FIELD: food industry. SUBSTANCE: fruit-berry residues were extracted with carbon dioxide flow at supercritical state, washed with water, hydrolyzed, separated for phases and the end product is isolated from the liquid phase. Extraction is carried out mainly at 50-80 C under pressure 10-12 MPa. Ultrasonic oscillations can be applied on carbon dioxide flow at frequency 18-22 kHz. EFFECT: improved method of pectin preparing. 5 cl
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