Unleashing the full potential of solid foods
OptiCepts unique and patented technology platforms can be applied in a wide range solid food products to unleash the full potential of organic material.
OptiCepts unique and patented technology platforms can be applied in a wide range solid food products to unleash the full potential of organic material.
All food products that are not pumpable are categorized as solids with regard to PEF. The OPTICEPT® PEF system is an excellent pre-treatment step for creating higher yields, production efficiency, and increased quality.
Today, we offer both PEF systems specifically designed for potatoes (SP7) and dried fruit and vegetables (SD7).
For other solids, the S7 model is ideal for a wide range of commodities. Furthermore, research and development are a continuous part of our operations.
Explore applicable industries in the solid segment below.
PEF technology improves quality and efficiency in the potato processing industry, in terms of products and processes.
For example, PEF has shown significant advantages over conventional preheaters.
PEF treatment softens the potato tissue, minimizing breakage and feathering during cutting, resulting in more uniform fries and higher yields. The treatment minimizes oil absorption due to decreased feathering, a result of smoother cutting.
The OptiCEPT® PEF system significantly reduced drying times across several different commodities such as carrots, cranberries, pineapple, leeks, and much more.
Through its advanced electroporation process, The unique OptiCEPT® PEF system ensures that the dehydration process of fruit and vegetables is optimized.
Increasing profitability, significantly lowering energy consumption, and maintaining superior quality.
This innovation not only boosts efficiency but also reduces waste, making it an environmentally friendly choice for modern food production companies.
PEF applications for frozen foods can improve moisture content and quality, resulting in better taste and texture.
In the area of frozen vegetables and fruits/berries, we have achieved promising results in the past, and we are now closer to realizing these thanks to our collaboration with FPS, a global leader in industrial freezing.
Furthermore, in partnership with FPS, we have conducted tests to examine the impact of PEF in the production of frozen chicken fillets. Preliminary results indicate significantly reduced freezing time and minimized weight loss.
PEF technology assists in meat tenderization, the process disrupts muscle cell membranes, breaking down the protein structures and softening the tissue.
The result is enhanced tenderness, improved texture, and better moisture retention.
Additionally, PEF can help with more efficient marination, as it allows marinades to penetrate deeper and faster into the meat, improving flavor.
For sugar beets, Pulsed Electric Field (PEF) technology improves the extraction process by breaking down cell membranes, making it easier to release intracellular contents such as sugar. As the sugar beet is softened by the PEF treatment, less cutting force is needed.
This enhances the yield and efficiency of sugar extraction while reducing energy consumption and processing time. PEF can also minimize the need for harsh chemical treatments, leading to a more sustainable and cost-effective process.
Additionally, it helps preserve the quality of the extracted sugar by reducing thermal damage during processing.
By applying Pulsed Electric Field (PEF) treatment to the tomato it is softened making the peeling much easier.
Furthermore, one of the advantages of PEF treatment is that it can be used to preserve the quality and nutritional value of tomato products while also extending their shelf life.
PEF has been shown to retain the red color, flavor, and nutritional value of tomatoes, and it can also help preserve the natural aromas and flavors of tomatoes.
Using Pulsed Electric Field (PEF) for beans offers several benefits, PEF disrupts the cell membranes in beans, allowing water to penetrate more easily during soaking. This reduces soaking time and ensures more uniform hydration.
By softening the structure of the beans, PEF significantly decreases cooking times, saving energy and enhancing processing efficiency.
All food products can transfer electricity because of the presence of ions, giving the product in question a certain degree of electrical conductivity.
Therefore, all type of commodities has the potential to gain benefits from PEF treatment. In our laboratory, our scientists are continuously exploring new ways to implement OptiCepts PEF technology. If you want to explore what benefits your product could gain from PEF, contact us today and let’s discuss!
OPTICEPT® SP7-
for potato processing
The OPTICEPT® SP7 PEF system is a state-of-the-art application tailored specifically for potato processing.
OPTICEPT® SD7 series –
for dried fruit and vegetables
Through its advanced electroporation process, The OptiCEPT® SD7 ensures that the dehydration process of fruit and vegetables is optimized.
OPTICEPT® S7 series –
for solid food products
The OPTICEPT® S7 series is a versatile PEF system for solid foods. Thanks to the modular design it can easily be applied for various products.
Put your questions to rest and let’s explore the benefits of PEF technology, fill out the form below and we’ll get back to you as soon as possible.
