Pulsemaster introduces new generation PEF technology for potato processing
New Pulsemaster PEF technology induces poration of potato cells, leading to cell disintegration. This makes the pulsed electric field systems an excellent alternative for preheaters in the potato industry. The PEF treatment improves cut quality and significantly reduces French fry breakage. Water and energy consumption in potato processing are reduced; blanching, drying and prebaking times are shortened. Furthermore, the leaching of sugars is improved. The treatment can also reduce frying oil absorption and fat content up to 50%.
Pulsemaster’s technical improved PEF concept is more energy efficient than the previous generation. The new equipment gives a better pulse treatment of potatoes with a more compact and modular pulse generator. The generator is combined with a robust and hygienic transport system and PEF treatment chamber.
PEF processing is a continuous process and the Pulsemaster systems can easily be implemented in existing processing lines. The new range of industrial scale equipment – named Conditioner – has treatment capacities from 1 ton an hour to 50 tons an hour (about 110,000 lb/h) for potato processing systems.
The Pulsemaster PEF systems can also be applied to improve other drying, cutting, peeling and pressing processes. Examples are the drying of sweet peppers and grapes, the peeling and cutting of tomatoes and the pressing of vegetables and olives. In the meat industry PEF processing leads to shorter tumbling times.