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Elea® - Pulsed Electric Field Treatment

Identification of Facility
TitleElea® - Pulsed Electric Field Treatment
AcronymElea®
Key wordsPulsed electric field, pasteurization, pumpable, fruit juices, smoothies, technology, cell disintegration, vegetables
Latest version2013/01/04
ManufacturerDIL
Model5, 30 and 80 kW
DescriptionThe cell membranes of microorganisms, plant or animal tissue can be made permeable by using a pulsed electric field. This effect can be used for a variety of purposes in food and bioprocessing. The application of the technique is energy-efficient, waste free and commercially viable. Without the requirement of holding times, pulsed electric field technology saves time and money and can easily be implemented in existing processing lines. A microbial decontamination of liquids can be achieved at ambient or slightly elevated treatment temperature. The natural freshness and product appearance as well as the vitamin content are retained. Due to a targeted effect on cell membranes functional and technological properties are not affected. Operating without hot surfaces, the method is highly suitable for heat sensitive products. Juices with high nutritive and physiological quality can be efficiently extracted without heat or additives. Value adding substances are preserved. Compared to time consuming and costly enzymatic maceration, a yield increase as well as a higher content of pigments, antioxidants and vitamins is obtained. The technique can also be used for pretreatment of fruits and vegetables or oil seeds, algae or cell cultures to win functional ingredients
Images
Weblinkwww.elea-technology.com
Possibilities and limitsDIL commercialized pulsed electric field technology. Elea® systems are available with a power of 5, 30 and 80 kW. Treatment capacity of the continuous, industry-ready equipment can range up to 5.000 l/h for liquid media preservation and 50t/h for cell disintegration.
CertificationSince 2008 the brand name ELCRACK is registered as a trademark. In 2009 and 2010 DIL has applied 2 patents on the design of treatment chambers for a continuous treatment of liquid media.

Application
Application fields - Treatment of liquid media (juices, smoothies, milk ...) to increase shelf life without affecting the quality of the product

- Disintegration of biological tissue in order to improve mass transfer processes (extraction, drying, distillation ...)

Application examples • Replace a traditional way of processing (enzymatic treatment): Achieve the same yield of

apple juice by using PEF treatment instead of enzymatic treatment and pasteurization (PEF treatment (2 kV/cm) on Jona Gold and Golden Delicious juice yield using a decanter centrifuge)

• Shelf life extension of freh smotthies from 8 to more than 21 days without flavor degradation (smoothies available on market in Netherlands)

• Treatment of potatoes in order to soften the structure resulting in improved cutting force and to decrease the oil uptake

Technology sheets that might be related to this facility
Title
Application of pulsed electric fields for cell disintegration
Pulsed electric field food cooking
Pulsed electric field processing
Pulsed electric fields and spore inactivation
Treatment of blood plasma of animal origin by pulsed electric fields (PEF)

Accessibility & Support Service
Access conditions open to external use
Access conditions further comments
Languages English, German
Other languages
Training Training is provided by the managers of the infrastructure
Training further comments
Technical help
Technical help further comments

Contact data
Contact person Nick Speakman
Institute/company Elea
Country Germany
Address Prof.-von-Klitzing-Str.7

5, 30 and 80 kW Elea® - Pulsed Electric Field Treatment Elea® Pulsed electric field, pasteurization, pumpable, fruit juices, smoothies, technology, cell disintegration, vegetables 2013/01/04 DIL 5, 30 and 80 kW The cell membranes of microorganisms, plant or animal tissue can be made permeable by using a pulsed electric field. This effect can be used for a variety of purposes in food and bioprocessing. The application of the technique is energy-efficient, waste free and commercially viable. Without the requirement of holding times, pulsed electric field technology saves time and money and can easily be implemented in existing processing lines. A microbial decontamination of liquids can be achieved at ambient or slightly elevated treatment temperature. The natural freshness and product appearance as well as the vitamin content are retained. Due to a targeted effect on cell membranes functional and technological properties are not affected. Operating without hot surfaces, the method is highly suitable for heat sensitive products. Juices with high nutritive and physiological quality can be efficiently extracted without heat or additives. Value adding substances are preserved. Compared to time consuming and costly enzymatic maceration, a yield increase as well as a higher content of pigments, antioxidants and vitamins is obtained. The technique can also be used for pretreatment of fruits and vegetables or oil seeds, algae or cell cultures to win functional ingredients www.elea-technology.com DIL commercialized pulsed electric field technology. Elea® systems are available with a power of 5, 30 and 80 kW. Treatment capacity of the continuous, industry-ready equipment can range up to 5.000 l/h for liquid media preservation and 50t/h for cell disintegration. Since 2008 the brand name ELCRACK is registered as a trademark. In 2009 and 2010 DIL has applied 2 patents on the design of treatment chambers for a continuous treatment of liquid media.

- Treatment of liquid media (juices, smoothies, milk ...) to increase shelf life without affecting the quality of the product

- Disintegration of biological tissue in order to improve mass transfer processes (extraction, drying, distillation ...) • Replace a traditional way of processing (enzymatic treatment): Achieve the same yield of apple juice by using PEF treatment instead of enzymatic treatment and pasteurization (PEF treatment (2 kV/cm) on Jona Gold and Golden Delicious juice yield using a decanter centrifuge)

• Shelf life extension of freh smotthies from 8 to more than 21 days without flavor degradation (smoothies available on market in Netherlands)

• Treatment of potatoes in order to soften the structure resulting in improved cutting force and to decrease the oil uptake open to external use

English, German

Training is provided by the managers of the infrastructure


PEF equipment Claudia Siemer

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Created by WikiSysop on 13 February 2012, at 15:15