Join us at Anuga FoodTec 2027 from 23th to 26th of February in Cologne, Germany at booth B-068-C-069!
Discover the full potential of Pulsed Electric Field (PEF) technology with Elea's advanced PEF systems. From wine, olive oil, and juice processing to chips, French fries, and drying applications, PEF creates opportunities to improve efficiency, product quality, and sustainability across a wide range of food and beverage processes.
🫒 Olive Oil
PEF offers numerous benefits for olive oil production, including improved processing of early-season olives and enhanced oil quality. In addition, it enables shorter malaxation times at lower temperatures while increasing oil yield by up to 10%, helping producers improve both efficiency and product quality. Designed for stable and uniform PEF treatment, Elea’s premium-quality PEF systems ensure reliable performance, maximum process control, and long-term operational excellence.
🍷 Wine
In wine production, Elea's PEF systems are at the forefront of innovation. By improving extraction processes, PEF technology helps wineries increase efficiency and optimize production. It can accelerate alcoholic fermentation in both red and white wines while enhancing the extraction of valuable compounds, resulting in improved wine quality.
🧃 Juice
Enhance shelf life, preserve taste, colour, aroma, and nutritional value, and optimize extraction for your juices and smoothies with Elea PEF Advantage systems.
🥔 Chips
With Elea’s PEF Advantage Systems, processors can reduce operating costs through lower energy and water consumption. PEF treatment softens the raw material, resulting in reduced knife wear and extending equipment lifetime. At the same time, softer potatoes are easier to cut, helping to reduce fines and breakage while PEF also improves overall product quality and process efficiency.
🍟 French Fries
In French Fry production PEF helps in producing longer French Fries with reduced crust separation and a more consistent colour. Enhanced heat transfer enables shorter blanching, drying, and frying times, improving overall process efficiency. In addition, the softened potato structure reduces cell damage during cutting, resulting in less starch leakage, reduced feathering, fewer breakages, and improved product quality.
🍓 Drying
PEF technology offers substantial benefits for both freeze-drying and air-drying applications. In freeze-drying applications, it helps maintain product quality and appearance, while in air drying it can reduce energy consumption, increase production capacity, and shorten processing times. At the same time, the gentler drying process supports better retention of flavour, aroma, and colour, resulting in a higher-quality final product.
Don’t miss this chance and meet us at booth B-068-C-069!
