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University of Florida Professor Murat Balaban checks orange juice from a new processing system being tested by the UF’s Institute of Food and Agricultural Sciences, Friday 4/21. The system makes fresh-squeezed orange juice as safe to drink as pasteurized juice without affecting the taste. Pressurized carbon dioxide is used to kill harmful microorganisms and inactivate an enzyme that causes juice to separate when it sits. UF holds a patent on the process which is being commercialized by a major supplier of industrial gases. (AP photo by Eric Zamora UF/IFAS)