The market is urging for high-quality juices. Fresh, healthy and with high nutrition values. Delivered with CEPT®.
Pulsed electric field (PEF) treatment is a non-thermal technology that can be used for improving the efficiency of juice production. It involves the application of short electrical pulses to juice in order to inactivate microorganisms and enzymes, reduce contamination, and extend shelf life.
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 (apples, 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 tastes 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.
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CEPT® technology has been shown to have several positive effects on the cold brewing process for green tea. Green tea differs from other types of tea in that it is not fermented or heated, which means that the tea leaves vitamins, antioxidants, and positive qualities are preserved. OptiCepts evaluation shows:
Deep-dive in our technology for cold-brewed green tea
Extraordinary results can be achieved using the CEPT technology for the treatment of a wide range of vegetable juices.
Results include extending shelf-life from 36 hours to 100 hours for freshly squeezed carrot juice With the extended shelf-life, logistics, and in-store waste disposal are significantly improved.
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Learn more about juiceCEPT for vegetable juices
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?
Examples of commodities in this segment:
Interested in exploring what results could be achieved using CEPT® in the production of red fruit?
Get further insights into the world of CEPT® and Vacuum Impregnation. Learn from customer cases, articles, videos, and news.
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.
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