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Article: Pressure, carbon dioxide kill pathogens, extend shelf life of juice.
- Article from:
- Microbial Update International
- Article date:
- February 1, 2003
CopyrightCOPYRIGHT 2003 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Thermal pasteurization is a common preservation technology used to extend the shelf life of juices. But the thermal process causes a loss of the fresh flavor of the juice and also imparts a cooked aftertaste to the product.
Consumers want a fresh-tasting juice, and scientists at Praxair are evaluating a variety of technologies to achieve what consumers want. The company has licensed a carbon dioxide process from the University of Florida that kills microorganisms and extends the shelf life of juices while retaining freshness and nutrients. Praxair is commercializing the technology under the Better Than Fresh[TM] trademark.
The process uses carbon dioxide ...