The ARFITEC Group has studied the impact of nebulisation on leafy vegetables and more particularly on salads. The study revealed that nebulisation maintains the water content and avoids the loss of mass of salads.
Based on the samples studied by ARFITEC, CTIFL carried out tests to better quantify the impact of nebulisation on the organoleptic and nutritional qualities of the salad. The results show a stability of the organoleptic properties of the salad (carotenoids, organic acids and polyphenols).
Nebulisation thus maintains the products in a state similar to that of the harvest.
With nebulisation, the products retain their freshness and their organoleptic and nutritional qualities from the time they are harvested until they reach the shelf.