Functional drinks based on grape juice and fruit and berry raw materials

Sosyura, E. A.; Романенко, Е. С.; Селиванова, М. В.; Aysanov, T. S.; Есаулко, Н. А.; Герман, М. С.

doi:10.1088/1755-1315/315/2/022048

Cited by 2 publications

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“…In recent years, the food and processing industry, in addition to the production of non-alcoholic drinks, has been showing great popularization of beverages based on natural raw plant materials. The matter of creating new types of drinks with extensive physiological effects on the human body takes on a special role at this point in the development of scientific and technological progress (Zolotin et al, 2020;Bakumenko et al, 2021;Sergeeva et al, 2019;Sosiura et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Designing the technology and composition of plant extracts using reduced atmospheric pressure

Titorenko

Ermolaeva

Ivanov

et al. 2023

Nexo Revista Científica

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The study aims to establish the regimes and parameters of extraction of bioactive substances from raw plant materials by means of extraction with reduced atmospheric pressure for the purpose of manufacturing non-alcoholic functional syrups. The work is performed by leading specialists of the Kemerovo State University using conventional methods. Preparation of the extracts involves aqueous alcoholic treatment of the crushed mass of raw plant materials selected according to the functional parameters. Extraction is performed in a Soxhlet extractor with an advanced liquid ring vacuum pump. The extraction process is monitored by changes in the content of terpenoids in the extract obtained and the mass fraction of dry matter. As a result, the study establishes the parameters and regimes for carrying out and intensifying the extraction of terpenoids and dry matter from fennel, anise, caraway, and dill: pressure – 0.2 MPa, extraction temperature – 50°С, duration of the process – 45 min, solvent – 40 % aqueous alcoholic solution, raw material particle size – 2-3 mm. These process conditions guarantee the highest degree of extraction of terpenoids and dry matter from raw materials, as well as reduce the time and economic costs.

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Section: Introductionmentioning

confidence: 99%

Designing the technology and composition of plant extracts using reduced atmospheric pressure

Titorenko

Ermolaeva

Ivanov

et al. 2023

Nexo Revista Científica

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Scheme for automation and energy saving of the technological process for the production of functional beverages

et al. 2021

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The modern development of the food industry is accompanied by an increasing use of automated process control systems. The widespread use of automated control systems is caused by a significant economic effect, which is achieved by ensuring the specified qualities of the products produced regardless of subjective factors, reducing the loss of valuable products, reducing the labor intensity of production processes, and increasing the culture of production. The article presents a scheme of automation and energy saving of the technological process of production of functional beverages based on direct-pressed grape juice with increased nutritional and biological value due to the inclusion of feijoa and blackberry extracts in their composition. Monitoring of the technological process was carried out using a multi-channel stand. The main parameters of monitoring were the consumption of basic and auxiliary products; the temperature of pasteurization and cooling of direct-pressed juice and extracts from fruit and berry raw materials; the level of pulp and product in the tanks. The obtained experimental data and developed technological methods allowed us to offer an effective energy-saving technology for the production of high-quality functional beverages in the conditions of energy-saving management of the production process. To implement the proposed technology, a hardware and technological scheme for the production of functional beverages has been developed. Process monitoring allows you to reduce energy consumption by up to 30% by using modern automation and control tools.

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Functional drinks based on grape juice and fruit and berry raw materials

Cited by 2 publications

References 0 publications

Designing the technology and composition of plant extracts using reduced atmospheric pressure

Designing the technology and composition of plant extracts using reduced atmospheric pressure

Scheme for automation and energy saving of the technological process for the production of functional beverages

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