TECHNOLOGY PULSE ELECTRIC FIELD Advancing PEF to potato chip industry PEF TECHNOLOGY HAS HELPED FRY INDUSTRY IMPROVE SUSTAINABILITY, SAVE COSTS By Bill Schaefer Contributing Writer ADVANCES IN PULSE Electric Field (PEF) technology in the food processing arena represent both cost savings and increasing measures of sustainability in the fry and chip sectors. PEF was first discovered by German engineers in the 1950s. It wasn't until the 1990s that applications in cell permeability and food processing were first developed in Europe. PEF technology exposes vegetable cell walls to short, micro-second bursts of electricity as it passes through a water bath. The pulse electrical field creates a permeability and tissue softening of the cell wall resulting in leakage of cell juice and a loss of reducing sugars and amino acids in the course of the process. With refinement of PEF technology in the 1990s came the first industry use by french fry manufacturers in Europe. During the first decade of the 21st century the technology was adopted by multinational companies globally, and today PEF technology is considered to be the industry standard in french fry production throughout the world. The adoption of this new technology by french fry producers over the past decade has resulted in notable advances in sustainable measures in less use of water, energy and frying oil resulting in complementary savings costs. Seeking to advance Idaho's footprint in the potato processing industry, the Idaho Department of Commerce awarded an Idaho Global Entrepreneurial Mission 14 MAY/JUNE 2 0 21 Elea's PEF Advantage processing russet potatoes in a fry production line. Photo: Elea