OptiFreeze > Application Areas

Application Areas

Until now research efforts for the OptiCept™ solutions have been focussed on the following three segments:

OptiFreeze

Solutions for the deep-frozen industry

Through a combination of vacuum impregnation (VI) and pulsed electric field (PEF) in the OptiCept™ processing system using OptiCap™ cryoprotectant cartridges, OptiFreeze has been successful in improving the structure, smell, colour, taste and yield of rucola, spinach, parsnip, strawberry and raspberry. For specific benefits per fruit and vegetable, click here

OptiFresh

Solutions for the fresh cut industry

Through a combination of vacuum impregnation (VI) and pulsed electric field (PEF) in the OptiCept™ processing system using OptiCap™ cryoprotectant cartridges, OptiFreeze has been successful in improving the structure, smell, colour, taste and yield of spinach, rucola, bell pepper, onion, cucumber, zucchini, mango, pineapple, apple, cantaloupe melon and galia melon. The method delays the fermentation and decreases the nitrate levels. For specific benefits per fruit and vegetable, click here

OptiDry

Solutions for the herb drying industry

By applying pulsed electric field (PEF) in the OptiCept™ processing system, OptiFreeze has been successful in improving the structure, smell, colour, taste while reducing herb drying time for basil, oregano, thyme, dill, rosemary and parsley. For specific benefit per fruit and vegetable, click here