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 SM ISO690:2012POPEL, Svetlana, EPIFANOV, Pavel, YUSHAN, Larisa. Factors affecting the quality of apple juice. In: BIO Web of Conferences: . Biologization of the Intensification Processes in Horticulture and Viticulture, Ed. 1, 21-23 septembrie 2021, Krasnodar. Les Ulis: EDP Sciences, 2021, Vol. 34, pp. 1-6. ISSN e: 2117-4458. DOI: https://doi.org/10.1051/bioconf/20213406011 |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
 BIO Web of Conferences Vol. 34, 2021 |
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Conferința "BIO Web of Conferences" 1, Krasnodar, Rusia, 21-23 septembrie 2021 | ||||||
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| DOI:https://doi.org/10.1051/bioconf/20213406011 | ||||||
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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. |
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