FIELD: food-processing industry. SUBSTANCE: method involves heating fruits with following pressing. Prior to pressing, full fruits are exposed to microwave energy with frequency of 2400 plus and minus 50 mHz for 48-60 s depending on sort and maturity of fruits. Fruits of "Krasnoshchokaya" sort are treated for 48-56 s to obtain thin juice and for time exceeding 56 s to obtain pulpy juice. EFFECT: simplified method and improved quality of juice. 2 cl, 1 tbl
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