Pulsemaster, the provider of Pulsed Electric Field systems for the French fries and potato chip industry, announces that it has signed an agreement to sell two more 100 kW Pulsed Electric Field systems to Agristo, a major producer of quality French fries and potato specialties.

After PEF treatment of potato, a more elastic, raw fry, less breakage, smoother surface and less oil absorption

Agristo uses their Pulsemaster PEF systems in their production facilities in Belgium and the Netherlands. The innovative Belgian company has purchased two additional Pulsemaster PEF systems that can be used to treat large, whole potatoes with pulsed electric fields. This with a capacity of up to 60 tons of potatoes per hour per PEF system, for the production of French fries and potato specialties.

The new production site in Wielsbeke is Agristo's largest site

PEF: How it works Pulsed electric field (PEF) technology is an efficient, non-thermal food processing technique that uses short, high-voltage electrical pulses. With their high voltage, the pulses create very small holes in cell membranes of potato cells, reducing cell pressure and allowing the contents of cells to leak out more easily. Pulsed electric field treatment helps to decrease cell pressure in processed potatoes, resulting in a number of customer benefits, including better cut quality, resulting in smoother surfaces of fries. It has also been proven to provide higher yields to French fry producers by reducing starch loss.

Wear and tear of cutting blades is reduced "Easier cutting also means less wear on cutting blades," says Mark de Boevere. "This then leads to longer intervals between maintenance of the blades by the processors. To put a number on the improvement in the life of the cutting blades, we can confirm that on average 40% less cutting force is needed. This has a positive effect on the blades and inevitably increases the durability of the blades." 

A reduction of the industry standard from 2.5%-3% breakage to less than 0.5% breakage with Pulsemaster PEF technology

Less breakage and therefore longer fries French fries producers using the Pulsemaster's PEF system derive their greatest benefit when cutting long, thin fries from large, raw potatoes, says Mark de Boevere. "We have found that, on average, producers can expect less than 0.5% breakage of fries after PEF treatment of raw potatoes. This represents a reduction from the industry standard of 2.5%-3% breakage to less than 0.5% breakage with our PEF technology."

Pulsed electric field treatment is not only beneficial in the production of "ordinary" fries, but can also be successfully used in the industrial production of sweet potato fries, as sweet potatoes are even more difficult to cut than ordinary potatoes.

In the Dutch-German company Pulsemaster, years of experience with Pulsed Electric Field technology has been bundled. The production facility is located in Hapert, Brabant. 

For more information: Mark de Boevere Pulsemaster BV Tel: +31 (0)497 820 300 mark.deboevere@pulsemaster.us  www.pulsemaster.us 

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