title: Development of technology for producing juices from pumpkin, persimmon, and rosehip considering various extraction methods
abstract: The object of this study is the process of producing juice from pumpkin, persimmon, and rose hips. The task was to obtain a high yield of juice, while maintaining antioxidant properties and long-term storage. During the experiment, it was found that heat treatment significantly increases the yield of juice and its quality indicators. Thus, with heat treatment, the yield of pumpkin juice increased to 55.4 %, while without heat treatment it was 41.6 %. Similar results were obtained for persimmon, 
journal: Eastern-European Journal of Enterprise Technologies