Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

2014 (published: 11.09.2014)

Number 3(21)

Home > Issue > Concentration of plum juice the method of freezing

UDC 663.8

Concentration of plum juice the method of freezing

Matveeva N.A. , Lakisova T.U.

Inworld practice, concentrated juices rightly taken a worthy place among the types of raw materials to significantly reduce the cost of the manufacturer, saving space and time, helping to create a resource base that is independent of the yield of fruits and vegetables in a given year. Made from concentrated juices, juice drinks, nectars, juices recovered, and they were used in other sectors of the food industry to improve the color and flavoring foods. In addition to the products of hydrolysis of non-starch polysaccharides, carbohydrates and proteins in concentrated juices contain biologically active compounds responsible for concentrated juices can serve as a basis for developing formulations of soft functional beverages, the use of which has a positive effect on the human body.
Read the full article 

Keywords: garden-stuffs of plum are "Hungarian", concentrated plum juice, enzymic preparations, concentration by the method of freezing.

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2024, All rights reserved
Development by ITMO University © 2013