FIELD: food industry. SUBSTANCE: method involves treating raw materials with nonpolar liquefied gas containing arachidonic acid under pressure exceeding the atmospheric one during 2-5 h. The pressure is released at a rate providing raw materials freezing. EFFECT: preventing juice from microbial spoiling.
| 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 |
|
RU2165198C1 |
| METHOD FOR PREPARING BEER AND FRUIT RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165200C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2151531C1 |
| METHOD OF PREPARING CITRUS FRUITS FOR JUICE EXTRACTION | 1999 |
|
RU2167580C2 |
| METHOD OF PREPARING CITRUS FRUITS FOR JUICE EXTRACTION | 1999 |
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| METHOD OF PREPARING CITRUS FRUITS FOR JUICE EXTRACTION | 1999 |
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RU2165201C1 |
| METHOD OF PREPARING CITRUS FRUITS FOR JUICE EXTRACTION | 1999 |
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RU2165202C1 |
| METHOD OF PREPARING CITRUS FRUITS FOR JUICE EXTRACTION | 1999 |
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RU2165203C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2155521C1 |
