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The highest AA was noted for juices obtained from whole fruits subjected to enzymatic treatment at 25°C, and the lowest AA was noted for juices obtained from shredded fruits subjected to enzymatic treatment at 45°C. For the twin gear press, 300 g portions of whole fruits were added through the charging funnel to the working chamber, where the fruits were first crushed and the juice was then extracted using two parallel worm gears. For the basket press, 300 g portions of raw material (whole or shredded fruits) were placed in a bag; the bag was then placed in the working chamber and loaded using the piston. Within the framework of the experiment, fruits were pressed using the following two types of presses with different designs: piston press and twin gear juice extractor.
https://www.aroniaberry.ca/blog/10-health-foods-rich-in-antioxidants