| abstract |
The procedure for preserving fresh citrus and pomegranate juice, after the usual treatment of the fruit and the corresponding extrusion or squeezing of it to obtain the juice, consists of applying, prior to the introduction of the juice into the container, CO2 in the form of dry ice that evacuates the oxygen contained in the container, to then continuously introduce the juice itself, subsequently adding, according to the characteristics of the juice, the dose of liquid nitrogen that will allow correcting the atmosphere in its headspace, and closing the container hermetically , so as to ensure the absence of oxygen in said interior, which avoids the oxidation of the product, and allows a greater durability of the product, as long as it is kept at a final temperature between 1 and 4 ° C. |