Changing the conventional dried produce market with PEF
With PEF drying we can generate and accurately measure significant increases for retention of colour, flavour and aroma.
Form stability, rehydration and yield are also retained to a much improved level. This applies to various forms of drying including hot-air, freeze, vacuum, microwave and infra-red drying, etc.
PEF treatment gently opens the products cell membrane, increasing internal diffusion. Treatment with the SmoothCut™ system enhances mass transfer, improving evaporation, line capacity and energy savings.
In some cases you are barely able to notice that the fruit or vegetable has been freeze dried due to the structural integrity each raw material maintains after using PEF as a pretreatment.
PEF enhances your dried product in 6 ways
PEF improves form stability. PEF dried products retain more of the natural characteristics of the raw material.
PEF retains more of the natural flavor found in raw materials. Improve the flavor of your dried products with PEF.
PEF maintains brighter colors for dried produce. PEF dried products have a recognizably brighter color compared to non treated products.
PEF enhances mass transfer, improving evaporation, leading to increased energy savings and line capacity.
PEF dried products retain more of the natural aromatic properties found within the fresh ingredients.
PEF improves form stability creating a more open cell structure resulting in better re-hydration. Perfect for soups, teas and museli.
With our benefits on dried produce in mind, Food Physics will seek to create value in all its forms throughout the dried produce industry. We are currently in the preliminary stages of drawing up partnerships to further aid dried produce manufacturers.
This is an area we think is suitable for development with PEF, backed up by our extensive research and development.