Processing vegetables with Pulsed Electric Field results in up to 50% faster blanching time, better cutting, less breakage and improved texture control

Greater product flexibility

PEF treated raw materials have the strength and flexibility to maintain better structural integrity.

Texture modification

In combination with mild thermal treatment PEF can harden the product , providing full control over the final texture.

30-50% faster blanching

The open cell structure induced by PEF, enzymes are more accessible,
enzyme inactivation is improved and blanching time is reduced.

Better colour retention

The reduction in blanching time causes less thermal damage to the product and results in an overall better colour.

Better cutting & less breakage

PEF softening improves cutting. Improved slicing also results in less
waste and breakage.

Gain greater control over your vegetable processing with Elea PEF Advantage systems.

Find the right Elea PEF Advantage system for your vegetable processing line

We have installed more than 200 Elea PEF systems globally, working for some of the world’s leading food producers. Every Elea PEF Advantage system shares the same 24/7 production capability and are built to operate under extreme conditions.
Elea PEF Advantage systems have a fully flexible processing capacity. Able to process a single potato or a full load with no impact on the PEF treatment and putting you fully in control of your production planning. All Elea systems are designed to be easily and fully integrated into your existing production line with minimal disruption.

       Elea PEF Advantage system benefits for the vegetable production line

Vegetable selection

PEF pre-treatment compensates for natural variations in the quality of the raw material, allowing new and normally more difficult to process varieties to be used in production.

Elea PEF Advantage

Ensuring a smooth and quick process, the belt transports the product
through an electric field. The size of the raw material can vary, the treatment remains constant.

Improved cutting

Easier cutting due to PEF softening provides greater yields, improved cut consistency and longer knife durability. Improved slicing also results in less waste and breakage.

Faster blanching

Due to the open cell structure induced by PEF, enzymes are more accessible. Therefore, the enzyme inactivation can be improved and, consequently, can shorten the blanching time.

Faster drying

The electroporation of the cell membrane improves mass transport through the product, accelerating water removal and reducing drying times.

Less breakage during canning

The open cell structure and reduced turgor pressure result in a more flexible and robust raw material that is less likely to break during canning.

Less cluster formation during freezing

PEF treatment results  in greater distribution of water on the product surface prior to freezing, leading to less clustering.

Improved cutting, greater flexibility, less breakage, and texture modification

PEF gently opens the pores in the vegetables cell membrane, transforming the structure of the product. It’s a clean, gentle, targeted process. After treatment, the potato is smoother, softer, has better strength and flexibility.

Pulsed Electric Field induces electroporation, opening the vegetable cells. This increases mass transport, resulting in a smoother surface and more flexible product.

Above are scanning electron microscopy images of untreated and treated potato slices, captured at equal magnification.

Elea application support for vegetable processing

From your initial brief to final installation, we quickly get your new PEF system working perfectly for your product.
Each and every PEF solution we provide for our clients is tailored to their specific requirements. 

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.

Technical care and support

We offer a range of service options including remote monitoring and 24 hours support.

Installation and commissioning

Our specialist installation teams work closely with our customers to ensure a smooth, swift and successful commissioning of our systems into your production line.

24 / 7 / 365 Support

As part of our service contract we supply each customer with round the clock technical support. With our team of support engineers, options for remote maintenance and on-site spare parts, we keep you up, running and efficient.

Remote monitoring

Optionally ELEA PEF systems can be connected for remote diagnostic and support by our Customer Service Department. For this option, ELEA can offer a specific package.

With our team of support engineers, options for remote maintenance and on-site spare parts, we keep you up, running and efficient.

Meet the Elea vegetable processing team

Kevin Hill
R&D Engineer (M. Sc.)
Jimmy Kinsella
Engineering Manager
Johannes Pfeiffer
Sales Manager
The Elea PEF Advantage vegetable processing team includes process engineers, food and biotechnologists, mechanical and electrical engineers and more – all of whom specialise in Pulsed Electric Field.