Fruit production is an important source of essential nutrients. Currently, consumers are becoming increasingly aware of the importance of healthy eating and the consumption of fruit with high nutritional value. In this regard, the processing technology of fruit raw materials should be directed to the preservation of its taste, color, flavor and nutritional value. Heat treatment is the most common way of food preservation and is carried out under specific temperature-time regimes which can be categorized by intensity of a thermal effect on the product. In this connection, it is proposed to examine the questions of influence of the thermal treatment of directly squeezed apple juice on the properties of the product: antiradical, antioxidant activity, restoring force. Directly squeezed apple juice "Zhiguli" growing in Samara region was taken as the object of the study. We used experimental design method with the processing of the planning matrix. This article gives the description and study of the impact which heating directly squeezed apple juice makes on product properties: antiradical, antioxidant activities, and restoring force. It is shown that the juice heating regime at 115–120 ° C at 120 seconds is the most optimum. A mathematical model describing the influence of these parameters on the properties of ice cream. In this paper we propose a special method of processing databases in the form of tables, which uses methods of interpolation and approximation, choosing the appropriate algebraic polynomials, as well as other analytical dependences are widely used in engineering and technology research practice. This method of analytic extension of tabular data allows to transform the original (primary) table of experimental data in the summary (final) data table, which enables to solve certain problems of statistical and extreme content. This study was financially supported by the Ministry of Education and Science of the Russian Federation within the basic part of the government task number 2014/199 FSBEI HPE "Samara State Technical University" code 974.

apple juice, antioxidant properties, mathematical model, interpolation and approximation

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