Insights
Online PEFinar for insights, demonstrations and expert advice on how to shorten blanching time, improve cutting, increase yield, reduce costs and benefit from new product opportunities.
Pulsed Electric Field (PEF) opens the cell membrane (electroporation) of fresh produce resulting in significant increases in yield, freshness, flavour and nutritional preservation.
Our Elea PEF Advantage Belt systems improve product quality and yield whilst reducing processing costs and energy use. Raw materials treated with Pulsed Electric Field (PEF) are easier to cut or slice, show less breakage and retain colour and shape while drying. PEF application allows shortening blanching time and temperature, as well as drying time. Undesired quality changes will be reduced.
In our online PEFinar, we show you different product treatments with PEF and the resulting benefits in application. In a live demonstration
with our PEF Advantage B 1 system, which is specially designed for production lines with a capacity between 1 and 7.5 t/h, we show you the real PEF effect. Our machines with other capacities can be viewed afterwards in our virtual showroom.
Our Managing Director Stefan Töpfl and our Scientific Engineer Kevin Hill guide you through the whole session and discuss process benefits first-hand.
OUR PEF EXPERTS IN THE SESSION
Prof. Dr. Stefan Töpfl
Managing Director
Kevin Hill
R&D Engineer (M. Sc.)
WATCH THE RECORDING
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PEF treted and dried tomato slice
Dried raspberry and star fruit
PEF treated and dried strawberry
PEF Advantage B 1 system in Italian chips production
PEF treated mushrooms
PEF processed asparagus
PEF treated green been
Elea veggie chips samples bags
