Last updateTue, 27 Sep 2022 11am

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High pressures and low temperature improves concentrate juice

A group of researchers from the CSIC has developed a process to obtain concentrated juices with improved taste, colour and nutritional qualities.


The main innovation of the process is the application of high pressures at low temperatures, which allows to obtain a better quality concentrated than that obtained by evaporation at high temperatures. Another advantage is that it makes unnecessary the pasteurization step, as microorganisms can not survive after the application of high pressures. This methodology can be also applied to obtain other concentrated products, such as tea or coffee drinks.


Estrella Maroto
Vice-presidencia Adjunta de
Transferencia del Conocimiento -CSIC
Dpto. Comercialización
Tel.: + 34 - 91 568 15 45
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