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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”
