Per quanto tempo il succo fresco è davvero fresco?
Efforts to increase shelf life often mean compromising the quality of the juice. So how do you solve this dilemma? With juiceCEPT+
The modern consumer demands not only a juice produced with sustainability in mind but also a healthy and fresh product. The juice producer that offers valuable juice with a high quality is the one that is the winner in the long run.
“There is no point in having a shelf life longer than 3 weeks if you want to offer a high-quality juice. The juice producer that offers valuable juice with a high quality is the one that is the winner in the long run.”
The technology has proven very effective for the treatment of juices. Treatment of juice with CEPT® technology keeps the temperature below 40°C, achieves food safety, and keeps the natural product fresh.
HPP and CEPT® are two technologies used to prolong the shelf life of the juice. HPP stands for “High-Pressure Processing”. The shelf-life of the product in question is being prolonged by putting high pressure on the sealed product.
CEPT® stands for “Closed Environment Pulsating Electrical Fields Treatment” and is based on short-term high voltage pulses. Hereby the shelf-life of the product is also prolonged – However not through affecting the sealed product, but through modifying the basic product in an earlier stage.
HPP treatment can prolong the shelf life of juices significantly. However, regardless of what method is used to preserve nutrients in a juice, degradation of vitamin C will happen over time. After 3 weeks the concentration of C-vitamins falls to 50% in different juices.
The juice producer that offers valuable juice with high quality is the one that is the winner in the long run.
Global distribution often means challenges when it comes to shelf-life. Extending shelf-life often means pasteurization – giving the juice a longer life span but also destroying much della its rich content. The antioxidants and vitamins are degraded during processing e pasteurization. Treating juice con juiceCEPT® shows outstanding risultati. CEPT® is a patented technology developed by the Swedish company OptiCept Technologies. CEPT® stands for Closed Environment Pulsed Electric Field Treatment. It is a method developed to process biomass such as food e other products. CEPT® is a sustainable e eco-friendly method since it reduces organic waste, extends shelf-life e enhances and preserves the quality della il product in question. I technology has proven very effective for the trattamento della juices. The juiceCEPT® deploys a technology for juice production that improves il yield and the quality della an extracted juice from fruits, berries e vegetables. I trattamento ora sta continuous e easy to retrofit into existing juices’ extraction lines.
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Efforts to increase shelf life often mean compromising the quality of the juice. So how do you solve this dilemma? With juiceCEPT+
In the video series “juice of the week” we explore the impact of CEPT on various commodities. This week we take a look at beetroots.
OptiCept offre soluzioni innovative per le industrie alimentari e vegetali per migliorare la qualità, le prestazioni e ridurre gli sprechi.
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