We are continuing our successful Show & Tell sessions on Eleaporation benefits. This time we will focus on the French fries industry.
On 14 and 15 July, we are offering the opportunity to ask what you always wanted to know about PEF in French fry processing. We are offering virtual, one to one sessions allowing confidential and tailored PEF Show & Tell meetings.
Topics covered can vary from demonstrating the PEF effect on a product of your choice, as well as addressing any open questions on product or process optimization and line integration.
PEF opens the cells and reduces turgor pressure, treated tubers are more flexible and therefore easier to process. With PEF, it is possible to benefit from new product opportunities, making use of harder to process raw materials like sweet potatoes or cassava, obtaining longer fries or new shapes and cuts.
PEF results in substantial savings of energy and water as well as product losses throughout the processing line. Making use of the full potential of process optimization, also lower fat uptake and a higher product yield are achieved.
Our pilot center in Quakenbrueck will be used as a studio. It is fully equipped with our unique PEFPilot system and all equipment required for sample production as well as product analysis. And obviously a load of white and sweet potatoes.
Challenge us with your questions, we have slots available from 9 am to 5 pm.
