Comparison between microwave hydrodiffusion and pressing for plum juice extraction

摘要: Abstract Microwave (MW) hydrodiffusion and gravity, a process initially developed for extraction of phytonutrients, can be adapted production an organoleptically pleasant juice, which is compared here with classically extracted juice. Clear cloudy juices were produced from plums cv. ‘Najbolia’ by enzymatic treatment pressing. Juice yield 550 g kg −1 clear 670 to 684 g kg juice or without ascorbic acid (AA), 344 461 g kg MW was richest in procyanidins (334 mg kg ) while the AA were anthocyans (80 90 mg kg respectively), phenolic acids (from 450 510 mg kg respectively). The clearly more rapid simpler, though yields lower. This could alternative produce fruit where professionals are confronted problem.