Agristo invests in Pulsemaster's PEF technology

The Belgian potato processor Agristo announced last week that it would invest again in two pulsed electric fieldsystems from Pulsemaster from Hapert. He will be using these systems in production facilities in the Netherlands and Belgium. "The greatest advantage of PEF systems is achieved when cutting long, thin chips from large, raw potatoes. The breakage percentage decreases rapidly," says Mark de Boevere, managing director at Pulsemaster.

The Dutch-German company Pulsemaster from Hapert has been facilitating the French fries and crisps industry for years with pulsed electric field (PEF) systems. Last week, the company announced that it had entered into an agreement with French fries producer Agristo. The Belgian potato processor, with its head office in Harelbeke and production sites in Nazareth, Wielsbeke and Tilburg, is again purchasing two 100 kW PEF systems. “We are delighted that Agristo has agreed to purchase a third and fourth PEF system from Pulsemaster,” said Mark de Boevere, managing director at pulse master.

Can you tell us more about how it works? pulsed electric fieldsystems?
"The PEF technology is an efficient, non-thermal food processing technique. It uses short electrical pulses with a high voltage. This creates very small holes in the cell membranes of the potato cells, which reduces the pressure and makes the contents of the cells easier. leaks out. The advantage of this is that the cut quality improves. It has also been proven that it gives French fries producers a higher yield, because less starch is lost."

You already mentioned the cutting quality as an advantage. What other pluses does this system have?
“The greatest benefit is obtained when cutting long, thin chips from large, raw potatoes. On average, producers can expect less than 0,5% breakage after PEF treatment. This represents a reduction of the industry standard of 2,5% to 3% breakage to less than 0,5% breakage. Other advantages are lower water consumption, a shorter blanching time due to better moisture removal, reduced oil absorption and therefore less greasy chips and a higher capacity of the processing line."

Does a high investment like this pay off?
"Yes. I already mentioned that the cutting quality improves. This means that there is less wear on the cutting blades. So longer intervals can take place between the (expensive) maintenance of the cutting blades. To put a number to it: we can confirm that on average 40% less cutting power is required. This inevitably increases the durability and life of the blades. In short, costs are saved."

Agristo has again purchased two systems from you. How do they deploy it?
"Agristo uses our systems in various production facilities, both in Belgium and the Netherlands. The two newly purchased pulsed electric fieldsystems are used to treat large, whole potatoes with pulsed electric fields for the production of French fries and potato specialties. This treatment can take place with a capacity of up to 60 tons of potatoes per hour, per system."

Can the system only be used for the 'normal' French fries industry, or can niche markets also benefit from it?
"Niche markets can certainly make use of it. For example, the PEF systems are extremely suitable for the industrial production of sweet potato chips. Sweet potatoes are, after all, even more difficult to cut than 'regular' potatoes. This is the future if it is up to me."

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