Overview of Products, Technologies, and Services

Through its action on cell membranes, PEF can significantly improve process and product quality. PEF can also be used to pasteurize pumpable liquids such as juices, dairy products, and soups. The expected benefits of PEF processing are: Improves the cutting quality of potatoes, vegetables and fruits, and makes it easier to peel vegetables and fruits. It is also possible to shorten the drying time of potatoes, vegetables, fruits and meat products. In addition, PEF does not affect vitamins, flavors, or proteins, so their sensitivity and functional value are maintained.

Product Features

• Pulsed electric field (PEF) is one of the new non-thermal technologies widely used for food preservation. PEF is a gentle food preservation technology that uses short electrical pulses of low intensity with little detrimental effect on the quality attributes of pumpable foods such as fruit juices, liquid eggs, jams, soups, milk, and yogurt. , this technology also works gently on solid foods.
• Alternative methods of thermal processing of foods have less impact on nutritional content and overall food quality and are gaining importance due to increasing consumer demand for new methods of food processing. Additionally, the increasing demand for fresh, low-processed foods with high sensory and nutritional properties has led to increased interest in non-thermal processes for food processing and preservation. PEF will be one of the answers to that.
• When an organism's cells are destroyed, not only water but also large amounts of valuable components such as pigments are carried out of the cells. These structural changes can save energy, reduce raw material waste, and develop new products.