The “Ustronianka” company in co-operation with the University of Environmental and Life Sciences in Wrocław participated in a project that focused on developing a method of increasing the extraction of bioactive compounds from fruit for an NFC juice. The goal of this experiment was to increase the content of polyphenolic compounds, which occur in fruits mainly in the skin, play a protective role there and are valuable to the human body as antioxidants recommended in the prevention of civilisation diseases. The difficult thing in the process of juice production is to bring out the components contained in the skin, which is the hard part of the fruit covered with wax. It was suggested to use the vacuum parboiling technique, which involves rapid heating of fruit with live steam to a temperature of 80°C and transferring it to a vacuum vessel, where rapid evaporation and cooling to a temperature of 35°C take place. In order to further strengthen the process of cell disruption, ultrasonic treatment of the pulp was used in order to disrupt all, even the toughest fruit structures and release their contents. The plant structure developed according to our own design on a pilot scale made it possible to evaluate the conditions and parameters of the process of parboiling the fruit and to achieve the goal ensuring a high content of biologically active thermolabile components of fruit juice. The experience gained in the pilot device on a semi-technical scale facilitated the selection of components and construction of equipment on an industrial scale, which was used for processing of fruit with a vacuum parboiling technique supported by the use of ultrasonic treatment and made it possible to produce a juice with a high content of biologically active substances.
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