蘋果汁本身有polyphenol oxidase (即係會enzymatic browning) bless 呢間果汁店睇個樽既label 就推斷到佢用靜水冷壓hpp. 經處理後果啲生果osmosis effect 會上升, 而static repressurization 幫到botrytis cinerea, rhizopus, alternaria, clado 等有neutralization effect, 所以愈容易變色既生果經hpp會愈安全,當中都有幾個synergistic mechanisms.
另外佢應該係用hpp, supplier 應該係avure, 再唔係就 hiperbaric
佢有咁多tropical fruit, 又用pet 做樽,用pulsed light + pef / cp/ plp/ ozone-cp/ sdff 去做冷榨其實無咩可能
利申:喺WHO 瑞士個R&D grant 咗3m 港紙黎研究continuous non thermal technologies on fruits and fruits juice
研究左9個月最後比雀巢買起左我地啲成果同system design,同樣都係3m, 不過佢用歐羅黎買