INTENSIFICATION OF THE PROCESS OF EXTRACTING PECTIN FROM SUGAR PRODUCTION WASTES
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2019, Vol 1, Issue
Abstract
Experimental research of acid extraction of pectin containing raw materials (beet pulp) is highlighted with the use of a new model of the mixing element compared to the usual lattice mixer. The experimental setting and the method of processing the results of the study of extracting pectin substances from pectin containing raw materials (beet pulp) with the use of a new combined mixing element have been developed. Mathematical models are constructed in the form of nonlinear regression equations based on the method of planning a multifactor experiment with the input parameters of temperature, duration and duty of water module. It is found that the main influence on the change of output parameters is the input variables of temperature and duration of the process. Graphical dependences of quantitative and qualitative characteristics of pectin extracts (concentration of pectin substances, molecular mass, complex and drag-forming ability) are presented depending on the input parameters of temperature and duration of the extraction process of pectin substances. Analysis of these characteristics allowed to determine rational input parameters of the extraction process of pectin substances. Rational working parameters of the process of acid extraction of pectin substances from beet pulp using a new method of the process intensification are the temperature 60...70 ºС, duration – 1...1,1 hours and hydro module 8...10. According to the results of studies, the feasibility of using a new intensification method was found. Further implementation of these results in the food and processing industry enables the development of a wide range of pectin products (extracts, liquid and dry pectin concentrates).
Authors and Affiliations
Григорій Дейниченко, Василь Гузенко, Олександр Омельченко, Ольга Мельник, Володимир Малич
Keywords
Related Articles
- EP ID EP614199
- DOI 10.5281/zenodo.3263706
- Views 104
- Downloads 0
PROMISING AREAS OF USE OF SOYBEAN PEPTIDE IN THE PRODUCTION OF YOGURT
This study was conducted to analyze the possibility of adding soybean peptide to the yogurt in order to improve the functionality of yogurt and the effect of adding soybean peptide on the physico-chemical, organoleptic,...
ДОСЛІДЖЕННЯ КОЛЬОРУ ЦУКАТІВ ІЗ РЕДЬКИ З ВИКОРИСТАННЯМ СУБ’ЄКТИВНИХ ТА ОБ’ЄКТИВНИХ МЕТОДІВ
Споживні властивості цукатів обумовлені їх приємним смаком, високою засвоюваністю, стабільністю під час зберігання, універсальністю використання як для безпосереднього споживання, так і для виготовлення великої кількості...
DETERMINATION OF THE BALANCE OF AMINO ACID STRUCTURE OF COLLAGENIC PREPARATION
The aim of the paper is to develop comparative characteristics of amino acid composition of hydrolysates produced from secondary fish raw materials. To receive comparative characteristics of the amino acid composition of...
QUALITY AND CRYORESISTANCE OF FROZEN STRAWBERRIES PRETREATED IN THE SOLUTIONS WITH STRUCTURE-MAINTAINING PROPERTIES
The quality of frozen Dukat strawberries pretreated in the solutions with structure-retentive properties was studied: 1,2 and 3% solution of potato starch and 1 and 2% sugar-pectin solutions. The quality was estimated by...
СУМІСНЕ ВИКОРИСТАННЯ R-ФУНКЦІЙ І ПРОЕКЦІЙНОГО МЕТОДУ В ЗАДАЧАХ ТЕОРІЇ СУШІННЯ
Запропоновано метод дослідження процесів тепломасообміну в капілярно-пористих тілах складної форми, який базується на застосуванні проекційного методу у формі Бубнова–Гальоркіна та конструктивних засобів теорії R-функцій...