METHOD FOR LOWERING MICROBIAL CONTAMINATION OF APPLE JUICE

摘要

A method for lowering microbial contamination of apple juice provides for adsorption treatment of the juice using shungite in a concentration of 1.5-2.0 wt. % while heating the apple juice up to 40-50 °C and duration of treating of 40-60 min. The technical result lies in lowering the population of microorganisms of the apple juice while raising organoleptic indices on the account of active sorption processes.