FIELD: technology of juice production. SUBSTANCE: raw material is impregnated by nonpolar liquefied gas containing eicosapentaenoic acid in the amount of 0.5-104 mg/t under pressure higher atmospheric one for 2-5 h. Then pressure is relieved up to atmospheric with speed providing fruits freezing. EFFECT: increased stability of juice to microbial spoilage.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARING BEER AND FRUIT RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165199C1 |
| METHOD FOR PREPARING BEER AND FRUIT RAW MATERIALS TO JUICE EXTRACTION | 1999 |
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| METHOD FOR PREPARING BEER AND FRUIT RAW MATERIALS TO JUICE EXTRACTION | 1999 |
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| METHOD OF PREPARING VEGETABLE STOCK FOR JUICE RECOVERY | 1999 |
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RU2159565C1 |
