Shocking progress on fruit juice

12 May 1998

Shocking progress on fruit juice

SCIENTISTS have found that electric shock treatment increases the amount of juice yielded by citrus fruits and vegetables such as carrots.

Researchers, funded under the European Commissions FAIR programme, used high-strength electrical field pulses to open up the cell walls, making the membranes more permeable for extraction.

They now plan to commercialise the technique for big food manufacturers which produces juices that are claimed to be healthier and taste better.

  • The Times 12/05/98 page 11

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