In the potato industry, PEF has become an industry standard in recent years. The technology´s use leads to cell electroporation and reduced turgor pressure, a significant tissue softening occurs. That facilitates cutting of fruit and vegetable tissue and allows to replace conventional preheating in French Fries processing or hot water blanching in potato crisps industry. At present close to one hundred Elea SmoothCut PEF units are in industrial operation in both sectors. Read how it all started here:
Read the history of the innovative Pulsed Electric Field technology online here.