Let us get acquainted with a modern technology that relies on the electric pulse to produce these liquids and maintain their nutritional value.
The breadth of the pores of grape cells helps to reduce the time of soak, without spoiling the taste of the final product.
For this purpose, the envoy of euronews went to a family farm in southern Ireland, where a ton of apples is produced annually, and a quarter of the QATF is used to manufacture cider and vinegar.
Apple age using electric pulse:
The Cornelius Ranch recently joined a European research to test high voltage technology to increase the productivity of the juice.
Cornelius Terrace, Apple Farm owner told us: "The ideal mode of using this technique is when apples are harsh after a few weeks. When subjected to surgery we get an increase in juice by four to three percent. "
Exposing the fruit to an electroshock in the treatment room increases the permeable of its cells, thus facilitating the discharge of its fluids. Once a simple technical adjustment has been made, it can also contribute to the killing of the distressed, thus prolonging the life of fresh juices.
Cornelius Terrace, owner of an Apple farm in Ireland: "We await the arrival of a smaller processing room to apply a higher electrical charge within a smaller area In the hope that we can tear down fruit cell membranes, and at the same time dispose of bacteria and yeast cells. "
Good wine from an electrically treated grape:
Marcus Mazsa, a world in fermentation from the University of Zaragoza: "There is a change in polyphenol, so we note that the color of the treated wine in the way of the Electropulse fields is dark and contains more polyphenol."
It also has commercial advantages. This pulse-field technique reduces the energy normally consumed in traditional time and peel processes and, as a result, contributes to reducing the cost of food processing.
Elissa Lengu, food processing researcher, Zaragoza University: "The process relies on the high voltage applied in the form of very short pulses, not exceeding a fraction of a million seconds. So the energy consumed is very small. To treat a kilo of tomatoes we need energy equivalent to heating a liter water one Celsius degree. "
Peeling tomato processing is very easy, and it replaces the boiling water processes that consume a lot of energy. Therefore, Electropulse technology is environmentally friendly and preserves the nutritional value of the fruits and vegetables, and keeps their taste and usefulness.
Euronews asked Javier Ras, professor of song technology at the University of Zaragoza, if these results are convincing for the industrial sector to be widely embraced?
His head replied: "This technique does not rely on heating, so it avoids the negative effects of heat on dietary properties. The consumer obtains a product with good specifications and rich nutritional values. It also allows the cost of energy to be reduced in manufacturing processes. "
Researchers think that the application of pulse field technology in the food processing industry is suited to the requirements of small and medium-sized enterprises, and may contribute to a record period by increasing the competitiveness of these firms in the market