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Pulsed electric field (PEF) treatment (E=1000V/cm, f=200Hz and t p =100μs) was applied to French cider apple mash pumped into a collinear treatment chamber at the flow rate of 280kg/h. Juices were recovered continuously using a single belt press. PEF treatment of the mash (32ms and 46kJ/kg) increased the juice yield by 4.1%. The content of total native polyphenols decreased by 17.8% in the...
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