Food Physics

THE PULSED ELECTRIC FIELD ADVANTAGE

Pulsed Electric Field is revolutionizing the food processing industry. Its quick, energy efficent application maximises the effectivness of natural raw materails, winning more from less.

Shelf life increase

Shelf life increase

Yeast inactivation

Yeast inactivation

Premium quality

Premium quality

Colour extraction

Colour extraction

Retains freshness

Retains freshness

Cutting improvement

Cutting improvement

Extraction of

Extraction of

Enzyme control

Enzyme control

Better cuts, better taste

Better cuts, better taste

Low energy

Low energy

Low heat pasteurization

Low heat pasteurization

Retains freshness

Retains freshness

Structure modification

Structure modification

Shelf life extension

Shelf life extension

Fermentation control

Fermentation control

Microbial inactivation

Microbial inactivation

Low heat pasteurization

Low heat pasteurization

Cutting improvement

Cutting improvement

Low heat sterilization

Low heat sterilization

Extraction of healthy

Extraction of healthy

Increase sugar yield

Increase sugar yield

Softening & peeling

Softening & peeling

Cold press olive oil

Cold press olive oil

Peel removal

Peel removal

Saponins release

Saponins release

Brining & tenderisation

Brining & tenderisation

Reduced marinating time

Reduced marinating time

Cell disruption

Cell disruption

Soaking

Soaking

PEF brings significant increases in yield, freshness, shelf life and flavour preservation across a wide range of food types and dramatically enhances manufacturing, improving output, reducing labour costs, streamlining supply chain logistics and reducing retail waste.

Food Physics works closely with their partners Elea. For more information on the benefits of PEF click below.

PEF Benefits

OUR PEF SYSTEMS

Food Physics supply Elea PEF equipment, designed and manufatured to the highest quality in Germany and suitable for a wide range of applications and outputs.

SafeJuice™

Elea PEF is a low temperature process which means that liquids retain their natural nutritional value better than any other processing method. The retention of vitamins, antioxidants and pigments produce a healthier, fresher and altogether more appetising final product.

SafeJuice™ process pumpable liquid and semi-liquid products – juices, syrups, mash and pumpable non-foods.

SmoothCut™

By permeabilizing cell membranes Elea PEF modifies a product’s structure. Product handling is enhanced by tissue softening, improved cutting and increased process capacity resulting in more efficient manufacturing, a higher quality product and exciting new
product development.

SmoothCut™ systems process solid products such as roots, leaves, fruits and vegetables.

PEFPilot™

Our trial batch system can treat solids and liquids for scientific and pilot scale applications. We offer different treatment chamber sizes up to 10 L treatment volume resulting in highest flexibility changing the treatment parameters such as field strength, specific energy input and sample size.

We offer trials in our continuous liquid PEF system. The results created with our trial systems can easily be scaled up.

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PEF SYSTEMS

HOW DOES PEF WORK?

PEF works by puncturing the cell membrane, whatever the size of cell. The process is targeted, gentle and clean.

PEF APPLICATIONS

PEF is applicable to a very broad range of products. Where quality counts it will become the technology of choice within the industry

To better demonstrate Elea PEF application our R&D team have designed this downloadable infographic

PEF Applications (PDF)

RESEARCH & DEVELOPMENT

Food Physics is driven by world-leading food technologists and engineers. Together we can take your concept through research to final installation and production.

We have designed and developed over 70 PEF systems that are in full-scale operation around the world in many different food and beverage sectors.

Our experience has grown over the years and in that time we have developed a systematic procedure in customising our technology to your specific needs. This often involves rigorous testing in an industrial environment or at our state of the art pilot halls in Quakenbrück, Germany and Boise, Idaho.

We work in close collaboration with our clients and believe this produces better results. Often this partnership brings unexpected findings and surprising break-throughs that have added real excitement, value and rewards to the process.

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Contact us

US - (208) 216 2116
UK - 00 44 (0) 7775 737 998

Food Physics LLC
404 South 8th Street, Ste. #201
Boise, Idaho 83702
United States

Food Physics Ltd
Woodham Lodge
Bicknacre
Chelmsford Essex
CM3 4H
United Kingdom

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