PEF (campo eléctrico pulsado) treatment is a non-thermal technology that can be used for improving the efficiency of juice production. It involves the application of short electrical pulses to juice in order to inactivate microorganisms and enzymes, reduce contamination, and extend shelf life.

El juiceCEPT® technology can process juice both for increased extraction during pressing and for ESL (Extended Shelf Life). The heat generated by juiceCEPT’s electrical pulses is very low and gentle on the juice versus competing technologies that are more like pasteurization.

The CEPT® platform when employed in the extrusion of juices from fruits (apples, citruses, peaches, etc.) and vegetables (carrots, beetroots, Celery, etc.) enables an increase in extrusion rate, yield, nutrients, color, and flavor as results of the enhanced mass transport by virtue of temporarily or permanently destabilizing the cell membranes and cell walls.

The CEPT® platform deactivates microorganisms (yeast, molds bacteria) in cold-pressed juices and vegetables thereby doubling or tripling the shelf span. Due to the non-thermal nature of the CEPT® platform, essential nutrients, flavors, or tastes are maintained as in the original fruit or vegetable.