IMPROVEMENT OF SYSTEM OF THE ACCOUNT OF JUICE PRODUCTS
Abstract
This article presents information on the fundamental research division food preservation technologies in 2014-2015. Are the results of the work on the creation of practical recommendations for fruit and vegetable processing industry professionals to improve the accounting systems of juice products, manufactured with the addition of fruit puree (apple, blackcurrant, strawberry), taking into account the observed regularities between volume and mass of juice products depending on the content of dry substances, fiber, the degree of grinding of the puree.
About the Author
D. A. Safronova
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
References
1. Свод правил для оценки качества фруктовых и овощных соков Ассоциации промышленности соков и нектаров из фруктов и овощей Европейского союза / под ред. У. Шобингер. - М.: Нововита, 2004.
Review
For citations:
Safronova D.A. IMPROVEMENT OF SYSTEM OF THE ACCOUNT OF JUICE PRODUCTS. Food Industry: Science and Technology. 2016;(3):21-28. (In Russ.)
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