INFLUENCE OF TECHNOLOGICAL PROCESS ON FENITROTION RESIDUES DURING PRODUCTION OF CONCENTRATED APPLE JUICE- SHORT REPORT.
 
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Pol. J. Food Nutr. Sci. 1998;48(2):293–298
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ABSTRACT
The concentrated apple juice was produced from apples treated with fenitrotion in the field. The influence of selected stages of technological process on concentration of fenitrotion residues in semi-products and concentrated apple juice was investigated. About 50% of the pesticide residue was removed during the preliminary washing of the fruit. More than 90% of fenitrotion was removed at the pressing and filtration stages even for non-washed apples. The average fenitrotion concentration was 0.97 mg/kg in chopped, fresh apples and it was 0.03 mg/kg in pressed juice and below the detection limit in filtrated juice. The pomace concentration of fenitrotion was as high as 3.08 mg/kg.
ISSN:1230-0322