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Nutrition

Making Unpasteurized Juices Safer

21 years, 4 months ago

8930  0
Posted on Oct 10, 2002, 5 a.m. By Bill Freeman

A new technology from the University of Florida promises to make unpasteurized juices safer for drinking. The process is being tested on orange juice, with plans to extend the technology to apple and pineapple juices. Juice is mixed with highly pressurized carbon dioxide and shunted through a tube. When the juice exits the tube, it is separated from the gas, killing disease-producing microorganisms (such as salmonella or E.

A new technology from the University of Florida promises to make unpasteurized juices safer for drinking. The process is being tested on orange juice, with plans to extend the technology to apple and pineapple juices. Juice is mixed with highly pressurized carbon dioxide and shunted through a tube. When the juice exits the tube, it is separated from the gas, killing disease-producing microorganisms (such as salmonella or E. coli). This technique produces safer juices that taste virtually identical to fresh-squeezed products -- whereas heat pasteurization imparts a slightly cooked taste.

SOURCE/REFERENCE: Reported by Business Week 5/29/00

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