This study aimed to investigate the impact of Pulsed Electric Fields (PEF) technology in the extraction of olive oil on a pilot scale, using the “Galega Vulgar” olive variety as raw material. The extraction assisted by PEF had a malaxation time of 30 min and was compared with the traditional process of 45 min of malaxation. The main quality parameters of olive oil and the PEF’s cost-benefit assessment were performed. The incorporation of PEF in olive oil production reduced the malaxation stage by 33% without compromising the yield or extra-virgin classification. This efficiency leads to a potential 12.3% increase in annual olive oil production, with a 12.3% and 36.8% rise in revenue and gross profit, respectively. For small-scale production, the considerable upfront investment required for PEF equipment may be a challenge in terms of return on investment. In this scenario, opting for a renting scheme is the best economic solution, especially given the seasonal nature of olive oil production. In medium- to large-scale production, the investment in PEF is a sound investment since it is possible to achieve, with an equipment cost of EUR 450,000 and a production output of 5 tons per hour, an annual ROI of 20%.

This study aimed to evaluate the drying kinetics, microstructural features, moisture content, color, pH, aw, texture, acidity, rehydration capacity, and sensorial attributes of strawberry slices processed by different drying methodologies. Strawberry samples were processed by hot air-drying (HA, 60 °C, 0.5 m/s), freeze-drying (FD, 0.055 mbar), and pulsed electric field (PEF)-assisted freeze-drying (PEFFD, 1 kV/cm and 3.2 kJ/kg). PEF pre-treatment significantly increased cell membrane permeability by forming micropores, which led to a significant reduction in the moisture content of up to 8.87% and improved the drying efficiency. Nonetheless, this pre-treatment did not significantly alter the drying rate due to the inherent constraints of the freeze-drying process. PEFFD samples better retained their shape, volume, and visual quality, and exhibited a maximum rehydration capacity of 64.90%. The ascorbic acid retention was found to be higher in the FD and PEFFD when compared to HA. FD and PEFFD samples had an increase in both red and yellow hue. PEF shows promise as a pre-treatment technique, improving both the drying efficiency and strawberry quality. Further studies are needed to assess PEFFD’s industrial scalability and economic feasibility.