Attempts of correction of colour and clarity of apple concentrate by the modification of juice treatment
1989
Wzorek, W. (Szkola Glowna Gospodarstwa Wiejskiego - Akademia Rolnicza, Warszawa (Poland). Katedra Technologii Przemyslu Fermentacyjnego i Owocowo-Warzywnego) | Jarczyk, A. | Bekas, W.
Researches were carried out in laboratory scale for apple juices (raw) for industry coming from different campaign period by applying 24-31 modified technologies. It has been proved that process clarification of juice effect on the colour and clarifity of concentrate. The leighest colour were characterized attempts clarified by gelatine and bentonite, gelatine, silicic acid sol and bentonite. Technology of apple juice preparation to condensation included rotation, pasteurization, depectinization, hot clarification by gelatine and silicic acid sol and filtration is recommended
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