| 摘要 |
<p>Juice is extracted from natural material made of biological cells slowly freezing the material so that large crystals of ice form within the material and rupture the walls of the cells, the material then being warmed to >0'C and the resultant liquid being separated from residual pulp. The freezing stage should take 10 minutes to 6 hours (pref. 30 minutes to 5 hours) and the material kept frozen for >=35 minutes; the freezing stage temp. should be -2 to -50 degrees C (pref. -5 to -25 degrees C. Used for the extraction of juice from fruits, vegetables, fungi, meat etc., in partic. from mushrooms. Very high extraction rates are obtd., i.e. much higher than pressing processes, without resorting to extraction additives in the form of chemical, biochemical and physico-chemical agents. The cells rupture releases not only aq. juices but also the essences and aromas dispersed in aq. plasma.</p> |
