În această lucrare au fost studiate procesele optimizării maceratelor hidro – alcoolice din pomuşoare îngheţate: zmeură, coacăză neagră şi mure. Au fost elaborate matricele de planificare şi determinate conţinutul de substanţe fenolice în maceratele obţinute.
It has been studied optimization processes to obtain hydro – alcoholic macerated made from frozen berries, such as: raspberrys, blackberrys and black currant. It have been developed planning matrices and determined the content of phenolic substances in obtained macerated.
Dans ce travail on a ètudiè optimisation des processus dans les macèrậtes hydroalcoolique de framboises, de cassis et de mures congelès. Matrices de planification ont ètè èlaborès et dèterninè la teneur en substances phènoliques on macerates obtenus.
В данной работе былu изучены процессы оптимизации водно–спиртовых настоев некоторых замороженных ягод: малины, черной смородины и ежевики. Были разработаны матрицы планирования и определено содержание фенольных веществ в полученных настоях.
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