Increasing yield, quality and shelflife
Our solution for food processing oliveCEPT® shows that a higher yield of the final product can be obtained – as well as increased quality and longer shelf life.
“The impact of the PEF technology applied to the olive oil mechanical extraction process showed a significant impact on EVOO (Extra Virgin Olive Oil) yield for the test conducted on olives using the extraction plant at the University of Perugia. The yield increase was determined to at least 5% compared to the reference extraction where the PEF technology has not been applied.”
– Professor Maurizio Servili, University of Perugia