Crispier, Lighter, Smarter: PEF Technology Transforms Sweet Potato Chips
30. October 2025 - We’re excited to announce our latest publication in Elsevier Applied Food Research on “Effects of Pulsed Electric Field Treatment and Raw Material Storage on Processing Properties and Quality Attributes of Fried Sweet Potato Chips.”
From Fat Reduction to Perfect Crispiness – Unlocking the Full Potential of Sweet Potato Chips
This research highlights how innovative PEF technology can transform sweet potato chip production, improving quality and efficiency while meeting consumer expectations.
Authored by ELEA Technology GmbH Team Madita Kirchner, Kevin Hill, Claudia Siemer, Stefan Toepfl, and Ute Weisz from Technische Universität München (Technical University of Munich) this study explores how Pulsed Electric Field (PEF) technology can enhance the processing and quality of sweet potato chips.
Key Findings from the Study
Our findings show that with the right PEF conditions:
🍠Fat content can be reduced by up to 14 %
🍠Crispiness and consumer preference both increase
🍠Colour and acrylamide levels can be fine-tuned through process adaptation
In short: smarter processing for better, more consistent and delicious sweet potato chips – a win for both producers and consumers alike!
Read the full open-access paper here: https://www.sciencedirect.com/science/article/pii/S2772502225007681?via%3Dihub
Huge congratulations to the team for this great collaboration and achievement!