Company insight
Optimising vegetable processing using PEF
Raw material production and processing can be greatly enhanced through the Pulse Electric Field technology pioneered by Elea, creating better products to bring to the market.
he food industry is always looking for tools to optimise manufacturing processes to shorten processing times, reduce energy requirements and improve product quality. Elea’s PEF technology fulfils that need by using high-voltage pulses to open the structure of various agricultural products, including vegetables. The principle is based on a physical phenomenon called ‘electroporation’ and does not involve any chemical or thermal treatment. The fast and efficient cell disintegration allows for easier processing of the raw material. One of the first processing steps in vegetable processing is blanching, which reduces enzyme activity, manages product texture and reduces breakage. The PEF-induced cell disintegration releases intracellular liquid. The loss of turgor pressure allows for a controlled softening of the tissue.
T Left: Flexible structure of PEF-treated potato. Right: Flexible structure of PEF-treated sweet potato.
is improved and the total yield of the processing line is increased.
Heat and mass transfer becomes improved and accelerated, so any blanching needed for enzyme inactivation can be shortened by up to 50% or, in the case of French fries, totally replaced. Shorter blanching means less thermal damage of the product’s structure and therefore fewer losses in product. By selecting a suitable temperature and time profile, PEF allows for the control of enzyme activity and a targeted management of product texture. Also, Elea’s PEF improves cutting and causes fewer breakages, while increasing knife durability. All in all, product quality
PEF has an impact on several subsequent processing steps as well, such as drying, freezing or even frying. Mass transfer, which is involved in each of these processes, is facilitated due to an open structure that allows for the optimisation of processing conditions in terms of temperature and time. This is not only beneficial in terms of energy requirements and production costs, but also for product quality. Less heating translates to more retained freshness in the product’s character and structure.
In case of frozen products, smaller ice crystals are formed after Elea’s PEF treatment, which will better preserve the structure of the product, reducing leakage after thawing or having improved shape retention during freeze drying. PEF technology also offers advantages for fried products, such as vegetable chips or French fries. Next to the already mentioned advantages, like cutting improvement,
optimised processing conditions and a higher yield, an improved texture is observed increasing the crunchiness of the product. This also results in oil uptake reduction of up to 10% for French fries and up to 15% for vegetable chips. Assuming a potato chip production line with a capacity of 5.1 tonnes per hour (t/h) of raw potatoes, up to 174 tonnes of oil can be saved every year, reducing waste. During Elea’s PEF process, the raw material is continuously transported on a conveyer belt and treated by short and low-energy high-voltage pulses. Different scales of PEF systems are available, with capacities ranging up to 1–70t/h. Also, pilot scale systems are available for testing or for smaller production purposes. As all systems are manufactured to the highest global standards and enable monitoring of all important process parameters, the systems are easy to integrate into many existing production lines.
Elea PEF technology in the vegetable processing industry can improve texture, increase product yield, and in general optimise processing conditions. It allows energy saving as well as increases capacity, and due to optimised cutting, processing and texture management options, Elea’s PEF enables opportunities for new products to come to the market. ●
Left: Untreated strawberry. Right: Treated strawberry. Ingredients Insight /
www.ingredients-insight.com
www.elea-technology.com 79
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