PEF – pulsed electric field technology, is a well-known technique often used in the medical field. Since the discovery of the technology in the late 1960s it’s been in a lot of development has been made.
Food products, such as food oils, juices, dairy products, and more – are capable of transferring electricity because of the presence of ions, giving the product in question a certain degree of electrical conductivity. So, when an electrical field is applied, electrical current flows into the commodity and is transferred to each point in the liquid because of the charged molecules present.
PEF treatments are applied in the form of short pulses to avoid excessive heating or undesirable electrolytic reactions. The basic principle of the PEF technology is the application of short pulses of high electric fields with a duration of micro- to milliseconds.
To explain the process in a very simplistic way:
Every cell contains +/- ions
By adding electric power between two electrodes they pull the + and – ions apart.
This leads to the cell to break or leaves it destroyed entirely depending on the power of the electricity.
PEF technology has been presented as advantageous in comparison to, for instance, heat treatments, because it kills microorganisms while better maintaining the original color, flavor, texture, and nutritional value of the unprocessed food.
The system platform that transforms the main power to a certain pulse shape. Sets max possible power output.
The increased quality is great for the consumers who can trust that they will have a product of great taste, high quality, and health beneficial as a part of the so appreciated Mediterranean diet.
Today ArcAroma several oliveCEPT units deployed around the world. Olive oil producer’s wishing to increase yield, improve quality, and create a more efficient production have realized the many benefits of using CEPT.
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