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Preserving Fruits and Juices Through High-Pressure Processing

One way to denaturise pathogenic germs and fungi from fruit and juices is through high-pressure processing (HPP). Such non-thermal processing also preserves vitamins, flavours and colour pigments. Food is also processed in its final packaging, which means maximum hygienic requirements are met, as later contamination is excluded. Furthermore, additives are not used so the product maintains its pure and biological state. A higher water activity is necessary for the HPP process and so smoothies, fruit, and juices are especially appropriate. As the product is not heated up, taste and appearance remain unaltered. Download to find out more.

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DOWNLOAD WHITEPAPER

Preserving Fruits and Juices Through High-Pressure Processing

One way to denaturise pathogenic germs and fungi from fruit and juices is through high-pressure processing (HPP). Such non-thermal processing also preserves vitamins, flavours and colour pigments. Food is also processed in its final packaging, which means maximum hygienic requirements are met, as later contamination is excluded. Furthermore, additives are not used so the product maintains its pure and biological state. A higher water activity is necessary for the HPP process and so smoothies, fruit, and juices are especially appropriate. As the product is not heated up, taste and appearance remain unaltered. Download to find out more.

Download to find out more.

DOWNLOAD

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