A juice made for the modern consumer with CEPT® technology
The market is urging for high-quality juices. Fresh, healthy, with high nutrition values, and minimal footprint. Deliver with CEPT®.
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The market is urging for high-quality juices. Fresh, healthy, with high nutrition values, and minimal footprint. Deliver with CEPT®.
The 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 (apple, 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 taste are maintained as in the original fruit or vegetable.
juiceCEPT® offers producers increased extraction of 4% to 20% increased extraction with the same amount of raw material.
Examples of commodities in this segment:
Interested in exploring what results could be achieved using CEPT® in the production of citrus fruit?
Interested in exploring what results could be achieved using CEPT® in the production of tropical fruit?
Interested in exploring what results could be achieved using CEPT® in the production of red fruit?
ArcAroma has through product development and a new patented chamber, juiceCEPT+®, succeeded in extending its shelf life up to approx. 100 hours for freshly squeezed carrot juice that today has a shelf life of 36 hours. With the extended shelf-life, logistics, and in-store waste disposal is significantly improved.
Get further insights into the world of Chambered electric pulsed fields technology. Learn from customer cases, articles, videos and news.
At Olio Conti in Valla Della Luciana in Campania, Southeastern Italy, they’ve been producing olive oil since 1842(!). Emilio Conti, quality manager at Frantoio Conti talks about how the oliveCEPT® affects their olive oil production, making olive oil with higher yield and better quality.
Have a look inside one of Greece’s most modern olive oil mills where we set up an oliveCEPT to help boost their production – with great results!
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