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FCOJ process trialled

This article was originally published in Foodnews

A NEW technique for producing FCOJ, that results in better tasting orange juice, has been trialled by the Embrapa Agroindústria de Alimentos, part of the Agricultural Brazilian Research Centre, in Guaratiba. The processing method uses reverse osmosis and osmotic evaporation. The research centre's scientists point out that the result of their work, based on the combination of two techniques, not only provides a better quality juice and a higher brix level, but also lower costs than other concentration processes.


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