High-quality potato chips require high-quality potatoes, typically low in sugar and high in starch, which are often more expensive. PEF treatment helps compensate for natural variations in potato quality, enabling the use of new, normally difficult-to-process varieties. It also minimizes seasonal changes, such as increased sugar content during extended storage periods.

PEF treatment operates independently of the peeling process. As a volumetric treatment, it is unaffected by the potatoes' size, composition, or cleanliness. Using clean, unpeeled potatoes minimizes the conductivity increase in the processing water, helping to reduce water consumption.

The PEF treatment is a purely physical process and does not change the composition of the raw material. Due to the applied electrical pulses, the ions on both sides of the cell membrane, which functions as an isolator, are ionised, leading to an attraction of the ions and forming pores in the cell membrane. This allows for the leakage of water and water-soluble compounds from the raw material, resulting in a softer, more flexible product. At the same time, macromolecules such as starch are retained in the cell.

After PEF treatment, reduced turgor pressure softens the raw material, making it easier to cut with less damage. This preserves blade sharpness for longer and retains more starch within the cells, increasing yield by approximately 1.5%. The smoother cutting surface also enhances oil drainage after frying, reducing fat absorption in the final product.

The washing step in chip production serves two key purposes. First, it removes excess surface starch to prevent slices from sticking together in the fryer. Improved cutting helps retain more starch within the potato, lowering the starch content in the wash water and reducing water consumption. Second, it removes reducing sugars, and thanks to the open cell structure created by electroporation, sugars are more easily extracted, enhancing the final colour after frying.

The open cell structure enhances mass and heat transfer through potato slices, allowing for adjustments in frying times and temperatures for a gentler process. This results in a brighter final colour, enables larger batch sizes and, increases processing capacity. The smooth surface also improves oil drainage after frying, reducing fat content. Additionally, more uniform water distribution during cooking leads to better starch gelatinization and increased crunchiness. This not only improves the final product but also allows for a higher final moisture content in the chips without compromising quality.

The smoother surface allows for more even seasoning adhesion, resulting in a better-flavored chip.

PEF enhances both the efficiency of your processing line and the quality of your final product. The open cell structure improves the frying process and boosts production capacity, while the smooth cut results in healthier chips with lower oil content, brighter colour, and better crunchiness due to optimized frying conditions.