Earlier this year Elea and Amica, a potato chip manufacturer based in Cistglioni Delle Stivere, Italy, have started their cooperation with a trial installation on an industrial scale line. The tests have shown improved PEF benefits such as improved slicing and cut consistency and the potential to reduce heat load during frying. Enhanced cutting was shown to translate into less breakage and a lower amount of starch loss into processing water. A reduced frying time and temperature allowed for lighter product quality and an increased production capacity. Product quality was also improved because a smoother slice surface causes less oil uptake, a better seasoning adhesion and a crunchier product.
After successful testing, in Autumn 2020, the fourth Elea PEF Advantage B 1 system has been installed at Amica Chips. The units have a capacity of up to 6 t/h of tuber processing. System installation and commissioning have proven to be fast and simple, even under current pandemic restrictions, remote and on-site tools being successfully used by the engineering and applications teams of Elea and Amica.
PEF is applied for the texture management of potato tubers and brings dramatic improvements to potato chip processing. The technology is based on creating pores in the tubers, which result in a softer, more flexible material easier to cut and to process.
Amica has been founded in 1990 by Alfredo Moratti and Andrea Romano and since then, has grown to be a leader in the potato chips market with more than 250 employees and product exports into more than 20 countries.
