Safterei
The cold-pressed juices produced by Safterei are made by a form of pasteurization known as Pascalization or High pressure processing (HPP). Instead of using heat for preservation, the raw juice is exposed to be pressured by thousands of pounds. Using this method the flavor and the nutritional value of the juice is not damaged.
Pumpable ice technology
Currently, reverse osmosis and vacuum-evaporation technologies are used to concentrate juices and other food liquids. In commercial operations, juice is normally concentrated by evaporation. Since 1962, the Thermally Accelerated Short Time Evaporator (TASTE) has been widely used. TASTE evaporators are efficient, sanitary, easy to clean, of high capacity, simple to operate, and of relatively low cost. On the other hand, there is some heat damage to the product caused by the high-temperature steam treatment. This treatment results in product quality and aroma losses. Because of the low value of the film coefficient between steam and treated juice, heat transfer between them is very inefficient. It leads to the cumbersome construction of TASTE plants. The alternative is to concentrate juice and food liquid by a cooling and freezing process. In this case crystals of pure water are removed from the juice, wine, or beer by crystallization. The aroma, color, and flavor remain in the concentrated medium. The quality of freeze-concentrated products cannot be achieved by any other technology. The main advantages in comparison with other freezing techniques are low energy expenditure and the possibility to tune the rate of the phase change from liquid to solid ice, which in turn increases the production of pure water ice crystals and simplifies the separation of concentrated juice or food liquid and ice crystals.