, operates in the fresh juice processing industry and possesses extensive experience with Pulsed Electric Field technology within this sector.

Pulsemaster’s proprietary PEF technology will be utilized to treat fresh juices and smoothies. The agreement encompasses the supply of liquid handling equipment to complete the project.

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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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seaweed

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).