19 Apr 2016 --- Pressure change technology – PCT for short – makes it possible to preserve fruit juices as gently as possible and to extract valuable ingredients. Fraunhofer Institute for Interfacial Engineering and Biotechnology (IGB) have developed the process through to final industrial application. Apart from the food preservation applications, the experts also use the technology to obtain extracts and active ingredients from plant, microalgae and microbial cells.
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