Amid the industry transformation pursuing dual improvements in food processing efficiency and quality, German ELEA has introduced its PEF (Pulsed Electric Field) system, designed for both solid and liquid applications. For solid product pretreatment, the system enables easier cutting, reduces freeze-drying time, enhances structural integrity, and shortens frying duration for potato chips and fries. For liquid processing, it can achieve low-temperature sterilization of juices applications.

By applying electroporation of cell membranes without damaging cellular structures, the system optimizes product texture, color, and appearance while extending shelf life. This innovation delivers a balanced solution for enterprises, prioritizing both quality and efficiency.