Reasoning of the selection of technological parameters for the extraction of sumac

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dc.contributor.authorPolishchuk, Galyna
dc.contributor.authorBandura (Kuzmyk), Uliana
dc.contributor.authorYushchenko (Gonchar), Natalia
dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.contributor.authorBass, Oksana
dc.contributor.authorMykhalevych, Artur
dc.date.accessioned2021-05-20T13:47:28Z
dc.date.available2021-05-20T13:47:28Z
dc.date.issued2020
dc.description.abstractIn order to intensify the extraction process, the possibility of using a rotary-pulse apparatus was investigated. The use of rotary-pulse extractors makes it possible to intensify the process of eliciting extractive substances of plant raw materials in comparison with traditional methods, to improve the microbiological parameters of the obtained extracts due to the tightness of the circuit and to ensure the energy efficiency of the process. It was found that with increasing temperature, the mass fraction of extractives increased, while the duration of the process at the selected temperature was of great importance. The duration of the extraction at a temperature of 20 °C for 10 min, gave the same yield of extractives as heating the system "raw materials/solvents" to a temperature of 80 °C without endurance. To compare the results of experimental data determined by different methods, the coefficient of variation was calculated. That is, the use of a rotary-impulse apparatus makes it possible to increase the yield of extractives by an average of 24.5% in comparison with classical maceration.uk_UA
dc.identifier.citationReasoning of the selection of technological parameters for the extraction of sumac / G. Polishchuk, U. Kuzmyk, N. Yushchenko, T. Osmak, O. Bass, A. Mykhalevych // PROCEEDINGS. Biotechnologies and food technologies. – 2020. – Volume 59, book 10.2. – Р. 43-47.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/34031
dc.language.isoenuk_UA
dc.subjectextractionuk_UA
dc.subjectsumacuk_UA
dc.subjectextractivesuk_UA
dc.subjecttemperatureuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectкафедра технології ресторанної і аюрведичної продукціїuk_UA
dc.titleReasoning of the selection of technological parameters for the extraction of sumacuk_UA
dc.typeArticleuk_UA

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