Optimization parameters of production of soft drinks with fruit, crushed in the vortex layer of ferromagnetic particles
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2016, Vol 1, Issue 78
Abstract
To improve the quality of beverages, their competitiveness in the domestic market using optimization technology of soft drinks by intensifying the process of extraction. Intensify the process of extracting the plant material through the use of fever to 96...100 °C, ultrasound with a frequency of 22 kHz with 10 kW for (50...480)60 s, high pressure CO2 extraction, cryogenic grinding. However, these methods have several disadvantages: − the use of heat treatment, resulting in the loss of significant amounts of biologically active sub stances; − the need for significant energy costs; − the use of ethanol, which requires further process dealkoholization; − іncreasing the number of broken cells, which leads to leaching of related substances that pollute extract (proteins, mucus, pectin and other macromolecular compounds); − large investment cost and complexity of solving some technological and technical issues. The use of a vortex ferromagnetic particles layer (VFPL) for grinding hips, buckthorn, viburnum in the aquatic environment to improve the quality of soft drinks. Methods. Optimization of grinding plant material using the method VFPL BoxWilson. Results. Found that rational parameters of grinding VFPL are: length of grinding 109, 112, 116 s, mass ferromagnetic particles simultaneously loaded into the cooking chamber apparatus m=100 g, the ratio of length to diameter of the ferromagnetic particles l/d=10. Indicators mass fraction of solids and the number of fine particles of up to d=50 microns with these parameters correspond to hips, buckthorn, viburnum 1,99...2,42 % and 41,37…54,2 % respec ,99...2,42 % and 41,37…54,2 % respec 99...2,42 % and 41,37…54,2 % respec ,42 % and 41,37…54,2 % respec 42 % and 41,37…54,2 % respec ,37…54,2 % respec 37…54,2 % respec …54,2 % respec 54,2 % respec ,2 % respec 2 % respectively, almost 80 % compared with control samples. Conclusions. The results of the experiments have been used to improve technology of soft drinks, fruit drinks, fiziv.
Authors and Affiliations
Tatyana Kaplina, Denis Myronov
Keywords
Related Articles
- EP ID EP237208
- DOI -
- Views 96
- Downloads 0
Development of technical regulation – way increase energy efficiency and quality of lighting engineering production
In this work the experience of the EU on improving the energy efficiency of the lighting equipment is analyzed and ways of using technical regulation mechanisms for increasing energy efficiency and quality...
Forecasting of compact fluorescent lamps lifetime on the results of their test mode of frequent switching on
Purpose. The work shows the possibility of estimation the average lifetime of compact fluorescent lamps based on the average resource of turning on lamps to failure. Methods.For accele rated evaluation of resource char...
Changing of properties of emulsion in the presence of short pastry calcium-supplements
The influence of calcium-containing additives of animal origin (semi- finished bone product) by the density and stability of the emulsion for short crust pastry. The additive were added in an amount of 5, 10, 1...
The use of wildgrowing raw materials in the production of biscuit semifinished products
Purpose. One of the main conditions of the functioning of the body is a must in the diet the presence of biologically active substances (BAS). A promising raw material for food fortification of biologically active subst...
Current ways of meat semifinished products technology improvement
Purpose.The way of the improvement of cooled minced meat semifinished products technology was suggested owing to the usage of local spicy herbs for modelling the products technological features and for the...