Transforming Potato Processing: The Power of Pulsed Electric Field (PEF) Technology

Potatoes are a staple in many people’s diets around the world. Whether they’re mashed, fried, or baked, the versatile tuber plays a significant role in our culinary experiences. The potato processing industry is constantly seeking innovative ways to enhance the quality and efficiency of its products and processes. One such game-changing innovation is Pulsed Electric Field (PEF) technology. In this blog post, we’ll explore how PEF technology is revolutionizing potato processing and why it’s becoming an integral part of the industry.

Introducing the patented PEF technology CEPT in potato processing

OptiCept Technologies recently partnered with FPS Food Process Solutions Corp to advance Pulsed Electric Field (PEF) applications in solid food processing. In particular, to introduce the technology in potato processing, which can achieve several benefits in PEF. In this blog post, we’ll explore how PEF technology is revolutionizing potato processing and why it’s becoming an integral part of the industry.

What is PEF Technology?

PEF technology is a non-thermal food processing method that uses short bursts of electrical energy to improve various aspects of food preservation, quality, and safety. In potato processing, PEF technology has found its niche, offering several advantages over traditional methods.

How PEF Technology Works

PEF technology involves applying brief, high-voltage electric pulses to food products, in this case, potatoes. The pulses create an electrical field that penetrates the potato cells, thereby forming micropores on the cell membrane and or disrupting their cellular structures. These phenomena have several benefits.

As PEF is applied on the potatoes/potato products a structural change is achieved enabling improved texture, efficiency and consistency.

Benefits of PEF Technology in Potato Processing

  • Improved Extraction of Potato Juices: PEF treatment makes it easier to extract potato juice for various purposes, including the production of potato-based products like starch and snacks. The breakdown of cell membranes facilitates the release of intracellular fluids, leading to higher yields (starch) and reduced waste.
  • Enhanced Texture and Quality: PEF treatment can improve the texture of potato products. The disruption of cell structures can lead to softer, smoother, and creamier mashed potatoes. It can also help maintain the quality of potato-based products such as French fries and chips (crisp), resulting in a better sensory experience for consumers.
  • Increased Shelf Life: PEF technology has the potential to extend the shelf life of food products. By reducing the microbial load and slowing down enzymatic browning, it helps prevent spoilage and maintain product freshness for longer periods, reducing food waste.
  • Reduced Energy Consumption: PEF technology is energy-efficient compared to traditional heating or blanching methods. It operates at lower temperatures, reducing energy consumption and preserving the nutritional content of potatoes.

Effects of PEF

  • Better cutting quality
  • Higher cutting yields
  • Smoother surfaces
  • Less oil absorption
  • No feathering and less breakage

Challenges and Future Prospects

Potato - Potato, with PEF there is a significant diffrence.

While PEF technology offers significant advantages in potato processing, it’s not without its challenges. The technology requires specialized knowledge to implement effectively. Additionally, research is ongoing to fine-tune PEF treatments for specific potato varieties and processing methods.

As the technology matures, we can expect to see even more widespread adoption in the potato processing industry. This will likely lead to cost reductions, increased efficiency, and a broader range of PEF-treated potato products on the market.


Pulsed Electric Field (PEF) technology is transforming the potato processing industry by offering numerous benefits, including improved product quality, increased efficiency, extended shelf life, and sustainability. While there are challenges to overcome, ongoing research and development efforts are paving the way for even greater advancements in PEF technology, making it an integral part of the future of potato processing. As consumers become more conscious of the quality and sustainability of their food, PEF technology’s potential to enhance potato products is a promising development for the industry. 

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