PRODUCTION OF FRUIT JUICE

PURPOSE:To clarify a fruit juice in a short time by carrying out clarification of a squeezed fruit juice by pectinase treatment under a pressure condition. CONSTITUTION:In clarifying a squeezed fruit juice, pectinase treatment of puree is carried out under a pressure condition (100-1,000MPa, prefera...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	TAKAHASHI KANJIROU, AOYANAGI NAOKI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE:To clarify a fruit juice in a short time by carrying out clarification of a squeezed fruit juice by pectinase treatment under a pressure condition. CONSTITUTION:In clarifying a squeezed fruit juice, pectinase treatment of puree is carried out under a pressure condition (100-1,000MPa, preferably 20-400MPa hydrostatic pressure). The treatment temperature is 30-40 deg.C, the reaction time is as short as