FIELD: food industry, particularly, preparation of vegetable raw material for juice extraction. SUBSTANCE: before juice extraction, vegetable raw material is treated by jasmonic acid in the amount of 0.5-1·104 mg/t and aged for 3-8 h. Treated vegetable raw material is ground and subjected to electroplasmolysis. EFFECT: reduced possibility of microbial spoilage of juice. 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2168305C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2163773C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2163776C1 |
| METHOD FOR PREPARING RAW VEGETABLE MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165186C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167586C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2163775C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2164771C1 |
| METHOD FOR PREPARING VEGETABLE RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165227C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2163774C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2164772C1 |
