Due to PEF-induced pore formation and tissue softening, potato and vegetable cutting is easier and the cut surface smoother.

For potato chips, this results in less breakage, a higher yield, and lowers typical oil uptake from 33 to 28%. On a standard line of 1,500 kg/h finished product that translates into sunflower oil cost savings of up to EUR340,000 per year. Additional energy and cost savings come from reducing frying time and temperature, up to 1.5 % increased product yield, and enhanced product color and texture.

Visit Elea at SnackEx 2022, booth no. 510. The booth will be equipped with a fully operable PEF Pilot system for live demos and product samples for tasting.