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
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