How PEF works.
Pulsed Electric Field (PEF) transforms food by opening cells in the fresh product. When PEF is applied, the cell membrane becomes charged, causing electrical compression, resulting in pore formation of the cell membrane (electroporation).
The plant cell
The fresh product is sent through the appropriate Elea PEF Advantage system
The plant cell transits through the PEF treatment area.
As the pulsed electric field is applied, the cell membrane becomes charged, resulting in electrical compression, causing pore formation (electroporation).
Water and soluble solids are able to leak out of the newly opened pores.
The cell structure remains undamaged.
Larger, valuable cell components cannot exit through the pores and are retained.
