PERFECTION OF QUALITY OF POMEGRANATE JUICE
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.
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References
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