Yield improvements
Softer potato tissue results in faster processing speeds and a higher slice yield. Less pressure on the equipment means less downtime for maintenance. French fries are more permeable resulting in less product breakage.
Using PEF technology, the E-FLO provides significant yield savings to producers, with faster processing of the potatoes 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 results in faster processing speeds and a higher slice yield. Less pressure on the equipment means less downtime for maintenance. 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.