Deareation consists of removing oxygen, which is the cause of harmful oxidation.

In the case of fruit juices, deareation improves the flavour, aspect and shelf life of the product.

In fact, the elimination of oxygen prevents the degradation of vitamin C, simplifies the filling process and prolongs shelf life of the product.

Homogenization consists of reducing and standardizing the size of the particles of fluid products in order to make them more stable and obtain a better taste and texture.

In fact, micronization reduces the weight of the particles, increasing their stability in suspension and avoiding their separation between the liquid phase and the solid phase.

In this way it is possible to reduce the use of emulsifying agents and additives.

The product is passed through a special homogenizing valve designed to generate pressure.

The energy associated with the fluid-dynamic effects that are created (turbulence, cavitation, acceleration, impact and cutting forces) allows micronization of the particles.

The use of high pressure homogenizers allows treatment of liquid products with dispersed or suspended particles of extremely variable dimensions, providing micronized particles with dimensions in the range of 0.4- 1 micron.

Pasteurization consists of the microbiological stabilization of product through special heat treatment.

Correct pasteurization also reduces the preservatives that are necessary to ensure the product’s shelf life.

The microbial load in fruit drinks is related to the raw materials (contamination of the fruit and vegetables because of the ground, dust and cleaning water), the environment (confined air, structures, climatic factors, moulds/yeasts, insects) and process hygiene (collection, transport, cleaning, transformation).

The main contaminating microorganisms are yeasts and moulds, but there may also be bacteria (acetic acid, lactic acid and spore-forming). Pathogenic microorganisms are rarely found in juices and soft drinks because of the acidity.