PERFECTION OF QUALITY OF POMEGRANATE JUICE

Main Article Content

Qochqor O. Dodaev

Abstract

The beneficial properties of pomegranates as a fruit, peel and plant elements are given. Volumes of processing pomegranates into juices and concentrates are given, problems of processing, defects of finished products are revealed. Ways of regulating the acidity of pomegranate juice and concentrate, ways to eliminate the appearance of sediment and clouding of the juice are outlined. The corresponding technology at the production level is proposed. The ways of extracting food coloring and tannin from pomegranate peel are described. As well as processing residues of the peel for animal feed.

Article Details

How to Cite
DODAEV, Qochqor O.. PERFECTION OF QUALITY OF POMEGRANATE JUICE. Journal of Agriculture and Environment, [S.l.], n. 4 (12), oct. 2019. ISSN 2564-890X. Available at: <http://jae.cifra.science/article/view/171>. Date accessed: 31 mar. 2020. doi: http://dx.doi.org/10.23649/jae.2019.4.12.2.
Section
Human Nutrition
References
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