FIELD: food industry. SUBSTANCE: onion husk is extracted with water in the presence of carbonate - aluminium bicarbonate, and/or carbonate, and/or semicarbonate. Extraction mixture is heated to 69-79 C and extracted under pressure 7.2-10.0 MPa. Salt is added continuously by its dispersing in extraction mixture. EFFECT: improved method of dye producing.
| Title | Year | Author | Number |
|---|---|---|---|
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|
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| PROCESS OF FORMATION OF ULTRASONIC OSCILLATIONS | 1997 |
|
RU2147471C1 |
| CHICORY REPROCESSING METHOD AND LINE | 1994 |
|
RU2060679C1 |
| METHOD OF DYE PREPARING FROM THE ONION PEEL | 1993 |
|
RU2041899C1 |
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| METHOD OF RED FOOD DYE PREPARING | 1995 |
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RU2086590C1 |
| METHOD OF PREPARING ANTHOCYANIN DYE FROM VEGETABLE RAW MATERIAL | 1994 |
|
RU2077543C1 |
