Improve vegetable processing with PEF. Up to 50% faster blanching, better cutting and improved flexibility.
Elea Pulsed Electric Field food processing enhances your production line, improves the quality of your product and provides savings in time and energy. PEF opens the cells of fresh produce (electroporation) resulting in significant increases in yield, freshness, flavour and nutritional preservation.
PEF for solid food
New product opportunities
PEF for liquid food
What can Elea Pulsed Electric Field food processing systems do for your product?
Elea Pulsed Electric Field systems use precise and targeted electrical pulses to open the cell membrane (electroporation) of raw products. It’s a clean, gentle and targeted process that can be used to benefit a broad range of products.
Improve French fries with PEF. Improve cutting, less fracture, better colour, less oil uptake, reduced blade wear, faster frying time and more.
Improve veggie chips with PEF. Increase yield, develop new product opportunities, control colour, improve quality and reduce costs.
Improve drying with PEF. Accelerate drying, improve quality, faster process times and energy savings
Improve olive oil processing at lower temperatures, increase yield and gain more EVOO.
Improve potato chips with PEF. Increase value, enhance production, improve frying control, expand capacity, develop new product opportunities control colour & more.
We have installed more than 200 Elea PEF systems globally, working for some of the world’s leading food producers. Every Elea PEF Advantage system shares the same 24/7 production capability and is built to operate under extreme conditions.
We have the expertise, the facilities and the experience to help you get the most from Pulsed Electric Field
We take your product concept and apply our industry-leading knowledge and experience to design a system that will deliver you the greatest value. Our scientists and engineers are with you every step of the way, offering expert guidance and professional advice from concept to delivery.
With more than 200 systems installed globally, we are the world’s most popular PEF solutions provider to the food and beverage industries. Elea PEF Advantage systems are designed and manufactured at our facility in Germany to the highest standards, with each system customizable to your specific requirements.
At Elea, our experts can manage your PEF project from blueprint to production line, on-time and on-budget. Every PEF system we design is tailor-made to your specific needs. We test the efficacy of our PEF system in our custom-built pilot hall here in Quakenbrück, fully equipped with state-of-the-art facilities to emulate your production process.
Technical care & support
With our team of support engineers, options for remote maintenance and on-site spare parts, Elea keep you up, running and efficient.
We offer a full 24-hour support service around the world. Our specialist installation teams work closely with our customers to ensure smooth, swift and successful commissioning of our systems.
Learn more about Elea Pulsed Electric Field Advantage systems and how they can transform your product and enhance your production line
Mr Frank Bianchi, plant manager for Amica chips, talks about Amica’s experience working with Elea, their PEF Advantage systems and the benefits Pulsed Electric Field treatment has brought to the Amica production line.
How Pulsed Electric Field works
How PEF effects solid food
Pulsed Electric Field causes pore formation in the cell membrane of plant and animal products, scientifically known as electroporation. Increased porosity greatly enhances mass transport in the product which provides a wide range of advantages to both products and processes.
PEF’s treatment positively affects nearly all plant and animal cells including, tubers, roots, and fruits.
Elea PEF Advantage B systems enhance cutting ability, produce a less feathered, smoother surface, improve texture and crispiness, increase quality, improve frying, reduce oil uptake, save energy and enable the development of novel product shapes – and much more.
How PEF effects liquid food
PEF inactivates the bacteria in liquid foods at low temperatures providing the perfect alternative to other processing solutions such as pasteurisation or HPP. Pore formation is induced in the bacteria when the PEF field strength exceeds the transmembrane potential, forcing the cell membrane to open, killing the bacteria and extending shelf life.
PEF is a low-temperature process that helps to preserve valuable compounds whilst having a positive effect on the overall quality
of the raw liquid product, retaining more natural nutritional value, including vitamins, antioxidants and pigments, to produce a healthier, fresher and more appetising final product.
The more open pore structure in the plant cell increases extraction potential, and more valuable compounds can be extracted without additional enzymes.
Elea PEF Advantage Pipe systems are low temperature, low maintenance and are designed and engineered for 24-hour continuous operation,
making them the best value juice processing solution.
Elea Pulsed Electric Field Advantage systems, reduce waste, save energy and conserve water
In 2020-21 Elea Pulsed Electric Field systems help to save
tonnes of C02
GJ of energy
m3 of water
Get more for less, greater savings and sustainability with PEF
Elea PEF Advantage systems transform food manufacturing processes – improving output. They can reduce labour water & energy costs, help streamline supply chain logistics and help to minimise retail waste.
Elea Pulsed Electric Field research and development, collaborating with DIL and our industry partners, are driving new opportunities for food processing
Strategies for overcoming market barriers for 3 novel food technologies.
Generation of industrial scale numbers for french fries production.
Better extraction, value and hygiene with PEF processing of algae
Development of a PEF system to identify surrogates in liquids.
Food processing in a box – Innovative local processing for a sustainable future
Pioneering new PEF applications through partnerships
New Pulsed Electric Field food processing opportunities and innovations are often driven by our collaborative R&D projects. The knowledge gained from this research is directly funnelled into new PEF solutions and applications via the Elea PEF Advantage Belt and PEF Advantage Pipe systems.
Elea is currently involved in a wide range of PEF collaborative research projects including stimulation of algae for improved growth and extraction, PEF drying optimization for improved quality and form stability and new improvements for meat processing.
Elea has built a valuable network of research partners from both academic and industry backgrounds from all over the globe.