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Drying Cranberries with PEF Technology: Faster Drying, Brighter Color, Enhanced Nutrients

In the competitive world of food processing, optimizing drying operations is a major step to staying ahead of the competition.

 

When it comes to drying of cranberries, producers also juggle high processing costs and troublesome by-product disposal.

 

But there’s a game-changer: Pulsed Electric Field (PEF) technology. PEF is setting new standards in cranberry dehydration—and here’s how.

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Why Traditional Cranberry Drying Falls Short

Dehydrating cranberries isn’t easy. These berries have stubborn skin and a dense pectin matrix that resists moisture release, making drying energy-intensive and often compromising quality with dull flavors and faded anthocyanins.

  • Persistent moisture challenges due to thick skin and pectinous flesh
  • High energy consumption and long drying cycles elevate costs
  • Degradation of anthocyanins and volatile compounds, weakening color and flavor
  • Underutilized by-products, missing opportunities for added value
How PEF Makes a Difference

With a gentle, non-thermal mechanism, OptiCept’s fine-tuned PEF treatment introduces microscopic pores in the cell membranes (called electroporation), making it easier for water to escape—and preserving delicate compounds in the process.

PEF treatment involves applying short bursts of high-voltage electric fields to plant tissues. While it might sound complex, the outcome is simple: the structure of the food changes in a way that can significantly benefit downstream processing.

Pulsed Electric Field Ilustration
Key Results: Dried Cranberries with PEF
  • Up to 25% reduction in drying time versus untreated samples

 

  • Lower energy use helps streamline operational costs

 

  • Improved retention of color and nutrients, with richer appearance and taste

 

  • Enhanced by-product value, extracting more bioactive compounds from cranberry skin and pomace
Dried, dehydrated cranberries results using PEF technology
The Benefits for Producers
  • Cut costs and boost capacity: Faster drying translates to less energy and more throughput.• Stand out on shelf: Vivid color, richer flavor, and stronger nutrient profiles enhance consumer appeal.

 

  • Sustainability wins: Enhanced use of pomace and lower energy use reduce waste and environmental footprint.

 

  • Greater consistency: Stronger, less variable drying outcomes improve batch-to-batch reliability.

Further Reading >> Case: Enhancing Dehydration with Advanced PEF Technology

PEF: The Smart Upgrade for Cranberry Drying

OptiCept’s OPTICEPT® SD7 platform delivers tangible, lab-backed improvements—from drying speed to product quality. If you’re looking to streamline operations and elevate your dried cranberry offerings, this is the tech to explore.

The OPTICEPT® SD7 PEF system leverages advanced PEF technology to enhance the dehydration of vegetables and fruits, delivering considerable improvements in energy efficiency, processing throughput, and product quality.

This cutting-edge system is designed to meet the high demands of large-scale food production, enabling significant operational improvements while aligning with sustainability targets.

Developed in collaboration between OptiCept Technologies and FPS Food Process Solutions, the SD7 system reflects the synergies of expert knowledge in PEF technology and decades of engineering experience in hygienic food processing equipment.

Further Reading >> Harnessing PEF in dehydration of pineapple

Learn more about PEF in dehydration of fruits and vegetables!

Contact OptiCept today, and let’s discuss how we could help you in your dehydration process.

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