FIELD: food industry. SUBSTANCE: method involves freezing of berries, fruits or vegetables up to temperature not lower minus 18 C. Then they are defrosted up to temperature 0-12 C and, after it, juiced is extracted by pressing at specific pressure of 0.5-1.5 kg/sq.cm. EFFECT: simplification of process, and improved quality of product. 3 tbl
Authors
Dates
2002-11-27—Published
2000-12-15—Filed