These are the details for the profile Pulsed electric field technology for precision processing of healthy, structured and tasteful foods and beverages.
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A Dutch company is specialised in the engineering and production of pulsed electric field processing systems for the food and beverage industry. By applying pulses of a strong electric field the pores of the cell membranes are enlarged. This leads to more efficient production processes of e.g. potato, vegetable, fruit and meat products and improved structure and taste.
The company is looking for cooperation in the frame of a distribution agreement or joint venture agreements across Europe.
A Dutch high-tech company is specialised in food technologies with a special focus on pulsed electric field technology for food and beverage processing. The company was established in 2000 and combines years of experience with pulsed power technology.
Pulsed electric field processing or electroporation is a method for processing potato, vegetable, fruit and meat products by means of brief pulses of a strong electric field. Electric field processing enlarges the pores of the cell membranes and in this way can significantly improve processes and product quality. Permeabilizing cell membranes is the key function in food processing to enhance the winning of valuable intracellular compounds from cells, resulting in improved extraction and also improved cutting, easier peeling and various other process and product improvements that are variety depended. Applied on liquids and semi-liquids pulsed electric field processing can achieve a non-thermal food preservation while maintaining organoleptic and nutritional product quality and freshness.
The Dutch company is seeking contacts with companies active in the field of specialized machinery and equipment for the food and beverages sector in Europe, that are interested in cooperation in the frame of distribution agreements and joint venture agreements.
For processing of solids like potatoes for French fry manufacturing the company's pulsed electric field processing technology induces poration of potato cells, leading to cell disintegration. This makes the proposed technology an excellent alternative for preheaters in the potato industry. The treatment also improves cut quality and significantly reduces French fry breakage. Water and energy consumption in potato processing are reduced; blanching, drying and prefrying times are shortened. Furthermore, the leaching of sugars is improved. The treatment can also reduce frying oil absorption and fat content up to 50%.
Applied on liquids and semi-liquids pulsed electric field processing technology can achieve a non-thermal food preservation while maintaining organoleptic and nutritional product quality and freshness.
The pulsed electric field processing technology is energy efficient, compact and hygienic.
The Dutch company is seeking contacts with industrial companies and partners active in the distribution and trade in the field of specialized machinery and equipment for the food and beverages sector in Europe.
The Dutch company is interested in cooperation in the frame of distribution agreements with companies that are well established in the food and beverages sector in their region and/or country.
Regarding industrial production companies with a focus on the food and beverages sector, the Dutch partner is interested in joint venture agreements with the goal to implement the proposed pulsed electric field technology in existing and new to be developed food processing systems and equipment.