FIELD: food industry. SUBSTANCE: method involves pomace washing with addition of some acidified mineral acid. The rate of supplementation is such that pH of the solution for washing apple pomace is 2.5-3.0 and that for citrus pomace 2.5-3.5. EFFECT: higher product quality.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING PECTIN FROM APPLE HUSKS | 1997 |
|
RU2110187C1 |
| PROCESS FOR PREPARING PECTIN | 0 |
|
SU1796633A1 |
| METHOD FOR PRODUCTION OF PECTIN | 1992 |
|
RU2010540C1 |
| METHOD OF PRODUCING PECTIN | 2024 |
|
RU2825445C1 |
| METHOD OF PREPARING THE DRY PECTIN EXTRACT FROM PLANT RAW AND A METHOD OF PREPARING PECTIN FROM PLANT RAW | 1994 |
|
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| METHOD OF PRODUCING LIQUID PECTIN | 2024 |
|
RU2825444C1 |
| METHOD FOR PRODUCTION OF PECTINE FROM VEGETABLE RAW MATERIALS | 1991 |
|
RU2035165C1 |
| METHOD OF PECTIN PREPARATION | 0 |
|
SU1791455A1 |
| METHOD OF PECTIN PREPARING | 1995 |
|
RU2114122C1 |
| METHOD FOR PRODUCING JELLY-LIKE PRODUCT | 1993 |
|
RU2081615C1 |
