23rd March 2023 @ 6:00 AM CET – Register for free.
Elea online PEFinar for early time zones (CET+).
Join us online at Elea for insights, demonstrations and expert advice on how PEF can improve your production. A Q&A session will allow for addressing any open questions.
Pulsed Electric Field (PEF) opens the cell membrane (electroporation) of fresh produce resulting in significant increases in yield, freshness, flavour and nutritional preservation.
Raw materials treated with PEF are easier to cut or slice, show less breakage and retain colour and shape while drying.
PEF also increases the extraction of juice, wine and oil by gently opening pores in the cell membrane, using a precise, targeted and rapid electrical pulse. It is a low-temperature process, reliable and instantaneous, and can be used continuously 24 hours a day.
PEF induces electroporation also causing pore formation in the cell membrane of bacteria. PEF is a continuous process that inactivates microorganisms at low temperatures. This enables an extended shelf life whilst retaining the taste, colour and nutritional value of the freshly squeezed raw product.
Our Managing Director Stefan Töpfl, our Scientific Engineer Kevin Hill and our Principal Scientist Oleksii Parniakov will guide you through how PEF works, perform a live demonstration and will discuss product and process benefits first-hand.
Elea Pulsed Electric Field processing enhances your production line, improves the quality of your product and provides savings in time and energy.
REGISTER NOW FOR FREE
OUR PEF EXPERTS IN THE SESSION
Prof. Dr. Stefan Töpfl
Managing Director at Elea
Dr. Oleksii Parniakov
Principal Scientist at Elea