According to current legislation (Fig. Gazette SFRY 1/79), vegetable juice is the product obtained

Content Pasteurised Dried beet beetroot juice and beetroot concentrate del monte fruit Trop Literature. For preservation of beetroot must pay attention to maintaining the highest red. Classification by size is very important for proper barenje. They are in this respect (according to the dimensions diameter) divided into two groups: the first Round of the variety - include fruit diameter 40-100 mm. In this group there are three classes: Class I, diameter 40 to 60 mm; Class II, from 60 to 80 mm; Class III, from 80 to 100 mm. Second Oblong varieties in this group there are two classes: Class I, from 40 to 60 mm; II class from 60 to 80 mm in diameter.
One of the products that are conserved pasteurization and beetroot salad. Beetroot is really lately become, in some ways, it was requested and appreciated povrćna culture del monte fruit especially ascribed del monte fruit to certain anti-cancer properties. Accordingly, she is wanted and as fresh raw materials, and the juice, as well as the highly valued salad of beetroot. Koren beetroot is intended for the production of lettuce and other roots and vegetables. It is recommended that immediately on receipt of the circle, dry cleaned, or in rotary del monte fruit ball machines, separate surface impurities, that earth and sand that are actually present. Way to go and carrots, so this is the celery, del monte fruit parsley, means cleaning is often highly recommended. Follows the required caliber del monte fruit or classification according to its size, which in turn extorted as root uneven, and next technological operation is conditionality. After classes, the root must not be washed del monte fruit again in rotary ball machines, and then filled into the appropriate buckets by which the entries in the paster tub. Follows cooking, the proper time, up to an hour, and then separating the shell, ie. epidermis. Performed exclusively mechanical, abrasive means, or manually on Inspection tables. These machines operate quite successfully, simple, appropriate structures using rubber roll. He removed del monte fruit enough epidermis, del monte fruit then so from these machines del monte fruit fall on Inspection page, where workers clean the residual part of epidermis. Followed by cutting into slices of suitable thickness. Charging into the prepared containers, so cut, which is then dosed again, boiling prepared downpour. At 50 kg of raw material is added 8 to 8.5 liters of 10% vinegar, 1 kg of sugar, 425 g cumin, 400 g of horseradish. The finished product should contain 1% vinegar, based on acetic acid (Crnčević, 1951). Solution for MIXER be added to the hot state, then the packaging immediately shut down and pasteurize. Pasteurization regime depends on the size of the package. Dried beet
Beetroot is dried as other tuberous-roots and vegetables, staple into cubes, slices or strips. Specifies the varieties with the intense color because this dried and turned beet powder can be used as a dye for repairs colors for many products. Dried beet is used as an addition to soups, đuveč and other ready meals.
Preparation of beetroot is specific in that they are due to dissolved colored matter first blanched and then peels and cuts. The washed beets are blanched, peels, cuts and then dried in an oven with an endless conveyor at a temperature of 85 C in the initial stage and later at 70 C, and in the final stage at about 55oC. It is dried to a moisture del monte fruit content of about 5%. 100 kg Non-skive beetroot gets about 9 kg of dried, with 5% humidity. In the preparation as well as during drying should be taken to avoid large loss betanin. At higher pH values of the red color when heated turns into a dark (Caryophyllaceae-Aleksic, 1988). Juice and concentrate from beetroot
According to current legislation (Fig. Gazette SFRY 1/79), vegetable juice is the product obtained by processing fresh or frozen vegetables, finishing puree vegetables or clear the parent vegetable juice and diluting concentrated vegetable juice which was previously conserved physical process . According to the content of insoluble constituents of vegetables, vegetable juice can be: clear, milky or mushy. According to this Ordinance, concentrated vegetable juice is the product obtained by concentrating the juice obtained from fresh or frozen vegetables or concentrating raw juice or parent who has previously conserved natural process. del monte fruit
The concentration is made by evaporating the water and the vacuum machine and freeze. Concentrated vegetable juice must be manufactured according to the manufacturer's specification. Concentrated juices del monte fruit (concentrates) are semi for obtaining juices. Concentration of the thermal process by which water is removed from the product by evaporation at the boiling temperature. Foodstuffs in whose group includes juices must somehow be conserved in order to prolong the viability and secure del monte fruit the safety. Preservation of concentrated juice is done on the principle of creating a high osmotic pressure. This technique creates an environment in which micro-organisms are difficult to develop. del monte fruit
The concentration is carried out under conditions of reduced pressure which means low temperatures, where the boiling temperature should not be above 45oC, in such cases it is necessary after evaporation