Investigation of Influence of Oxygen on Process of Whiskey Ripening in New Design of Extractor

Бородулин, Д. М.; Potapov, A. A.; Prosin, Maksim

doi:10.2991/agrosmart-18.2018.108

Cited by 3 publications

(4 citation statements)

References 12 publications

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“…The thimble (6), into which the extract raw materials are loaded, is installed in the siphon. The extractor chamber ( 2) is closed with the thimble cover (7). The the reflux condenser ( 8) is fixed to the extractor chamber with of a connection valve.…”

Section: Methodsmentioning

confidence: 99%

“…As for the mechanization of the extraction process, a large number of extractors for the solid-liquid system of periodic and continuous action have been designed so far. All of them differ in efficiency, energy consumption and applicability in a particular production process [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

“…Increasing the speed of technological processes and productivity of technological equipment while improving the quality of the final product are the main goals set by designers and developers when creating new constructions of devices and machines or upgrading the existing ones. Therefore, the research and development of new equipment for efficient processes is an highly relevant task for technical sciences [7,8].…”

Section: Introductionmentioning

confidence: 99%

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The use of Soxhlet extractor for the production of tinctures from plant raw materials

et al. 2020

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The most important stage in the production of tinctures and aromatic alcohols is the extraction process. The paper aims to study the process of extracting target compounds from fruit and berry raw materials for the production of alcoholic tinctures. The research was carried out using a Soxhlet extractor. The experimental results were processed using the method of multiple regression analysis. As a result of processing the experimental data, the optimal technological regime parameters for the production of aromatic cranberry alcoholic tincture were selected. The cranberry tinctures produced at these parameters have a high content of target substances and reach maximum scores for taste, aroma and color. The obtained regression equations allow predetermining the quality of the resulting drink with a confidentiality of more than 90%. The use of the Soxhlet extractor allowed reducing the duration of the preparation of the cranberry tincture to 15 minutes, which is by times different from the classic method of tincture production. The use of the Soxhlet extractor allows reducing the consumed amount of solvent and raw materials, due to the almost maximum rate of the extraction. All this, in turn, affects the cost of the final product and the costs of the manufacturer.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The use of Soxhlet extractor for the production of tinctures from plant raw materials

et al. 2020

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“…Ultrasound consists of mechanical waves produced from the movements of molecules that oscillate in propagation media (Gallo et al, 2018). In addition, using ultrasound increase the vigorous contact of solid particles and liquid phase surface and not only can enhance the mass transfer coefficient (Türker & Do gan, 2021), but can decline the extraction time to achieve the target result (Borodulin et al, 2018). Transports mechanical energy by particles' local vibration at high frequencies and proceeding by an exposition of the waves' characteristics (Al-Hilphy et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds extraction from oak chips into rice spirit: New application of ultrasound

Gavahian

Ratchaneesiripap

Lin

2022

J Food Process Engineering

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This research proposed using power ultrasound to produce a phenolic-rich rice spirit from oak chips. Independent parameters were ultrasound power (0, 275, and 550 W), oak-spirit ratio (1.00:1.25, 1.00:2.50, and 1.00:5.00), and time (1 h to 14 days). Dependent factors were color parameters (L*, a*, b*, C*, and ΔE), pH, alcohol content, total acidity (TA), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) value, total energy consumption, and specific energy consumption (SEC). Furthermore, oak chips were analyzed using a scanning electron microscopy (SEM) to elaborate on the extraction mechanism. Results showed that ultrasound enhanced ΔE, C*, TPC, and DPPH. TA ranged between 0.008% and 0.014% and was not affected by sonication. Alcohol content and pH decreased by increasing the sonication time. Also, increasing ultrasound power and time, as well as the oak-spirit ratio, enhanced the phenolic content. The greatest TPC was 138.95 ± 2.21 mg gallic acid equivalent per L which was achieved at 550 W/136 min/oakspirit ratio of 1.0:2.5. Besides, ultrasound saved more than 99% of processing time.Moreover, decreasing the oak-spirit ratio and increasing input power increased the SEC. SEM revealed that the sonication power significantly affected the surface of oak chips, and 550 W treatment caused the highest damage to the oaks, converting the surface from smooth to cracked porous. This study provided a scalable platform for an innovative product enriched with antioxidants and phenolic compounds. Practical ApplicationUltrasound treatment yielded a potentially health-promoting rice spirit from oak chips, and essential information regarding the effects of processing parameters on product quality parameters and energy consumption was revealed. For example, it was found that alcohol content and pH values decreased by increasing sonication time. On the other hand, increasing sonication power, time, and the oak-spirit ratio increased phenolics. Sonication saved more than 99% of processing time and altered the oak surface. Besides, specific energy consumption increased by decreasing oakspirit ratios and increasing input power. This study was performed in collaboration with a winery in Taiwan, and the technology was transferred and implemented in the industry.

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Rational Technological Parameters of the Soxhlet Extractor in the Production of Alcoholic Extracts from Cranberries

Fedorenko

Бородулин

Prosin

et al. 2020

Food Processing: Techniques and Technology

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Introduction. Vegetable raw materials have always been and still remain the main raw material for obtaining extracts. The extraction process is the most important stage during the production of extracts and aromatic spirits. The research objective was to study the extraction process of the target substances from fruit and berry raw materials for the production of alcoholic extracts. Study objects and methods. The study featured cranberries, which are widespread in Siberia and have many useful properties. Cranberries are rich in vitamins C, B1, B2, B5, B6, PP and rarer vitamin K1. The studies were conducted using a Soxhlet extractor. The experimental results were processed using the method of multiple regression analysis. The research also exploited generally accepted methods for assessing the quality of samples of alcoholic beverages. Results and discussion. The experiments made it possible to define the optimal technological regime parameters for the production of aromatic cranberry extract. The maximum values of all three processing parameters exerted the greatest effect on the dry matter content in cranberry extract. The recommended conditions resulted in a cranberry extract with a high content of target components. The presented mathematical description of the extraction process in the Soxhlet extractor makes it possible to preliminarily determine the quality indicators of the resulting beverage at the onset of production. Control experiments conducted under these conditions confirmed the calculated values. Conclusion. By using a Soxhlet extractor, the preparation time for alcoholic cranberry extract was reduced to 20 minutes, which differs by one order of magnitude from the classical infusion production method. The Soxhlet extractor made it possible to use less solvent and raw materials, due to the almost maximum completeness of extraction of the target components of fruit and berry raw materials. This fact is bound to decrease the production expenses and the cost of the final product.

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Investigation of Influence of Oxygen on Process of Whiskey Ripening in New Design of Extractor

Cited by 3 publications

References 12 publications

The use of Soxhlet extractor for the production of tinctures from plant raw materials

The use of Soxhlet extractor for the production of tinctures from plant raw materials

Bioactive compounds extraction from oak chips into rice spirit: New application of ultrasound

Rational Technological Parameters of the Soxhlet Extractor in the Production of Alcoholic Extracts from Cranberries

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