The processing of honeysuckle frozen fruits in the apparatus with vibrating plate
DOI: 10.21047/1606-4313-2017-16-3-3-9
UDC 66.061.34: 54.06
Sorokopud А.F. , Igushov N.V.
Keywords: honeysuckle, processing efficiency, vitamin C, vibrating plate, flavonoids, dry matter.
UDC 66.061.34: 54.06
The processing of honeysuckle frozen fruits in the apparatus with vibrating plate
For citation: Sorokopud A.F., Igushov N.V. The processing of honeysuckle frozen fruits in the apparatus with vibrating plate. Vestnik Mezhdunarodnoi akademii kholoda. 2017. No 3. p. 3-9
Abstract
This article describes the influence of frequency, amplitude, the diameter of holes and the hydraulic module on the extraction kinetics of dry soluble substances and vitamin C from frozen fruits of honeysuckle in the apparatus with vibrating plate. The object of the research was the honeysuckle fruits frozen at –18 °C as the formation of large ice crystals breaks the tissue of the fruits and facilitates juice extraction. Processing of fruits was carried out when the field of low frequency mechanical vibrations was applied to the system and the following parameters were varied: hydro module – from 0.2 to 0.3; amplitude – from 4 mm to 8 mm; the frequency of oscillations - from 9.17 Hz to 11.7 Hz; the diameter of the holes – from 2.5 mm to 3.5 mm. Drinking water was used an extractant. The concentration of dry substances was determined by using IRF – 454Б2М refractometer, the content of vitamin C - by titration, the content of flavonoids - by spectrophotometer KFK-2-UHL. It is shown that the parameters and the time to reach the maximum efficiency and concentration for the various target components are different. The expediency of processing frozen fruits of honeysuckle in the apparatus with a vibrating plate is shown. The extraction efficiency of dry substances and vitamin C is determined as the ratio of maximum concentration to the power consumed. It is shown that the equilibrium concentration of flavonoids is achieved within 25-30 minutes. Rational parameters of the processing providing full extractio of the target components are presented.
Abstract
This article describes the influence of frequency, amplitude, the diameter of holes and the hydraulic module on the extraction kinetics of dry soluble substances and vitamin C from frozen fruits of honeysuckle in the apparatus with vibrating plate. The object of the research was the honeysuckle fruits frozen at –18 °C as the formation of large ice crystals breaks the tissue of the fruits and facilitates juice extraction. Processing of fruits was carried out when the field of low frequency mechanical vibrations was applied to the system and the following parameters were varied: hydro module – from 0.2 to 0.3; amplitude – from 4 mm to 8 mm; the frequency of oscillations - from 9.17 Hz to 11.7 Hz; the diameter of the holes – from 2.5 mm to 3.5 mm. Drinking water was used an extractant. The concentration of dry substances was determined by using IRF – 454Б2М refractometer, the content of vitamin C - by titration, the content of flavonoids - by spectrophotometer KFK-2-UHL. It is shown that the parameters and the time to reach the maximum efficiency and concentration for the various target components are different. The expediency of processing frozen fruits of honeysuckle in the apparatus with a vibrating plate is shown. The extraction efficiency of dry substances and vitamin C is determined as the ratio of maximum concentration to the power consumed. It is shown that the equilibrium concentration of flavonoids is achieved within 25-30 minutes. Rational parameters of the processing providing full extractio of the target components are presented.
Keywords: honeysuckle, processing efficiency, vitamin C, vibrating plate, flavonoids, dry matter.
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