free daily curated headlines for the juice industry
Subscribe About Archives Feed
2021-02-02

Effect of High Hydrostatic Pressure (HPP) and Pulsed Electric Field (PEF) Technologies on reduction of Aflatoxins in Fruit Juices

The high demand of fresh-like products to meet the fruits and vegetables serving encouraged the implementation of non-thermal food processing techniques, such as high pressure processing (HPP) and pulsed electric fields (PEF), with low impact on nutritional components.


→ read the fulll article

science

Previous post
New DHL Reefertanks to transport temperature-controlled liquid goods The DHL Reefertanks are a brand new three-tank system developed in partnership with supplier Liquitank Solutions to transport bulk liquids like citrus juice which require temperature control while in transit.
Next post
Storms hit Chilean fruit In some cases trees and vines were torn down by the fierce weather resulting in 100 per cent losses, and hot temperatures the following day may cause more problems.