OPTIMIZATION OF TECHNOLOGICAL MODES OF EXTRACTION OF APPLE SQUEEZES IN THE TECHNOLOGY FOR THE PRODUCTION OF FRUIT DISTILLATES
The article presents the relevance of using apple pomace as a secondary raw material for the production of fruit distillates. The optimal technological conditions for processing apple squeeze by extraction were established, aimed at: maximum extraction of valuable components (sugars, acids, juice residues), prevention of extraction of undesirable components (pectins), prevention of oxidative degradation and microbial spoilage.