Why PEF?

Why use pulsed electric field (PEF) processing?

Improving processes and products

Improve your processes and products, such as potato products, with pulsed electric field technology

Enhance your processes and products with pulsed electric field processing, also known as electroporation. This innovative technique leverages its influence on cell membranes to elevate both your operational efficiency and product excellence. Central to this method is the disintegration of biological tissue, which plays a crucial role in food processing by facilitating the release of valuable intracellular compounds from cells. Electroporation, by making cell membranes permeable, aids in tissue softening and boosts mass transport. This results in numerous benefits, including more effective extraction, simplified cutting, easier peeling, and a range of other process and product enhancements that vary depending on the specific application.


PEF as a Technique for Gentle Preservation at Low Temperatures

PEF processing for mild preservation of beverages and liquid foods

Pulsed electric field (PEF) processing stands out as an exceptional method for the mild preservation of beverages and liquid foods. It offers a chemical-free approach to pasteurize pumpable fluids such as juices, dairy products, and soups. When applied at sufficiently high intensities, PEF effectively deactivates a variety of microorganisms, including yeasts, spoilage microbes, and pathogens, without the need for additives.

PEF’s ability to retain essential nutrients like vitamins, antioxidants, and pigments results in products that are not only healthier but also appear fresher and more appealing. This process operates at significantly lower temperatures compared to traditional heat pasteurization methods. Pulsemaster has innovated various strategies to either prevent or minimize any increase in product temperature during PEF processing, including the implementation of heat recovery systems post-treatment.

While PEF has a limited impact on enzymes, requiring products to be stored coolly as enzymes are not entirely deactivated, it still offers a continuous processing solution. Following PEF treatment, products must be packaged, which can be achieved through various methods including cold fill, hot fill, semi-aseptic, or aseptic packaging techniques.


Outcomes of PEF Processing

PEF processing of sugar beet improves sugar extraction

The anticipated benefits of utilizing PEF (Pulsed Electric Field) processing include a variety of enhancements and efficiencies:

  • Decreased energy and water usage in processes involving slow mass transport.
  • Enhanced extraction or pressing yields for oils, juices, and valuable components like proteins and antioxidants.
  • Improved cutting quality for potato, vegetable, and fruit products.
  • Simplified peeling processes for vegetables and fruits.
  • Reduced drying times for products such as potatoes, vegetables, fruits, and meats.
  • Increased nutritional and functional value in pasteurized beverages and liquid foods.