METHOD FOR EXTRACTING OF NITRATES FROM VEGETABLES Russian patent published in 2004 - IPC

FIELD: food-processing industry and public catering.

SUBSTANCE: method involves holding prepared vegetables containing nitrates in acidic medium of anode fraction of electrochemically activated water with pH value of 2-3 and oxidation-reduction potential of 900-1,200 mV for 30-60 min at volumetric vegetable and water ratio of 1:(0.5-1.0). Free chlorine may be removed from anode fraction by settling combined with mixing or by passing through catalyst, which may be activated carbon or manganous oxide carbon. For removal of anolyte residues and elimination of acid taste, vegetables are processed and may be further washed with cathode fraction of activated water with pH value of 10-11 and oxidation-reduction potential of 300-(-500) mV.

EFFECT: increased extent of extraction of nitrate from vegetables, simplified process, and provision for simultaneous extraction of nitrates and disinfecting of vegetables.

3 cl, 1 tbl, 9 ex