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Comment le système OPTICEPT SD7 PEF rationalise la déshydratation des pommes de terre – Réduisez le temps de séchage et les coûts énergétiques.
With Pulsed Electric Field (PEF) technology, producers can achieve faster drying, lower costs, and superior product quality of white asparagus.
Applying OptiCept’s unique PEF (Pulsed Electric Field) treatment when drying onions leads to faster dehydration, higher throughput, and lower energy costs.
OptiCepts Pulsed Electric Field (PEF) technology is setting new standards in cranberry dehydration—and here’s how.
In the competitive world of food processing, optimizing drying operations is more than just a technical challenge—it’s a business priority
In November 2024, a prominent food manufacturing company headquartered in the European Union made a decisive move toward production optimization by implementing the state-of-the-art OPTICEPT® SD7 Pulsed Electric Field (PEF) system.
PEF treatment significantly improves mango drying by speeding up moisture removal, reducing energy use, and shortening overall drying time.
OptiCept Technologies, en collaboration avec FPS Food Process Solutions, est fier de lancer le nouveau système S7 PEF pour les produits alimentaires solides tels que les pommes de terre et la déshydratation des fruits et légumes.
In this blog post, we’ll explore how PEF technology is applied in the drying process of pineapples, its advantages, and why it’s set to become a key player in the food industry.
Dried food that has been treated with the CEPT® technology gains several advantages. Watch this explainer video to understand how it works.
