The compact industrial-scale systems for the treatment of vegetables, tubers and fruits. The PEF Advantage B 1 & B 1 mini-systems are built as a single unit including a pulse generator, treatment belt and vessel. The B 1 is designed for treatment capacities up to 7.5 t/h.
The B 1 mini is specially engineered for smaller lines with treatment capacities of up to 3 t/h, with an option to upgrade to B 1 capacity if required.
The industrial scale solution for the treatment of tubers, roots, vegetables and fruits. Our PEF Advantage Belt system are available in a range of four models: the PEF Advantage B 1, B 1 mini, 10, 100 & 1000. Each option is fully customisable to your requirements.
Up to 70 t/h processing capacity, quick start-up, low energy & water consumption.
PEF treatment is independent of the peeling step. As PEF is a volumetric treatment, the size, composition or cleanliness of the potatoes does not affect it. PEF does not affect the peeling process positively or negatively. However, cleaned and unpeeled potatoes allow for the lowest increase in conductivity of the processing water in the PEF and, therefore, help reduce water consumption.
The PEF treatment is a purely physical process and does not change the composition of the raw material. Due to the applied electrical pulses, the ions on both sides of the cell membrane, which functions as an isolator, are ionized, leading to an attraction of the ions and forming pores in the cell membrane. This allows for leakage of water and water-soluble compounds from the raw material, resulting in a softer, more flexible product. At the same time, macromolecules such as starch are retained in the cell.
Due to the water leakage after PEF treatment, the turgor pressure inside the cell reduces, leading to a softer raw material. This allows for easier cutting, resulting in less damage to the raw material while retaining the sharpness of the blades for a longer time. As fewer cells are damaged during cutting, a higher amount of starch is retained within the cell, resulting in a yield increase of about 1.5% due to improved cutting. Additionally, the smooth cutting surface allows for improved drainage of oil after frying, leading to a reduction in fat uptake on the final product.
The washing step in chips production has two main functions. The first is the removal of excess surface starch to prevent sticking together of slices in the fryer. Due to the improved cut, more starch is retained in the potato, allowing for a reduced starch load in the washing water and reducing water usage during washing. The secondary function is the removal of reducing sugars. Due to the open cell structure achieved by the electroporation, sugars can be removed from the raw material easier, improving the overall colour after frying.
Due to the open cell structure, the mass and heat transfer throughout the potato slices is improved. Therefore, it is possible to adapt frying times and temperatures to achieve a gentler frying process. This allows for a brighter colour in the final product and the possibility to increase batch sizes and processing capacity. Due to the smooth surface structure, the drainage of oil after being removed from the fryer is improved, resulting in a reduction of fat content. Finally, due to the more uniform distribution of water throughout the cells, the starch gelatinization results in an improved crunchiness of the final product. This results on the one hand in an improved final product; on the other hand, it is possible to produce a chip with a higher final moisture content while still maintaining the final product quality.
The smoother surface enables a more uniform seasoning adhesion producing a better-flavoured chip.
Overall, PEF allows improving the efficiency of your processing line and the quality of your final product. The open cell structure allows for an improved frying process and an increase in production capacity. Furthermore, the smooth cut allows for a healthier chip with reduced oil content and overall brighter colour due to optimized frying conditions and a better crunchiness.
An optimized frying process with lower temperatures results in colour improvements.
Enhanced water release and homogeneous starch gelatinization lead to an improved crunch and mouthfeel.
A smooth cut results in a smaller surface area and less oil uptake.
The PEF induced open cell structure and water release softens the raw material making cutting easier.
The softer PEF treated potato increases the knife durability.
Less starch leakage during washing, because less cells are mechanically damaged during cutting.
(Data from a 1.3 t/h final product line)
Water leakage creates a vapour barrier reducing the amount of slices sticking together while batch frying.
The improved water evaporation leads to batch size increase and frying time reduction.
The figures here are for example purposes only and are dependent on the raw material.
We can trial your product at our specialist PEF piloting facility at our headquarters in Quakenbrück, Germany, or we can run trials on location at your production line.
Once trials are finished you can be sure that you getting the most optimal PEF treatment for your product.
Our scientists and engineers work with our clients every step of the way offering expert guidance and professional advice for your chip product. We take your product concept and apply our industry-leading knowledge and experience to designing a system that will deliver greatest value.
In early 2021 Elea held a webinar dedicated to PEF chip production. Mr Frank Bianchi, plant manager for Amica chips kindly introduced the webinar and you can watch his testimonial here.
