ELEA presents its pulsed electric field technology to improve chip production

The company Elea has presented the latest advances in its pulsed electric field (PEF) technology, highlighting its application in the potato chips industry and its impact on improving process efficiency.

How PEF technology works in potato processing

The system acts directly on the potato through electroporation, modifying its internal structure and facilitating its processing. This allows for more uniform cutting, with less surface damage and greater resistance to breakage, contributing to improved final product quality.

This improvement also has a direct impact on the subsequent stages of the process. The opening of the cell structure facilitates the removal of compounds responsible for browning during frying, enabling better control of the product’s color.

Benefits in efficiency, costs, and quality

These advantages are complemented by improvements in overall process efficiency, such as reduced operating costs—especially in energy consumption—and increased production yield, resulting in a higher amount of final product from the same raw material.

The technology also offers greater adaptability to variations in raw materials, helping maintain more consistent quality standards over time. In addition, it enables the development of new products thanks to increased flexibility in processing.

Currently, pulsed electric field technology has a growing presence in the industry, with numerous installations worldwide. According to Elea, it is an already established solution that helps manufacturers improve competitiveness through process optimization and cost reduction.

With these advancements, Elea reinforces its commitment to innovation in the sector.