PEF pre-treatment balances natural variations in raw material quality, enabling the use of new and typically more challenging varieties in production.

The PEF treatment is separate from the peeling step. Since PEF is a volumetric treatment, the size, composition, or cleanliness of the potatoes does not influence it. PEF neither positively nor negatively impacts the peeling process. However, using cleaned and unpeeled potatoes results in the lowest increase in conductivity of the processing water during PEF, which helps reduce water consumption.

The PEF treatment is a purely physical process that does not alter the composition of the raw material. Electrical pulses ionize the ions on either side of the cell membrane, which acts as an isolator, causing these ions to attract each other and create pores in the membrane. This leads to the leakage of water and water-soluble compounds from the raw material, making the product softer and more flexible, while macromolecules like starch remain inside the cell.

The softening effect of PEF makes cutting easier, leading to greater yields, more consistent cuts, and longer-lasting knives. Enhanced slicing also reduces waste and breakage.

The open-cell structure created by PEF enhances mass transfer within the French fry and improves water removal during drying. More efficient water removal leads to considerable energy savings in the dryer and reduces moisture content before frying, resulting in additional energy savings.

The open cell structure enhances mass and heat transfer within the French fry, allowing for adjustments in frying times and temperatures to achieve a gentler frying process. This results in a brighter final product and the potential to increase processing capacity. The smooth surface structure also improves oil drainage after frying, reducing fat content. Additionally, the more uniform distribution of water in the cells enhances starch gelatinization, improving the final product’s crunchiness.

The increased flexibility from PEF treatment allows for the production of longer French fries with less breakage and more uniform filling due to fewer air pockets. The smoother cutting surface also ensures more consistent colour formation during frying, leading to even browning. This benefit extends to the coating process as well, where the smoother potato surface results in a more even application of the coating, producing a more visually appealing product.