PEF for vegetable processing

Processing vegetables with Pulsed Electric Field results in up to 50% faster blanching time, better cutting, less breakage and improved texture control

Greater product flexibility
PEF-treated raw materials have the strength and flexibility to maintain better structural integrity.

Texture modification
In combination with mild thermal treatment PEF can harden the product , providing full control over the final texture.

30-50% faster blanching
The open cell structure induced by PEF, enzymes are more accessible, enzyme inactivation is improved and blanching time is reduced.

Better colour retention
The reduction in blanching time causes less thermal damage to the product and results in an overall better colour.

Better cutting & less breakage
PEF softening improves cutting. Improved slicing also results in less waste and breakage.