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The pioneer Scientific Research & Development organization in Sri Lanka. We are the successor to Ceylon Institute of Scientific and Industrial Research (CISIR) and comes under the purview of the Ministry of Science, Technology & Research and is accredited as per ISO 17025:2005 and conforms to ISO 9001:2015 Quality Management Standards.


HomeResearch & DevelopmentFood Technology (FT)Establishment of non thermal Processing technologies for blended fruit and vegetable Juices

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Juices are an excellent source of bio available antioxidant phytochemicals and associated with reduced risk of heart and many cancer types. Juice processing is a sunrise sector of the Sri Lankan economy in view of its vast untapped potential. The export potential of fruit juice is not being fully realized because of lack in natural qualities due to oxidative degradation. High heat, in the processing kills the living component of the juice and so many of the vitamins and destroying a lot of the benefits gets from “freshly squeezed”. Modern non thermal technologies such like Pulsed Electric Field (PEF) and Hyperbaric Pressure are stands in the interest of as a new juice preservation process. The objective of this study proposal is to investigate into establishing optimum non thermal fruit juice processing technology with the synergy of existing technologies for the quality improvement of blended fruits and vegetable juice products for the export market.  

Last Updated on Tuesday, 10 December 2013 16:08



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