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The FCHR project proposes the implementation of an integrated pasteuriser and homogenizer for fluid foods based on an alternative approach induced only by mechanical means: hydrodynamic cavitation, which consists in the generation of huge amounts of energy in the form of shock waves, due to the turbulence produced in a fluid by pressure fluctuations. Opposite to currently studied alternatives, su ...

Microbial spoilage and contamination of fruit juices with filamentous fungi is a big problem for juice producers: 12.5-40% of juice is spoiled due to fungal contamination, that valued €4.3-14.0bn in loses annually for juice sector in Europe.Mould identification and source tracking in the food industry, in particular in the juice industry, is difficult because current technologies rely mainly on vi ...