PEF in Olive Oil – Ionic PEF

Ionic Pulse Technology

PEF Technology Applied to Olive Oil

PEF reduces the temperature required for the malaxation process, resulting in a significant increase in the amount of EVOO obtained. Malaxation time is also reduced, allowing for greater processing capacity.

Increase yield by up to 10% with the improved extraction process.

The effects of PEF in olive oil include

Higher yield: by breaking down the cell walls of the olives, which facilitates oil extraction.
Quality improvement: It improves the quality of olive oil by increasing the nutrient content such as the number of polyphenols.
Greatly reduce malaxation time, increase yield, and improve quality with IONIC-PEF.
Improve olive oil processing at lower temperatures, increase yield, and get more EVOO with IONIC-PEF systems.

Benefits of enhanced extraction

Reduces malaxation time, increasing process capacity. Pulsed electric field (PEF) is a low-temperature process that improves extraction and accelerates malaxation time.

Increased olive oil yield with PEF by up to 10% Improved extraction with PEF treatment results in reduced oil losses in the pomace.

Increased Production Cost-Benefit. PEF treatment can potentially increase oil yield by 20 to 22.7%. In an industrial olive mill operating at 160 t/day, PEF treatment could increase daily EVOO production by 4.33 t (from 32 to 36.33 t). Assuming an EVOO price of $2–4 USD/kg, this results in a potential additional revenue of between $8,660 and $17,320 USD per day of production.

Increased olive oil quality with greater biophenol retention. Pulsed electric field improves olive oil quality by retaining a greater amount of biophenols, resulting in more EVOO.

24-hour technical support

IONIC-PEF equipment connects for remote diagnostics and support. With our team of on-site maintenance and spare parts engineers, we keep it up and running at peak efficiency.

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