Dutch company Pulsemaster has introduced a new generation PEF (pulsed electric field) technology that significantly improves potato processing. With this cost efficient application, the final breakthrough of PEF processing in the food industry is approaching. The 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%.
Source: www.freshplaza.com
See on Scoop.it – Global Potato News
