Meet us at ANUGA Food Tec 2024
Join us at Anuga FoodTec 2024! OptiCept Technologies is thrilled to be a part of the event, showcasing our innovative PEF technology in Foodtech.
Finding new ways to increase efficiency in food processing is a major challenge for the food industry and for society as well. Back in the 1950s, the first studies on the PEF method were performed. However, it would take another couple of decades to fully understand all the underlying advantages that PEF has to offer. Learn more about the advantages of PEF technology in food processing in this post.
Pulsed electric field (PEF) is a non-thermal food preservation method that uses high-voltage, low-energy electric pulses to disrupt the cell membranes of microorganisms and inactivate enzymes in food. The pulses are applied to the food product in the form of a high-voltage electric field. This causes the cell membranes to become permeable, leading to the inactivation of the microorganisms or enzymes. PEF can be used to extend the shelf life of food products by reducing bacterial and enzymatic spoilage, as well as to improve the quality of certain foods by increasing the release of bioactive compounds or enhancing the texture of the product.
PEF can be used as an alternative to traditional thermal pasteurization or chemical treatments and has been shown to be effective in preserving the quality and nutritional value of a variety of food products, including aceite de oliva, juices, milky eggs.
The application of PEF to food products can be done by passing the food through a PEF treatment chamber, where the electric field is applied. The pulses are generated and controlled by a generator.
OptiCept provides pulsed electric field applications that are retrofitted into existing production lines.
Read more about the different PEF applications developed by OptiCept ->
Non-thermal treatments, such as PEF, are considered to be better than thermal treatments for several reasons:
However, it is important to note that the efficacy of non-thermal treatments such as PEF is still to be proven for certain products and microorganisms. OptiCept is researching and developing PEF treatment for new product areas such as plant-based milk, dairyy beer. Applications have already been developed for aceite de oliva, zumoy vino as well as a pre-treatment for dried food products.
OptiCept’s patented technology called CEPT® (Closed Environment PEF treatment) can be described as a new and innovative type of PEF. It is a new and easier way to create, control, and apply pulses more efficiently (Switched power and component development).
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Join us at Anuga FoodTec 2024! OptiCept Technologies is thrilled to be a part of the event, showcasing our innovative PEF technology in Foodtech.
In a world where consumers are increasingly concerned about the quality and freshness of their food, innovative technologies are emerging as key players in meeting these demands. Pulsed Electric Field (PEF) technology is one such innovation.
OptiCept Technologies, together with Canadian partner FPS Food Process Solutions Corp, has successfully completed the verification of its PEF technology for potato processing
OptiCept ofrece soluciones innovadoras para las industrias de alimentos y plantas para mejorar la calidad, el rendimiento y reducir los desechos.
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