PEF treatment softens the vegetable allowing new product opportunities from harder-to-process raw materials, including sweet potato, plantain, cassava, taro, etc.

The PEF treatment is a purely physical process and does not change the composition of the raw material. Due to the applied electrical pulses, the ions on both sides of the cell membrane, which functions as an isolator, are ionised, leading to an attraction of the ions and forming pores in the cell membrane. This allows for the leakage of water and water-soluble compounds from the raw material, resulting in a softer, more flexible product. At the same time, macromolecules such as starch are retained in the cell.

Due to the water leakage after PEF treatment, the turgor pressure inside the cell reduces, leading to a softer raw material. This allows for easier cutting, resulting in less damage to the raw material while retaining the sharpness of the blades for a longer time. As fewer cells are damaged during cutting, a higher amount of starch is retained within the cell, resulting in a yield increase of about 1.5% due to improved cutting. Additionally, the smooth cutting surface allows for improved drainage of oil after frying, leading to a reduction in fat uptake on the final product.

Due to the open cell structure, the mass and heat transfer throughout the vegetable slices is improved. Therefore, it is possible to adapt frying times and temperatures to achieve a gentler frying process. This allows for reduced acrylamides and improved colour in the final product, as well as the possibility of increasing batch sizes and processing capacity. Due to the smooth surface structure, the drainage of oil after being removed from the fryer is improved, resulting in a reduction of fat content. Finally, due to the more uniform distribution of water throughout the cells, the starch gelatinization results in an improved crunchiness of the final product. This results on the one hand in an improved final product; on the other hand, it is possible to produce a chip with a higher final moisture content while still maintaining the final product quality.

The smoother surface enables a more uniform seasoning adhesion producing a better flavoured chip.

Overall, PEF allows improving the efficiency of your processing line and the quality of your final product. The open cell structure allows for an improved frying process and an increase in production capacity. Furthermore, the smooth cut allows for a healthier chip with reduced oil content and overall brighter colour due to optimized frying conditions and a better crunchiness.