Abstract
THE EFFECT OF THERMAL PROCESSING ON THE YIELD OF CHERRY LAUREL JUICE
Dali Surmanidze*, Leri Gvasalia, Tamar Kacharava
ABSTRACT
We have studied the effect of thermal processing on the yield of the juice from fruits of wild-growing cherry laurel. During the steam treatment of whole fruits, the maximum yield (32.4%) was proved when the fruits were heated up to 80??, while, at the same time, along with the rise of the temperature the organoleptic indicators of the juice were considered to deteriorate. The maximum juice yield (45%) was achieved by infusing mashed fruits for 32 hours at a temperature of 20-30?C. At the same time, the heating of pulp did not lead to an increase in juice yield, and both organoleptic and chemical parameters of the juice worsen.
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