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 fresh.
The main benefit of applying the technology of juiceCEPT+® is, firstly – an increase in shelf-life by up to 21 days using minimal heat impact that does not damage color, taste, and nutritional values.
Second, maintained quality in taste, color, and nutritional values of bottled juices.
The technology of juiceCEPTx® improves extraction by micro-scale destruction of cell membranes of the mashed raw material like fruits, berries, and vegetables.
juiceCEPTx® boosts the cellular release of minerals, vitamins, color compounds, and other micronutrients enhancing quality substantially.
Pulsed electric field technology is widely established and tested in the food industry over the years.
Although the CEPT® technology is based on PEF, much also differs. One big difference is the patented chamber. The treatment chamber enables a unique ability to control the pulses, securing a steady and continuous treatment.
CEPT® controls the pulses in terms of time and length, aspects that affect the characteristics of the treated juice.
The result is a juice of supreme quality, and numerous benefits in the production process and logistics. The basic principle of the technology is the application of short square wave pulses of high voltage that generate very high electric fields.
Due to the short pulses of microsecond magnitude, excessive heating and undesirable electrolytic reactions are minimized.
As mentioned, the treatment is continuous and therefore very easy to retrofit into existing juice production. The technology is very energy efficient with minimal heat impact where quality is not compromised.