Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil

These findings suggested that utilisation of NBs can be a feasible mean to reduce viscosity and enhance processing efficiency of food fluids.

→ read the fulll article


Previous post
Coca-Cola bemoans poor recycling infrastructure as new EU plastic rules are enforced As new measures come into force to reduce plastic waste in the European Union, Coca-Cola is calling for a dramatic improvement in the region’s recycling capacity to help it achieve its ambitious target of using 100% recycled rPET bottles across its total portfolio.
Next post
Financial Sustainability and Profitability of Supercritical CO2 Pasteurization of Liquid Products Overall, this work demonstrates SC-CO2 pasteurization to be profitable and, considering the current growth of the high-nutritional value fruit juice market, it suggests positive financial returns for both incumbents and new entrants.