Conclusion
The content of acids in the investigated apple juices was medium high, because the pH of the juices was 3,4 - 4,6.
The results of measurements show that pH level in apple juice that has been treated with calcium carbonate raises for about two units.
The organoleptic qualities in the juices had not significantly changed.
The aim of the research work is to get the best quality of carbonated juice, therefore, to find the most suitable reaction conditions, there is a need for further research.
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