Pulsed Electric Field Technology

PEF BENEFITS

PEF INNOVATIONS AND APPLICATIONS

Pulsed Electric Field technology brings a wide variety of benefits

What can PEF do for your product

Pulsed Electric Field technology advances food processing by bringing greater value to raw materials, improving manufacturing efficiency, reducing product and energy waste, extending shelf life, and creating new overall product opportunities.

Pulsed Electric Field technology brings a wide variety of benefits

Potato Processing with PEF

PEF technology modifies the internal structure of the potato to be softer, enabling superior cutting at the optimum texture. Treatment results in a higher-quality product that sees less breakage and shattering while retaining an overall more consistent quality. PEF technology also enables a quicker overall cooking time, with less oil absorption and improved coloring.

Pulsed Electric Field technology brings a wide variety of benefits

Freeze Drying with PEF

By gently opening the cell’s membrane, the PEF treatment increases internal diffusion. This results in greatly enhanced mass transfer and improves evaporation, line capacity, and potential energy savings. The end product is more structurally sound and maintains a brighter color and natural flavor compared to non-treated products.

Pulsed Electric Field technology brings a wide variety of benefits

Vegetable Processing with PEF

The PEF system improves the shelf life of vegetables without compromising the product’s quality or freshness. The treatment also results in improved cutting, structural integrity, and color retention. The associated faster cooking and blanching times reduce energy and water consumption.

Endless PEF Solutions to be discovered

With over 17 PEF-related patents currently pending, Food Physics is driving Pulsed Electric Field innovation to the industry. We work closely with our partners at Elea who have an R&D team comprised of some of the best food scientists in Europe, all of them experts in PEF. Here at Food Physics, we are currently running several projects to fully implement and upscale the results coming from our PEF research.

Get In Touch

Juice
Cassava
Syrup
Grass
Asparagus
Beans
Pesticide
Fruit Puree
Algae
Meat
Rapeseed
Sugar Beet

Yogurt
Paint
Milk
Beer
wine
Tea
Soup

Get In Touch

USA

info@food-physics.com
(208) 375 4121
8512 West Elisa St,
Boise, Idaho, 83709

UK & IRELAND

info@food-physics.com
+44 7766 406 363
Woodham Lodge, Bicknacre, Chelmsford,
Essex, CM3 4HG