The science of Food-Physics™

Pulsed Electric Field Technology

Welcome to Elea, we supply Pulsed Electric Field (PEF) Systems to the food, beverage and scientific sectors.

Elea was established in 2012 with the objective to manufacture and market PEF technologies created and developed at DIL.

At Elea we supply equipment suitable for a wide range of applications and outputs.

We work closely with our customers to create new PEF process applications tailored to suit specific needs.

Since the successful commercial introduction of PEF, Elea continues to develop novel PEF applications in conjunction with DIL.

Elea’s Food-Physics™ approach to furthering food science allows the best matching of available resources to suit your need.

We are one of the worlds leading innovation and technology providers to the food and beverage industry.

Welcome

At Elea, we have developed a new ground-breaking approach to processing we call Food-Physics™. It’s aim is simple, to create value by maximizing the e�ectiveness of natural raw materials.

Getting more by doing less.

Our first success has been to take Pulsed Electric Field (PEF) Technology from the laboratory to the factory.

With PEF we can generate and accurately measure significant increases in yield, freshness and flavour preservation across a wide range of food types.

PEF brings positive and dramatic changes to manufacturing. Improving output, reducing labour costs, streamlining supply chain logistics and curtailing retail waste.

Business is greater with Food-Physics™.

Food-Physics™

The science behind Elea

Yield Increase Enhancing mass transport

& release of juice, sugar & oil

1.0 – 3.0 kV/cm, 3 – 10 kJ/kg

Pulsed Electric Field (PEF) is quick, flexible, energy-efficient and because heat is minimized, products have a longer shelf life whilst maintaining better nutritional value than with traditional food processing techniques.

PEF works by puncturing the cell membrane, whatever the size of cell. The process is targeted, gentle and clean.

As a result, we measure dramatic increases in yield, the preservation of pigments, antioxidants and vitamins.

PEF makes healthy products last longer.

As PEF is applicable to all products where quality counts it will become the technology of choice within industry.

DecontaminationMicrobial inactivation in heat sensitive liquids

10 – 20 kV/cm, 100 –200 kJ/kg

Structure Modification Texture softening by loss of turgor pressure

0.5 – 1.0 kV/cm, 0.5 – 5.0 kJ/kg

Stress Response Induce formation of secondary metabolites

0.1 – 0.5 kV/cm, 0.1 – 1.0 kJ/kg

Drying Acceleration Improving moisture transport and removal

1.0 – 3.0 kV/cm, 3 – 10 kJ/kg

Fermentation Improve fermentation by controlled release

1.0 – 3.0 kV/cm, 3 – 10 kJ/kg

Increased Shelf LifeShelf life increase, retaining

product quality & freshness

10 – 20 kV/cm, 50 – 120 kJ/kg

Products that work with PEF

Microalgae

Kelp & Seawead

Vegetable oil

Herbal extracts

Flower extracts

Pigments and colors

Flavor extracts

Nutrient media

Enzyme solutions

Food supplements

Baby food

Cosmetics

Pharmaceuticals

Process water

Cooling water

Dairy products

Protein concentrates

Seafood & fish

Marinades, sauces

& dressings

Winning more with PEF

Loss of cell membrane barrier function causes microbial kill. Despite its targeted e�ect on cell membranes PEF does not a�ect vitamins, flavors or proteins. This allows microbial decontamination of heat sensitive liquids whilst retaining their sensorial and functional value.

How PEF WorksCell cytoplasm is surrounded by a thin semi-permeable layer, the cell membrane.

By exposing the cell to a pulsed electrical field the cell membrane becomes punctured. This e�ect is called electroporation which is the loss of the cell’s barrier function allowing access to the cell’s valuable contents.

1 Flow direction of liquid transport2 Treatment area3 Electric field direction4 Electrode

electroporation

electroporation

electroporation

electroporation

cell dimension 20-100 µm

cell wall

cell membrane 5 nm punctured by electric pulse

bacteria dimension 2-10 µm

PEF science

Killing Bacteria, creating value

0.kJ/kg

0.kJ/kg

100 kJ/kg

100 kJ/kg

stress response (Broccoli) 0,1 kJ/kg

tissue softening (Potato) 0,5 -1 kJ/kg

yield increase (Apple) 5 kJ/kg

drying enhancement (Carrot) 10 kJ/kg

mold inactivation 30 kJ/kg

yeast inactivation 50 kJ/kg

bacteria death 100 kJ/kg

bacteria death

100 kJ/kg

With treatment times measured in seconds and with continuous operation and energy efficiency, PEF delivers more by doing less.

The cell membranes of microorganisms, plant or animal tissue can be made permeable by using Elea PEF technology. This process of electroporation is suitable for use in a broad range of food and bio-process using low levels of energy.

PEF improves the extraction rates of juices, sugars, colours and other active substances and significantly extends shelf life.

Di�usion processes, like water removal from plant or animal tissue or the absorption of marinades, spices and auxiliary substances are accelerated thereby saving valuable time in the production process.

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Working with EleaElea and our partner DIL are driven by world leading food technologists.

We can take your concept from an initial idea, through research to final production.

Our scientists are able to research and develop highly efficient process solutions using Food-Physics™ and our designers and engineers can put it into practice.

With cutting edge Food-Physics, chemistry and microbiology laboratories alongside unrivalled pilot hall facilities, Elea o�ers a new opportunity to create new process, products and to measure value.

Our ability to evaluate process, ingredient performance, and end product stability enables the successful implementation of new technology.As demonstrated by the commercial adoption of PEF.

Elea PEF engineeringElea designs and manufactures machines of outstanding quality for your production line.

Our focus is on physical processes to enhance food quality and safety.

Each Elea system is built with the highest quality German engineering to withstand continuous operation and deliver maximum performance and energy efficiency.

Since 2009 PEF systems designed by DIL have been installed successfully into production lines worldwide.

PLC integration and extensive monitoring options guarantee ease of operation. Each one of our machines is designed to be easily implemented into your existing production line.

Robust build and solid state typology makes our technology extremely reliable and we have 100% reliance rate.

All food and industry standards are incorporated into our machines designs. We also have the capacity to adapt and customise our machines to your specific requirements.

Elea PEF unit installed here since mid 2012.

Our global reachElea is able to supply and support PEF systems globally.

We o�er a world wide service, with highly skilled and trained engineers, ready to help with installation and maintenance.

The design of Elea PEF machines are suitable for any regional Installation and control system requirements. And adhere to all regional certification requirements.

Elea supports the option for remote monitoring services and maintenance.

Prof.-von-Klitzing-Str. 7 D-49610 Quakenbrück Germanyelea-technology.eu