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The perfect chip? Pulsed Electric Field tech optimizes processing, claims developer

Perforating potato cells can soften the raw material, reducing fry times, lowering fat uptake and creating a more uniform end chip product, says the CEO of a firm specialized in Pulsed Electric Field (PEF) technology. ELEA – a spin-off from the German Institute of Food Technologies (DIL) – works exclusively with PEF technology for various food sectors, including potato chips,[Read More...]

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