Evaluation of the beetroot juice extracted by centrifuging
1991
Broz, F. | Blahovec, J. (Vysoka Skola Zemedelska, Prague-Suchdol (CSFR)) | Doux, C.
Juice was extracted from the roots of garden beets by means of a commonly used fruit juice extractor. In this way, 25-35 per cent of the juice was extracted from the processed sample. The main trait for which the obtained juice was analyzed was permeability to light. As found, the proportion of the obtained pigments did not depend much on the size of the beet roots processed, their dry matter content, nor on whether the juice came from the upper or lower part of the root. Some differences were observed in a detailed assessment of the optical characteristics of the obtained juice: these differences can largely be ascribed to the different proportions of different pigments. Parameters derived from the significant points of the spectral dependence of optical permeability were proposed for the quality assessment of the juice produced from the garden beets.
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