Technology for Apple Pomace Utilization within a Sustainable Development Policy Framework

The aim of this study was to develop a concept, within the framework sustainable agriculture, for utilizing apple pomace as valuable raw material in food production. proposal includes description production technology four products together with characteristics their chemical composition, wholesome compounds, and physical properties. These new were developed on basis wheat bran. In technology, heat treatment convection oven, infrared radiation, two types barothermic treatments, i.e., extrusion granulation, implemented principal methods. All proposed technologies allow use be made directly home plant are relatively easy implement small processing facilities. It found that product consisting fragmented (mass fraction: 75%) bran 25%), obtained using radiation treatment, had greatest value terms among obtained. This high contents fiber simple sugars, highest content polyphenols products, ability scavenge free radicals. also only one partially preserved vitamin C. method is line agriculture movement.