The study of fractional composition of pectin substances in vegetables and technical means of its obtaining
The article discusses the feasibility of automation of technological process of liquid pectin obtaining for the production of functional beverages to ensure a given quality and required physiological properties. There were presented the comparative differences between traditional operator consoles a...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2020-01-01
|
| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/53/e3sconf_icmtmte2020_01005.pdf |