FIELD: food industry.
SUBSTANCE: frozen fruit-and-berry raw material extracts production method uses a batch apparatus with a vibration tray perforated with 0.0025 m diameter holes with fraction free cross-section equal to 16.5%. The vibration tray having a flange with a height equal to 14 mm directed downwards is installed with the possibility of reciprocal motion within a vertical plane with a frequency equal to 11.7 Hz and amplitude equal to 14 mm. The apparatus is equipped with a jacket whereto 55°C water is supplied 2-3 minutes after the process beginning.
EFFECT: invention allows to intensify the process, reduce time and energy expenditures on raw material processing and increase isolated substances content in the extract.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| EXTRACT PRODUCTION METHOD | 2009 |
|
RU2403808C1 |
| METHOD FOR PRODUCING EXTRACTS | 2016 |
|
RU2626739C1 |
| METHOD OF PRODUCTION OF EXTRACTS | 2007 |
|
RU2341979C1 |
| METHOD FOR PRODUCING EXTRACTS | 2015 |
|
RU2624958C2 |
| METHOD FOR PRODUCTION OF EXTRACTS FROM DRIED FRUIT-AND-BERRY RAW MATERIAL | 2014 |
|
RU2574681C1 |
| FOOD COMPOSITION WITH DIETARY AND PREVENTIVE PROPERTIES (VERSIONS) AND FUNCTIONAL FOOD PRODUCTS CONTAINING IT, INCLUDING BEVERAGES | 2010 |
|
RU2433750C2 |
| DIFFUSION METHOD FOR THE PRODUCTION OF DRINKS AND CONCENTRATES FROM FRUIT AND BERRY RAW MATERIALS | 2021 |
|
RU2771681C1 |
| METHOD FOR PRODUCTION OF INFUSION FROM RAW MATERIAL HAVING POROUS RESILIENT STRUCTURE | 2010 |
|
RU2422502C1 |
| METHOD FOR NONWASTE LOW-TEMPERATURE PROCESSING OF FRUIT AND BERRIES FOR PRESERVES | 2009 |
|
RU2438336C2 |
| PULSED EXTRACTOR FOR PREPARING OF FRUIT OF BERRY INFUSIONS | 2004 |
|
RU2268767C2 |
