ELEA PEF ADVANTAGE™ PIPE. BETTER TASTE, BRIGHTER COLOUR, LONGER SHELF LIFE AND THE PRESERVATION OF NUTRITIONAL VALUE.

PEF ADVANTAGE™ PIPE

Our PEF Advantage™ Pipe (1, 10, 100 and 1000) system range can process both food and non-food liquid or semi-liquid products.

The Elea Pulsed Electric Field (PEF) technique inactivates bacteria to increase shelf life and the gentle, low temperature processing character ensure, that freshness and quality are retained. This range of systems also enables enhanced extraction of vitamins, colour and antioxidants from fruit, as well as achieving an increased yield of juice.

The range can process capacities between 50L and 10,000L per hour and each system has a hygienic integrated design that is CIP and SIP ready.

These systems put control in the hands of the operator and offer customisation of the process. Close monitoring ensures compliance with all HACCP requirements and the modular design of the PEF Advantage™ Pipe is simple to configure and easy to maintain.

ELEA PEF BENEFITS FOR JUICES AND SMOOTHIES

Low energy use

Increased shelf life

No enzymes needed

Low temperature processing

Higher Yeild

Retention of fresh taste

Faster extraction

Extended market reach

Extraction of valuable compounds

Better production planning

colour extraction

Improved Quality

The Elea PEF Advantage™ Pipe Pulsed Electric Field treatment gently leads to opening of microbial cell membranes using targeted electrical pulses. This inactivates the bacteria within the liquid and results in an extended shelf life.

Elea PEF is a low-temperature process that enables retained freshness and natural nutritional value.

The Elea PEF Advantage™ Pipe system range can benefit a vast number of juices, including but not limited to, orange juice, pineapple juice, apple juice, banana juice, cherry juice, strawberry juice, pear juice, broccoli juice, tomato juice, watermelon juice, pomegranate juice, dragonfruit juice, carrot juice and also green juices and smoothies.

ELEA PEF ENABLES NEW OPPORTUNITY, QUALITY AND VALUE FOR JUICES AND SMOOTHIES

Improving juice quality with Elea PEF

Taste, colour and nutritional value are all improved using the Elea PEF Advantage™ Pipe range. Elea PEF is a low-temperature process and this helps to preserve valuable compounds, whilst having a positive effect on the overall quality of the juices.

Using Elea PEF means that juices and smoothies retain their natural nutritional value, including vitamins, antioxidants and pigments, to produce a healthier, fresher and more appetising final product.

Microbial inactivation and extending shelf life

The Elea PEF process has a positive effect at every stage of the production cycle. Despite lower energy costs there is an increased yield from raw materials, and the shelf life of products is extended dramatically. This increase in shelf life has a favourable impact on supply chain logistics from factory to retailer, which in turn reduces wastage.

Extraction benefits for juices

The Elea Pulsed Electric Field application is a gentle and targeted process that causes pores to form in the plant cell as the fruit mash passes through the PEF Advantage™ Pipe system. Opening the cells in this way means that colour and valuable compounds can be extracted without the need for additional enzymes.

PRODUCTION BENEFITS OF PEF FOR JUICE & SMOOTHIES

Increasing Market Reach

The extended shelf life of Elea PEF treated liquids substantially increases the time that juices can be delivered to store.

Having more time available means that there is the opportunity for an extended market reach, lower delivery costs and decreased product handling.

This all ultimately results in reduced product return rates.

Better Production Planning

Extended shelf life results in greater flexibility for production planning.

It means that you have the ability to collate smaller lots into larger batches to reduce overheads and manufacturing costs.

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