Fruit juices can be processed using photopurification to reduce the number of spoilage and pathogenic bacteria, as well as yeasts and moulds. In comparison to heat pasteurisation, juices treated with photopurification enjoy a far more natural taste and colour.
Fruit juice can be spoiled due to the growth of micro-organisms. Yeasts and moulds, Lactobacillus, Leuconostoc and thermophillic Bacillus are common spoilage organisms. Escherichia Coli, Saccharomyces Cerevisiae and Listeria Innocua are associated with apple juice.
Product Applications:
NFC (not from concentrates)
Fruit juice concentrates
Blended single strength juice\
Single strength juice
Dairy blends
Syrups & cordials
Isotonic RTD`s & concentrates
Smoothies
Ice tea
Bottled water
Fortified / flavoured bottled water
Juicy water
Industry Issues
Consumer demand for the reductions in chemical additives/preservatives
Need to reduce energy and water consumption
Raw material quality (Concentrates e.g. Alicyclobacillus)
Returns of non-conforming products
Biochemical breakdown of sugars & vitamins i.e. fermentation affecting shelf life
Caramalization/colour
Flavour instability
Nutritional loss during heat treatment
The Benefits of Using SurePure Technology
Extending shelf-life and shelf-stability in traditionally preserved and unpreserved products
Reducing or eliminating preservatives and additives
Replacing pasteurisation
NPD opportunities
Preservation of natural constituents and organoleptic properties of juice
Enabling the production of aseptically-packed preservative-free concentrates
Reducing processing costs (heat, water, preservatives and additives)
Results
Reduction of Aerobic Bacterial counts in various Fruit Juices
Reduction of Yeasts and Moulds in Various Fruit Juices
Reduction of E.coli in Single Strength Apple Juice
Reduction of Saccharomyces Cerevisiae inoculated Grape Juice
Log reduction od A. acidoterrestris K47 spores (cfu.ml‾¹) in 63° Brix concentrate, waste water and water after UV treatment