INVESTIGATION OF THE APPLICATION OF A NEW METHOD OF EXTRACTION INTENSIFICATION OF PECTIN SUBSTANCES FROM A BEET PULP

  • Gregoriy Deynichenko Kharkiv State University of Food Technology and Trade
  • Vasyl Guzenko Kharkiv State University of Food Technology and Trade
  • Dmytro Dmytrevskyi Kharkiv State University of Food Technology and Trade
  • Vitalii Chervonyi Kharkiv State University of Food Technology and Trade
  • Tatiana Kolisnichenko Oles Honchar Dnipro National University
  • Aleksandr Omelchenko Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky
  • Olga Melnik Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky
  • Olga Simakova Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky
  • Radion Nykyforov Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky
Keywords: pectin-containing raw materials, acid extraction process, pectin substances, stirring element

Abstract

The aim of research is studying a new method for intensifying extraction of pectin substances during acid extraction of pectin-containing raw materials. The description of the experimental setup and the procedure for processing the results of the investigation of the application of a new method for intensifying the beet pulp extraction are described. The results of experimental studies on the application of a new combined mixing element for intensifying the extraction of pectin-containing raw materials (beet pulp) and its effect on quantitative and qualitative output characteristics are presented. Mathematical models are constructed on the basis of regression equations of the full factorial experiment with the use of a new method of intensifying the extraction process to select input technological parameters for the extraction of pectin substances from pectin-containing raw materials. The rational operating parameters of the process of extraction of pectin substances with the use of a new combinable stirring element are determined. Such working parameters are: the process duration is 1 ... 1.1, the temperature of the working medium is 60 ... 70 ºС, and the hydromodule is 8 ... 10. The research results can be used to study other technological parameters of the extraction process of pectin substances, as well as to develop a technological line for the production of pectin products.

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Author Biographies

Gregoriy Deynichenko, Kharkiv State University of Food Technology and Trade

Department of Equipment Food and Hospitality Industry named after M. Belyaeva

Vasyl Guzenko, Kharkiv State University of Food Technology and Trade

Department of Equipment Food and Hospitality Industry named after M. Belyaeva

Dmytro Dmytrevskyi, Kharkiv State University of Food Technology and Trade

Department of Equipment Food and Hospitality Industry named after M. Belyaeva

Vitalii Chervonyi, Kharkiv State University of Food Technology and Trade

Department of Equipment Food and Hospitality Industry named after M. Belyaeva

Tatiana Kolisnichenko, Oles Honchar Dnipro National University

Department of Food Technology

Aleksandr Omelchenko, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky

Department of general engineering disciplines and equipment

Olga Melnik, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky

Department of general engineering disciplines and equipment

Olga Simakova, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky

Department of general engineering disciplines and equipment

Radion Nykyforov, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky

Department of general engineering disciplines and equipment

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Published
2018-07-31
How to Cite
Deynichenko, G., Guzenko, V., Dmytrevskyi, D., Chervonyi, V., Kolisnichenko, T., Omelchenko, A., Melnik, O., Simakova, O., & Nykyforov, R. (2018). INVESTIGATION OF THE APPLICATION OF A NEW METHOD OF EXTRACTION INTENSIFICATION OF PECTIN SUBSTANCES FROM A BEET PULP. EUREKA: Physics and Engineering, (4), 21-28. https://doi.org/10.21303/2461-4262.2018.00685
Section
Engineering

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