Study of the new method to intensify the process of extraction of beet pulp

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.140126

Keywords:

pectin-containing raw material, process of acidic extraction, pectin substances, stirring element

Abstract

We report results of experimental research into the process of acidic extraction of pectin-containing raw material (beet pulp) using the new model of the stirring element compared with the conventional grid stirrer. We have designed the experimental installation and devised a procedure for processing the results of studying the extraction process of pectin substances from pectin-containing raw materials (beet pulp), using the new combined stirring element. Mathematical models were constructed in the form of nonlinear regression equations based on the multifactor experiment planning method that employed input parameters of temperature, duration, and hydromodule. It was established that the principal influence on a change in the output parameters is exerted by the input variables of temperature and duration of the process.

We show graphical dependences for quantitative and qualitative characteristics of pectin extracts (pectic substances concentration, molecular weight, complex- and gel-forming capability) depending on the input parameters of temperature and duration of the process for extraction of pectic substances. An analysis of these characteristics allowed us to determine the rational input parameters for the process of extraction of pectin substances. The rational working parameters of the process of acidic extraction of pectin substances from sugar beet pulp with the application of the new method for intensifying the process, are: temperature is 60...70 °C, duration is 1…1.1 hours, and hydromodule is 8...10.

The purpose of this study was to intensify the extraction of pectic substances from pectin-containing raw materials, to improve technical level of the extraction process and to implement the developed method under industrial conditions. Based on the research results, the feasibility of the new method for intensification was established. Further implementation of these results in the food and processing industries would make it possible to produce a wide assortment of pectin-products (extracts, liquid and dry pectin concentrates).

Author Biographies

Grygoriy Deynychenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of Department

Department of equipment for food and hospitality industry named after M. I. Belyaeva

Vasyl Guzenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Junior Researcher

Department of equipment for food and hospitality industry named after M. I. Belyaeva

Dmytro Dmytrevskyi, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of equipment for food and hospitality industry named after M. I. Belyaeva

Vitalii Chervonyi, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of equipment for food and hospitality industry named after M. I. Belyaeva

Tatiana Kolisnichenko, Oles Honchar Dnipro National University Gagarina str., 72, Dnipro, Ukraine, 49010

PhD

Department of food technology

Oleksandr Omelchenko, Donetsk National University of Economics and Trade named after Mikhailo Tugan-Baranovsky Tramvayna str., 16, Kryvyi Rih, Ukraine, 50005

PhD

Department of general engineering disciplines and equipment

Olga Melnik, Donetsk National University of Economics and Trade named after Mikhailo Tugan-Baranovsky Tramvayna str., 16, Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of general engineering disciplines and equipment

Olga Simakova, Donetsk National University of Economics and Trade named after Mikhailo Tugan-Baranovsky Tramvayna str., 16, Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of technology in a restaurant economy that hotel and restaurant business

Radion Nykyforov, Donetsk National University of Economics and Trade named after Mikhailo Tugan-Baranovsky Tramvayna str., 16, Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of technology in a restaurant economy that hotel and restaurant business

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Published

2018-08-08

How to Cite

Deynychenko, G., Guzenko, V., Dmytrevskyi, D., Chervonyi, V., Kolisnichenko, T., Omelchenko, O., Melnik, O., Simakova, O., & Nykyforov, R. (2018). Study of the new method to intensify the process of extraction of beet pulp. Eastern-European Journal of Enterprise Technologies, 4(11 (94), 15–20. https://doi.org/10.15587/1729-4061.2018.140126

Issue

Vol. 4 No. 11 (94) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2018 Grygoriy Deynychenko, Vasyl Guzenko, Dmytro Dmytrevskyi, Vitalii Chervonyi, Tatiana Kolisnichenko, Oleksandr Omelchenko, Olga Melnik, Olga Simakova, Radion Nykyforov

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