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 93
- Downloads 0
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...
The impact of production byproducts of vegetable fats for quality cupcakes
Introduction.It is known that traditional food can satisfy the human body’s requirement of essential nutrients only from 60 to 70 %. This causes the need for diet correction and it is possible due to the enrichment of t...
Research of mechanical and electric characteristics of new resistive materials
Results of pilot studies of mechanical and electric characteristics of new resistive composite materials are presented in article. Production of heating elements from composite materials is very effectively a...
Development of the technology for enriching emulsion type sauces with dietetic additives
The purpose of this work is to develop the technology of enriching emulsion type sauces with dietary supplements. The object of the study is to select the emulsion type sauces: Provencal mayonnaise and white main sauce,...
Influence of biotechnological processes on the quality of processed cheese
Study of influence of biotechnological processes on quality of processed cheeses “Friendshipˮ home production; estimation of quality of processed cheeses on the sensory and physical and chemical indexes of quality; study...