Pulsed Electric Field (PEF) technology

Описание: University of Otago researchers are demonstrating the potential of a new technology which could see New Zealand production of a popular food – the French fry – become healthier, and less costly and wasteful.
Recently arrived Pulsed Electric Field (PEF) processing equipment will be put to test for large scale French fry production over the next three months.
This technology, which uses brief pulses of electricity (microseconds) to modify and disrupt the membranes of cells in plant or animal material or microorganisms, has a wide variety of applications across many food processing industries.
“With the equipment now in New Zealand we are excited to begin the industrial trial with the hope of proving the techniques, and in time enabling New Zealand food industries to benefit from this new technology,” says University of Otago Professor Indrawati Oey, Head of Otago’s Department of Food Sciences and the PEF project leader.

“PEF also has potential to enhance the quality and value of many other NZ agricultural and horticultural products,” adds Professor Oey.

This 3 months industry trial is supported by Potatoes New Zealand and is in collaboration between Elea (Germany) and the University of Otago.