UV treated apple juice
There are several different ways to ensure that fruit and vegetable juices for consumption stay fresh and tasty. However, these technologies all have their disadvantages and limitations. Heat treatment destroys the flavor profile and the vitamins within the juice. Fresh cold pressed juice has superior taste and high vitamin levels but does not have the shelf life demanded by today’s consumers. Raslysation solves most of the abovementioned challenges with an energy-efficient liquid processing method that ensures a shelf life that is satisfactory for today’s consumer while ensuring that the vitamin content, color and flavor profile is similar to cold pressed juice.
Microbial reductions
Apple juice: by applying 5-6 kwh/m3, the aerobic plate count is reduced by a log>6.4 (fully reduced) and yest is reduced by a log>6.1 (fully reduced).
Orange juice: by applying 6 kwh/m3, the aerobic plate count is reduced by more than log >5.1 and yeast is reduced by more than log >5.1.
Download our brochure to see more results on raslysation of apple and orange juice.
Comparison of technical data for raslysation/pasteurization which is based on qualified assumptions and can vary depending on the specific production line setup.
| Units | Raslysation™ Apple Juice | Raslysation™ Orange juice | Pasteurization Tubular heat exchanger | |
|---|---|---|---|---|
| Energy consumption | kWh/m3 | 5-9 | 6-10 | 30-35 |
| Regernative | % | Not applicable | Not applicable | 75 |
| Water consumption | Liter/CIP | 30-50 | 30-50 | 300 |
| Chemical cost | EUR/CIP | 2-4 | 2-4 | 10-12 |
| Sensory impact | – | None | None | Some |
| Production before CIP | Hours | +100 | +100 | +20 |
| Installation | – | Simple | Simple | Complex |
| C-vitamin changes | % | N/A | 15-25 | 10-25 |
*Spiked samples
