OptiCept’s cutting-edge technology is revolutionizing the pineapple industry, offering major benefits through innovations in pineapple processing with Pulsed Electric Field (PEF) and Vacuum Impregnation (VI) technology. These advancements have the potential to transform every step of the value chain—from the moment pineapples are planted to when they reach your plate. In this post, we’ll explore how OptiCept’s solutions could reshape the way pineapples are processed and delivered, ensuring better quality and sustainability from farm to fork.
The post-harvest processing steps are crucial for pineapple products‘ quality, safety, and sustainability. The fruit is highly perishable, making proper handling essential for efficient utilization and preservation.
OptiCept has developed two technology platforms:
Now, let’s take a closer look at how these technologies can impact each step of the processing chain – from farm to fork.
Pineapple plants can face some challenges with rooting from cuttings.
Some common issues include:
OptiCepts vacuum technology is called OptiBoost. By using vacuum impregnation (VI) to prolong the lifetime of plant cuttings before planting. The method has shown excellent results for forest cuttings from Eucalyptus, Corymbiaet Acacia. Equally, the same results could potentially be achieved when treating pineapple plant cuttings, consequently increasing the survival and rooting rates. In effect, enabling a more effective propagation process, minimizing losses.
Achieving high juice yields while minimizing waste can be challenging when producing pineapple juice. Inefficient processing can result in loss of juice within the pulp or waste materials.
Addressing these challenges typically requires the right technology and techniques to maintain juice quality and increase efficiency.
The OPTICEPT® PEF system for juice extraction is a state-of-the-art PEF system specifically designed for juice extraction and brings distinct advantages to this sector.
OptiCepts evaluations of the effect in pineapple have shown a 10-15% yield increase.
Consequently, this has led to Dole, applying the technology in their extraction process through industrial pilots.
OptiCepts PEF treatment significantly increases the juice yield in pineapple processing.
Soft pineapple slices have a more tender and juicy texture, which many people find more enjoyable to eat. Riper pineapples tend to be softer and sweeter.
Softness is often associated with freshness and quality in fruits like pineapple. Consumers may perceive, hence prefer, softer slices as fresher and better tasting than harder ones.
Consequently, if consumers are not satisfied with the texture of the pineapple slices, they may be less likely to purchase the product again. This can negatively impact the producer’s reputation and long-term success in the market.
The problem with hard pineapples extends beyond mere inconvenience.
By combining PEF et VI technologies a new application area opened in fruit and vegetable processing. So how does it work?
The method includes a Pulsed Electric Field (PEF) step followed by a vacuum injection step, or the steps separately for softening fruit or vegetable products (pieces of fruit or vegetables), where the fruit or vegetable products are impregnated with fruit or vegetable juice to improve product color and texture. This new technology can naturally improve the organoleptic properties of products to be even more appreciated by consumers due to improved texture, consistency, and color.
OptiCepts tests show Pineapple slices become up to 49% softer compared to untreated.
Drying pineapple on an industrial scale presents several challenges related to maintaining quality, efficiency, and cost-effectiveness.
Drying is an energy-intensive process, especially for a water-rich fruit like pineapple. Scaling up drying while keeping energy costs low can be a major challenge.
Furthermore, it is essential to achieve the correct final moisture content to ensure long shelf life without compromising quality. If the fruit is under-dried, it can lead to mold growth or spoilage during storage. If over-dried, it can become too hard or brittle, reducing consumer appeal.
Lastly, drying pineapple takes time, and balancing production speed with quality and cost is a challenge on an industrial scale.
with this in mind – how can OptiCepts technology erase these issues?
Through its advanced electroporation process, The OptiCEPT® SD7 – a PEF system designed specifically to enhance the dehydration process, ensures that the drying of fruit and vegetables, such as pineapple, is optimized. Increasing profitability, significantly lowering energy consumption, and maintaining superior quality.
OptiCepts PEF technology enhances the extraction of the liquid content from the pineapple stem.
As a result, the enzyme called Bromelain, which is found in pineapples, particularly in the fruit, stem, and juice, can be extracted at higher volumes.
Bromelain is most commonly extracted from the stem of the pineapple, although it is also present in the fruit. It is available in supplement form as tablets, capsules, or powders. It is known for its ability to break down proteins, making it a popular meat tenderizer and a subject of interest in various medical and therapeutic applications.
In conclusion, it is clear that advancements in processing technology, such as Pulsed Electric Field (PEF) et Vacuum Infusion (VI), are transforming the pineapple industry.
These innovations are not only improving the texture and color of pineapple slices but also expanding market opportunities for producers. By enhancing the quality and consistency of the product, PEF and VI help producers meet consumer demand for fresher, softer, and more appealing pineapple products. As this technology continues to evolve, it holds the potential to revolutionize not just pineapple processing but also the treatment of other fruits and vegetables, opening up new markets and increasing consumer satisfaction.
OptiCept’s role in driving these innovations shows the significant impact technology can have from “farm to fork,” ensuring high-quality produce reaches the consumer with minimal waste and maximum efficiency.
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