In cooperation with the University of Natural Resources and Life Sciences Vienna, we have started the project “VeggieCrack”. Elea and DIL (German Institute of Food Technologies) are participating in the project as industrial partners and suppliers of the PEF equipment.
The project investigates the scientific and technical background for the application of a new cell disintegration method based on pulsed electric fields. It is the aim to evaluate the impact of the treatment during the manufacturing of French Fries and other potato products. In order to fully explore the technological potential and benefit, process-product interactions, underlying mechanisms and savings during the processing steps peeling, cutting, blanching, drying and frying will be investigated.
The final aim is to produce industrial scale numbers on benefits throughout the whole production of French Fries and specialty potato products.