Pear juice, as many other fruit juices, is pasteurized with conventional methods with some drawbacks on its properties. Pear juice color tent to become darker during pasteurization.
Fruit defined as “red” (strawberry, raspberry, red orange etc.) are very sensitive to temperature effects, especially color changes are related to thermal damages.
The damages are caused by the oxidation enzymes that act during the heating phase, especially when the temperature is high. With WAVE, juices can maintain their nutrient components and not decolorate the red juices (orange, blueberries, berries, blackberries, etc.)