Better Food Processing with Elea PEF Advantage Systems TechnologyPulsed Electric Field (PEF) technology is a physical food processing method that uses short, targeted electrical pulses to achieve gentle cell disruption in plant and animal cells. This leads to a significant increase in yield, freshness, flavour and preservation of nutrients - while at the same time saving time and energy.
The process is currently used primarily in the processing of vegetables and potatoes. However, PEF technology has also proven itself as a non-thermal process in the preservation of fruit juices or the extraction of oil, juice or wine.
Almost every production step is positively affected by PEF. Improvements can be achieved in cutting, slicing, blanching, frying, freezing and drying, to name but a few. In addition, PEF leads to an enormous reduction in costs. In the processing of potatoes for the production of French fries and snacks, for example, a significant reduction in energy (up to 90 %) and water consumption (up to 80 %) has been achieved compared to conventional processes.
Other possible applications can be found in the production of olive oil and wine to increase yields and improve quality. The application of PEF is widespread and still has a lot of potential for other food processing.
Elea Technology GmbH is based in Quakenbrück, Germany, and specialised in the distribution and sale of PEF systems. Today, the company has established itself to the world’s leading provider of PEF technology to the food, beverage & scientific sectors. Elea has sold and installed more than 250 systems worldwide since foundation in 2012 and has become the leading technology supplier with a network of regional representatives and technology partners. The largest systems can process up to 100 tonnes of solids or 5000 litres of liquid per hour.
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