vida – value-added innovation in food chains - we are the … · 2019. 2. 7. · liquids, juices,...

Open Innovation Forum Food & FMCG Pitching

Event 2017– Oleksii Parniakov

1

We are the world’s leading provider

of Pulsed Electric Field Systems

(PEF) to the food, beverage

& scientific sectors.

Facts & figures

Founded in 2012

Headquarter: Quakenbrück,

Germany

Spin-off from the German

Institute of Food Technologies

MD: Prof. Dr. Stefan Töpfl

20 employees

Core departments:

R&D and Engineering

Our mission:

providing our clients the best

suitable PEF machines

and

development of new applications

Elea PEF system types Plant cell between

electrodes

Electroporation: polarisation of

ions on the cell membrane and

poreformation

Electroporation principle

TARGETED

TREATMENT0,1 kJ/kg biotechnology,

medicine

stress response

0,1 kJ/kg biotechnology, medicinestress response1,0 kJ/kg

solids, fruits, roots, vegetables

cellelectroporation

3-10 kJ/kgextraction,

meatcell

permeabilisation

90 kJ/kgliquids, juices,

smoothies, dairy

cellinactivation

150 kJ/kg sludgecelldisintegration

PEF enhances extraction

and inactivates microbesExample: Red wine production

Benefits with PEF:

Enhance the extraction of polyphenols

Shorten maceration time (by > 50%)

Replace thermovinification (heat extraction)

Increase capacity

Stabilisation of the wine by inactivation of microbes at low temperatures

Potential reduction of sulphur

Grapes

Destemming & crushing

PEF

Wine bottling

Fermentation

Pressing

Ageing

PEF

Maceration

Puértolas et al.: Trends in Food Science & Technology 21 (2010), pp. 247-255

Benefits for wine production

Applying PEF to the wine production process will result

in the following benefits

Replace heat extraction Energy savings

Enhanced extraction Shortening the production process, increasing capacity

Extraction of functional ingredients Increase of antioxidant capacity

Improving quality Higher color intensity, more valuable compounds, aroma

Reduction or replacement of SO₂ Health benefits, consumer acceptance, marketing (USP)

Extraction of aroma from yeast Improved fermentation “on the lees”

Julian Witt (M.Sc.)

R&D Engineer, Liquid applications

j.witt@elea-technology.com