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Come il sistema OPTICEPT SD7 PEF semplifica la disidratazione delle patate: riduce i tempi di essiccazione e i costi energetici.
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, in collaborazione con FPS Food Process Solutions, è orgogliosa di lanciare il nuovo sistema S7 PEF per prodotti alimentari solidi come patate e disidratazione di frutta e verdura.
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.
