FIELD: technology of juice production. SUBSTANCE: after extraction of bitter substances by nonpolar liquefied gas from citrus fruits, they are impregnated by nonpolar liquefied gas containing jasmonic acid at pressure higher atmospheric one. Then pressure is relieved up to atmospheric with a speed providing fruits freezing. EFFECT: increased stability of juice to microbial spoilage. 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING CITRUS FRUITS BEFORE JUICE EXTRACTION | 1999 |
|
RU2167582C2 |
| METHOD OF PREPARING CITRUS FRUITS FOR JUICE EXTRACTION | 1999 |
|
RU2165206C1 |
| METHOD OF PREPARING CITRUS FRUITS BEFORE JUICE EXTRACTION | 1999 |
|
RU2165204C1 |
| METHOD OF PREPARING CITRUS FRUITS PRIOR TO JUICE EXTRACTION | 1999 |
|
RU2153817C1 |
| METHOD OF PREPARING CITRUS FRUITS FOR JUICE EXTRACTION | 1999 |
|
RU2167580C2 |
| METHOD OF PREPARING CITRUS FRUITS FOR JUICE EXTRACTION | 1999 |
|
RU2167577C2 |
| METHOD FOR PREPARING OF CITRUS FRUITS PRIOR TO JUICE EXTRACTION | 1999 |
|
RU2153819C1 |
| METHOD OF PREPARING CITRUS FRUITS FOR JUICE EXTRACTION | 1999 |
|
RU2167578C2 |
| METHOD OF PREPARING CITRUS FRUITS BEFORE JUICE EXTRACTION | 1999 |
|
RU2167581C2 |
| METHOD OF PREPARING CITRUS FRUITS FOR JUICE EXTRACTION | 1999 |
|
RU2165201C1 |
