Pulsed Electric Field (PEF) Technology. DIL launches Elea® systems.
For more than five years, the application of pulsed electric fields (PEF) in food processing has been subject to a thorough investigation at the German Institute of Food Technology (DIL) and has been optimized for industrial scale use. The resulting energy-efficient solution is called - Elea®. It enables the gentle preservation of a range of liquid products such as fruit juices, dairy products, sauces and dressings by the use of targeted low level energy.
During this process, harmful microorganisms inside untreated products are effectively and consistently eliminated. Elea® systems can be readily calibrated to suit product attributes as well as production volumes, thereby making them easy to integrate into established processes. The product benefits include longer shelf life and the effective retention of natural flavours as no additive or high temperature treatment is required to control micro contamination.
Elea® production units are now successfully established in European markets with sites in Germany, Switzerland, the Netherlands, Spain, France, Ireland and the UK. Worldwide there are production units in Vietnam, Mexico, Korea and the United States foods producing enhanced quality products safely and naturally.
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