The influence of apple pulp fermentation on propectin content in apple pomace in juice production
Journal Title: «Таврійський науковий вісник» - Year 2017, Vol 97, Issue
Abstract
The article presents the results of biochemical studies on dry matter and pectin content in apple pomace in different processing periods and under two methods of pulp processing. It shows that the fermentation of apple pulp using pectinase, amylase and cellulose enzymes increases the yield of dry pectin from the pomace. The study also determines the dynamics in the decrease in insoluble pectin substances in the ripening period, which can be used in planning the dates of raw material processing for producing several products.
Authors and Affiliations
Д. О. Кисельов, Н. Р. Демчишак
Keywords
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