News Spanish PEFinar on PEF for potato processing

Spanish PEFinar on PEF for potato processing

By
Viktor Kovalev
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On October 20th we will have a PEFinar on how PEF technology is able to restructure potatoes, providing new product opportunities and enhancing process optimization for snack processing such as chips and French fry manufacturing. The PEFinar will be held in Spanish.
Together with Benjamin Henningsen from Scanstore A/S, who is the representative for ELEA in Spain, Italy, France, Portugal, Argentina, Chile and the Scandinavian countries, our Elea PEF expert Martina Comiotto-Alles will present quality and process benefits by live demonstrating the PEF effect, followed by an open  Q&A session at the end of the show.

PEF improves product quality and yield whilst reducing processing costs and energy use. Raw materials treated with Pulsed Electric Field (PEF) are easier to cut or slice, show less breakage and retain colour and shape while drying.
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Viktor Kovalev CEO
POTATOES NEWS Viktor Kovalev is the founder of Potatoes.News and the creator of the International Potato Tour (IPT) — a global multimedia project that connects potato farmers, processors, researchers, and agribusiness companies across more than 20 countries. Viktor writes about potato production, processing technologies, storage, seed breeding, export markets, innovations, and sustainable agriculture. His work combines journalism, field research, and video storytelling, giving readers and viewers a unique perspective on the global potato industry. Areas of expertise: Global potato market trends Seed potato production and certification Potato processing (chips, flakes, fries, starch) Smart farming and agri-technologies Storage, logistics, and export Interviews and field reports from leading producers
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