THE CHANGE OF PROPERTIES OF BLACKCURRANT BERRIES EXTRACTS DURING THE EVAPORATION PROCESS
The article discusses the results of a study of the physical properties of aqueous and hydroalcoholic extracts of black currant during the process of concentration in the evaporator, the rotary type. Regression equations of the influence of regime parameters of evaporator for concentration changes o...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/807 |
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| author | Igor Alekseevich Bakin Anna Sabirdsynovna Mustafina Leonid Alekseevich Aleksenko |
| author_facet | Igor Alekseevich Bakin Anna Sabirdsynovna Mustafina Leonid Alekseevich Aleksenko |
| author_sort | Igor Alekseevich Bakin |
| collection | DOAJ |
| description | The article discusses the results of a study of the physical properties of aqueous and hydroalcoholic extracts of black currant during the process of concentration in the evaporator, the rotary type. Regression equations of the influence of regime parameters of evaporator for concentration changes of soluble solids in the extracts, it was revealed that with increasing concentration of soluble solids in the extracts of their density and viscosity increase. The viscosity of the extracts is in direct proportion to the alcohol concentration in the extractant and feedback from the process temperature, which is related to the content in the extracts polyphenolic substances containing ionized groups causes the molecular interaction force is repulsive. It is revealed that due to careful processing mode extracts the concentrate is characterized by a high content of biologically active substances. Recommendations on the rational values of technological parameters and operating conditions of the evaporation process in a thin film under vacuum, derived empirical relationships recommended to use when calculating the evaporators rotary. |
| format | Article |
| id | doaj-art-e90fc4ef2d354f6bbe0199d3e5a31c40 |
| institution | Kabale University |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2022-10-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-e90fc4ef2d354f6bbe0199d3e5a31c402025-08-20T03:42:19ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2022-10-01045462806THE CHANGE OF PROPERTIES OF BLACKCURRANT BERRIES EXTRACTS DURING THE EVAPORATION PROCESSIgor Alekseevich Bakin0Anna Sabirdsynovna Mustafina1Leonid Alekseevich Aleksenko2Kemerovo Technological Institute of Food IndustryKemerovo Technological Institute of Food IndustryKemerovo State Agricultural InstituteThe article discusses the results of a study of the physical properties of aqueous and hydroalcoholic extracts of black currant during the process of concentration in the evaporator, the rotary type. Regression equations of the influence of regime parameters of evaporator for concentration changes of soluble solids in the extracts, it was revealed that with increasing concentration of soluble solids in the extracts of their density and viscosity increase. The viscosity of the extracts is in direct proportion to the alcohol concentration in the extractant and feedback from the process temperature, which is related to the content in the extracts polyphenolic substances containing ionized groups causes the molecular interaction force is repulsive. It is revealed that due to careful processing mode extracts the concentrate is characterized by a high content of biologically active substances. Recommendations on the rational values of technological parameters and operating conditions of the evaporation process in a thin film under vacuum, derived empirical relationships recommended to use when calculating the evaporators rotary.https://msi.elpub.ru/jour/article/view/807выпариваниеэкстрактягоды черной смородиныпоказатели качестваevaporating processextractblackcurrant berriesquality indicators |
| spellingShingle | Igor Alekseevich Bakin Anna Sabirdsynovna Mustafina Leonid Alekseevich Aleksenko THE CHANGE OF PROPERTIES OF BLACKCURRANT BERRIES EXTRACTS DURING THE EVAPORATION PROCESS Современная наука и инновации выпаривание экстракт ягоды черной смородины показатели качества evaporating process extract blackcurrant berries quality indicators |
| title | THE CHANGE OF PROPERTIES OF BLACKCURRANT BERRIES EXTRACTS DURING THE EVAPORATION PROCESS |
| title_full | THE CHANGE OF PROPERTIES OF BLACKCURRANT BERRIES EXTRACTS DURING THE EVAPORATION PROCESS |
| title_fullStr | THE CHANGE OF PROPERTIES OF BLACKCURRANT BERRIES EXTRACTS DURING THE EVAPORATION PROCESS |
| title_full_unstemmed | THE CHANGE OF PROPERTIES OF BLACKCURRANT BERRIES EXTRACTS DURING THE EVAPORATION PROCESS |
| title_short | THE CHANGE OF PROPERTIES OF BLACKCURRANT BERRIES EXTRACTS DURING THE EVAPORATION PROCESS |
| title_sort | change of properties of blackcurrant berries extracts during the evaporation process |
| topic | выпаривание экстракт ягоды черной смородины показатели качества evaporating process extract blackcurrant berries quality indicators |
| url | https://msi.elpub.ru/jour/article/view/807 |
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