A Method of Evaluating Apple Juice Adulteration with Sucrose Based on Its Electrical Properties and RCC Model

A Method of Evaluating Apple Juice Adulteration with Sucrose Based on Its Electrical Properties and RCC Model

This study aimed to identify possibilities of controlling basic quality attributes (total soluble solids, organic acids, density, pH) and assessing the adulteration of natural dissociating solids with sucrose in apple juice produced from <i>Malus domestica</i> Borkh, var. Cortland, Idare...

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Bibliographic Details
Main Authors: Joanna Katarzyna Banach, Ryszard Żywica
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Sustainability
Subjects:
apple juice
sucrose
adulteration
quality evaluation
electrical parameters
RCC equivalent electrical model
Online Access:https://www.mdpi.com/2071-1050/13/12/6716

Internet

https://www.mdpi.com/2071-1050/13/12/6716

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