Немецкая компания Wernsing тестирует систему Elea PiCon Sense для контроля обработки картофеля методом импульсного электрического поля

Elea Technology is moving its latest Pulsed Electric Field process-control technology closer to industrial implementation, with German potato processor Wernsing Feinkost currently testing the company's PiCon Sense system in production trials. Wernsing's Günter Willenborg will provide a processor's perspective on the trials during Elea's PEF Advantage Day 2026, scheduled for September 9 at the technology supplier's headquarters in Quakenbrück, Germany. He will join Elea Application Support Manager Kevin Hill and Food Engineer and PhD student Madita Kirchner for a presentation on the company's PiCon Sense, PiCon Vision and PiCon Flow technologies. © Elea PiCon Sense is being developed as an inline control system for potato and vegetable processing. It analyzes acoustic and vibration signals generated during cutting and uses artificial intelligence to assess the effectiveness of PEF treatment in real time. The system can then provide immediate feedback for adjustment of the treatment without stopping production. The industrial work with Wernsing is relevant to the potato sector. The German food manufacturer has produced French fries since its establishment in 1962 and subsequently expanded into frozen fries and other potato specialties. Elea is also extending the PiCon concept beyond treatment verification. PiCon Vision uses camera technology and AI-supported image analysis to monitor incoming product flow, product distribution and belt loading, while PiCon Flow monitors parameters including water, oil and other process flows. The technologies are intended to provide processors with more information about conditions around the PEF system rather than treating the equipment as an isolated processing step. The systems will form the focus of this year's PEF Advantage Day, where Elea plans live demonstrations and discussions around process monitoring and optimization. The company is also offering testing sessions on September 10 for processors interested in evaluating PEF using their own raw materials. Separately, Elea has received Canadian patent CA 3,166,656 for a process covering the frying of food products whose cell membranes have first been permeabilized using PEF. The patent follows a corresponding European patent granted in 2024. The patented approach combines PEF pretreatment with controlled multi-zone frying and tailored temperature profiles, reflecting the changes in product structure produced by PEF rather than considering treatment and frying as independent operations. According to Elea, adapting the frying stage to the characteristics of PEF-treated material can support greater control over color and texture, reduced oil uptake, and changes in process efficiency. The company said the development reflects a broader shift in its PEF research towards optimizing downstream processing conditions around the structural changes created by electroporation. For more information: Elea Technology Tel: +49 (0) 5431 9262970 www.eleapef.com