There are, of course, juices completely naturally produced and completely without additives. However, in this case the objective is to develop a highly automated process in the segment for industrially produced juice in small scale directly at the farm. A complete recipe controlled production process from fruit to juice in a bottle, all within a container solution at the fruit supplier.
"When liquids are subjected to ultrasound, vibrating bubbles are created and collapsed, a phenomenon called cavitation. Our focus is on ultrasonic treatment of vegetable raw materials and fruits, which is part of a process chain for juice production", says Örjan Johansson, professor in Engineering Acoustics at Luleå University of Technology.
With ultrasound treatment, the hygiene requirements can be met without pasteurization. The juice is only heated to 55 degrees, instead of 80 degrees, which means that flavors and nutrients are retained. The process must take place in a closed system that minimizes oxidation, which in turn means that the juice retains its light color and does not become the classic tea-colored apple juice. The process is recipe-driven and specially adapted for different apple varieties.
"The project is a collaboration with Innovativa Drycker Balsgård AB, who initiated the idea funded by the European Innovation Partnership", says Örjan Johansson.
With this technology, you can also give a newly produced wine the taste of having been stored for a long time.