Must-see PEF innovation of Pulsemaster at Interpom 2022

Visit them at Pulsemaster Stand R30 at Interpom 2022 and meet their team of PEF experts to discover their cutting edge PEF-technology. They will be happy to discuss your upcoming PEF projects.

Are you looking for pulsed electric field possibilities in potatoes processing to make great fries and chips recognized the world over? Do not miss this unique opportunity to discuss the latest about Pulsemaster pulsed electric field processing. Their Pulsemaster PEF-systems are a must-see innovation at the Interpom 2022.

Potato Industry Expo Interpom 2022 will take place on 27, 28 & 29 of November in Kortrijk Xpo (Belgium) and is themed: Towards Healthy Growth.
  Pulsemaster PEF for Big, Raw Peeled and Skin-on potatoes

In 2022 Pulsemaster successfully introduced in North America her new PEF-system for Big, Raw Peeled and Skin-on potatoes, to make French fries. Repeat orders have now been placed and are being built.
  As the #1 supplier of Pulsed Electric Field systems for better French fries and potato chips, the innovative Dutch-German company Pulsemaster continues to specialize in Pulsed Electric Field processing. With Pulsemaster PEF-systems huge improvements can be achieved in the production process of chips and French fries.

Pulsemaster aims to apply this innovative technology - also known as electroporation - in the widest range of applications in the food industry. PEF technology meets the industry's need for natural and clean processes.

Pulsed electric fields is a purely physical treatment of the potatoes, with no significant increase in temperature of the potatoes. On the inside of the cell wall is a membrane, which holds the contents together.

Electric pulses are used to drill miniscule holes in the membranes of the potato cells. There is nothing chemical about this process, it is a purely physical treatment of the membranes of the potato cells and gives great benefits for product and process.

What do French fries and chips processors get out of it?

By drilling holes in the membranes with pulses, the cell pressure decreases in the potato. As a result, you cut much better, have a much nicer cut, the fries break less easily, they are smoother and they absorb less oil, so you use less oil.

A PEF treatment facilitates the extraction and evaporation of moisture. You can reduce your blanching and frying time. The yield is also higher because less potato starch is lost and there is less breakage of the fries. Other benefits include better texture of the fries. Also, the fries are crispier. These effects also apply to chips production.

They are easier to cut, have smoother surfaces, and therefore 10% less oil absorption. A smoother cut will reduce starch loss and reduce the free starch on the surface of the slice, resulting in less doubles and stickiness. Up to 2% yield improvement for a chips line can be obtained. Due to PEF treatment a faster release of water during frying.

High demand for Pulsemaster PEF-systems in Europe as well

Recently a new Pulsemaster PEF-system has been delivered to a German French fry processor.
  Healthy snacking market is booming

One area Pulsemaster think is especially interesting right now is developing Pulsed Electric Field for the market for premium snacks, based on dehydrated fruit and vegetables. Vegetable snacks formed by dehydration and drying, rather than frying.

PEF enables high-speed, low-temperature drying above or below freezing point while preserving nutritional value, bioactivity, flavour, colour and a texture better than classical methods.