Electroporation is the increase in the number and/or size of membrane pores through the application of an electric field.
The chemistry of the materials does not change as electroporation is a process where the polarization of the lipid bilayer membrane is the main effect for increased porosity
The increased membrane porosity allows faster release of intracellular contents so it might enhance the flavor, taste or smell of the juice.
No. Electroporation is induced through the insertion of a transducer to the existing industrial pipeline, where the pulses are applied, which involves negligible cost and time. No additional investment is required.
It adds value through increased efficiency in existing processes and/or lowering costs with other industrial inputs (eg maceration enzymes).
Eletroporation is considered a physical process hence is compliant with EU Directive 2001/112/EC.
Our solution permits increasing capacity in series, ie when required more units can be installed in the production line to process the increased product quantity.
The estimated energy required for processing 10 tons of apple is 3.5 KWh. In a nutshell, any increase in your electricity bill should be negligible if not inexistent.
The modulator is protected against the occurrence of sparks so as to avoid any damage to the product.
Electroporation is a field effect and no current is necessary for the process to occur, however a small current is expected during the very short time when the pulse is on (for example, we found a top value of 0.5A during a second for processing 3.6 Kg of apples).
PEF is a process where energy is accumulated in a capacitor and delivered subsequently during a very short period of time allowing high power effects with low energy consumption and with effective control on the manner the energy is delivered.