Author:
Popel Svetlana,Epifanov Pavel,Yushan Larisa
Abstract
This study reflects the research of technological factors of production that affect the quality of apple juice: temperature and time of sterilization, the influence of the type of used wort: gravity or a mixture of gravity and press fraction; the waiting time of the wort before the first heat treatment; as well as the presence of preheating. Regression equations have been developed that link the studied parameters and indicators of juice quality. The quantitative values of the characteristics of apple juice in the stated ranges, depending on the studied parameters, can be calculated by substituting the corresponding values in natural units into the developed regression equations.
Reference19 articles.
1. Mihalev K., Dinkova R., Shikov V., Mollov P., In: Rajauria G., Tiwari B.K. (ed.) Fruit Juices. Extraction, Composition, Quality and Analysis, 33–44 (Academic Press, 2018) https://doi.org/10.1016/B978-0-12-802230-6.00003-5
2. Kulev D., Negrutsa I., Hygienic J. Eng. Des., 3, 38–42 (2013) https://keypublishing.org/jhed/wp-content/uploads/2020/07/06.-Dmitry-Kulev-2.pdf
3. Petrenko A., Kutyshenko A., Tutelyan V., In: Steier G., Patel K. (eds) International Food Law and Policy, 1379–1407 (Springer, Cham., 2016) https://doi.org/10.1007/978-3-319-07542-653
4. Servillo L., Giovane A., Balestrieri M.L., Ferrari G., Cautela D., Castaldo D., Agric J.. Food Chem., 60(1), 315–321 (2012) https://doi.org/10.1021/jf204286r
5. Septembre-Malaterre A., Remize F., Poucheret P., Food Res. Int., 104, 86–99 (2018) https://doi.org/10.1016/j.foodres.2017.09.031
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献