Using Pulse Electric Field Processing (PEF) the patent protected E-FLO Electroporation System can achieve higher yield and reduced processing costs, as well as a reduction in acrylamide formation and oil content, for a tastier, healthier product.
Using PEF technology, the E-FLO provides significant yield savings to producers, with faster processing of the potatoes, cutting improvements for a longer blade life and lower oil content in the final product. E-FLO technology removes sugars and amino acids to reduce the level of acrylamide in potato chips by half. Raw sliced french fries that have gone through the E-FLO are more flexible, resulting in less product breakage.
IDEAL APPLICATIONS:
Yield improvements
Softer potato tissue makes the product easier to cut, resulting in faster processing speeds, higher slice yield and a longer blade life. Less pressure on the equipment means less downtime for maintenance and fewer blade changeovers. French fries are more permeable resulting in less product breakage.
Improve product quality
Reduce sugar and asparagine levels and achieve significant acrylamide reduction. A smoother chip surface means the chips absorb less oil, resulting in lower oil content in the finished product.
Minimize or reduce blanching
The tissue in the potato becomes more permeable, which reduces the need, or length of time needed, to blanch potatoes before cooking.
Our french fry and formed potato product systems are the workhorses of the industry. We process a broad range of styles, including straight cut fries, crinkle cut fries, curly fries, potato wedges, and variety of potato co-products. Working with our strategic partners, we are capable of full turnkey solutions, from potato receiving through palletizing.
Producing the world’s best tasting potato chips, our industry leading end-to-end systems process and package the highest quality potato chip products.
We create fresh produce, fruit, vegetable and salad solutions, including weighing, packaging, and inspection systems.
