ENZYMES IMPROVE THE COLOR AND CLARITY OF FRUITSBY EXTRACTING NATURAL JUICES
Ключевые слова:
Juice production by enzymes, accuracy, enzymatic concentration, juice extraction, juice production, pectinase.Аннотация
Today, the use of enzymes for juicing is most commonly used. Fermentative process has been found to have several advantages over mechanical-thermal grinding of several fruit pulps. Enzymes are an integral part of modern fruit juice production and are well suited for process optimization. Their main objectives are: to increase the extraction of juice from raw materials, to improve the efficiency of processing (pressing, solidification or removal) and to create a clear and visible final product. This article discusses improving the color and clarity of fruits by using enzymes to extract their natural juices.
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