Dried Foods
White Asparagus Dehydration Transformed with PEF Technology
With Pulsed Electric Field (PEF) technology, producers can achieve faster drying, lower costs, and superior product quality of white asparagus.
2025-10-21
OPTICEPT® SD7 is a pulsed electric field (PEF) system that is applied to fruits, vegetables, and herbs before the drying or dehydrating processes.
The OPTICEPT® PEF technology creates pores on the plant cells, allowing the water to be released. This results in reduced drying time, leading to enhanced flavor and vivid color on the final dried product.
With this technology, the drying process can be streamlined, and better quality is achieved, as well as better color, aroma, and taste.
Food drying is the process of removing water from vegetables or fruits, which in turn inhibits the growth of bacteria and enzymes and, as such, preserves them for a longer period.
Drying refers to the removal of free water from the vegetables or fruit, whereas dehydration is the removal of all the water from the compound.
By applying PEF in the process, the process is significantly more efficient.
The drying of fruit and vegetables leads to several advantages:
During the previous months, a German producer carried out a pilot project with OPTICEPT® for drying carrots installed in its production line for drying carrots.
Great results achieved during this period now lead to further cooperation and the first commercial installation of OPTICEPT®.
“Another major breakthrough for OptiCept, which is now opening up the market for dried food for us in a good way. We have a close and good collaboration with Steinicke and look good potential to also develop the business in the long run and include other types of crops included in their product portfolio, ”says Johan Möllerström, CEO of OptiCept Technologies.
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.
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