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Celem pracy było określenie wpływu ozonowania soku surowego otrzymanego z buraków cukrowych na jego skład chemiczny i zanieczyszczenie mikrobiologiczne. Materiał do badań stanowiły próbki soku surowego z kampanii cukrowniczej 2014 r. Zastosowano następujące parametry procesu ozonowania soku: czas 5 ÷ 30 min, przepływ ozonu 1,0, 4,5 i 7 dm³·min⁻¹, temperatura soku ok. 18 ºC, objętość próbki: 500 ml...
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