Study of the yield of dry substances during extraction of grape seeds and flax seeds
U. U. Tastemirova,
R. B. Mukhtarkhanova,
A. U. Singisov
Abstract:The extraction process is one of the most widely used methods in the food industry for obtaining biologically active substances necessary for fortifying food products. The purpose of this work is to study the influence of temperature, extraction duration and the content of plant materials (grape seeds and flax seeds) in the extractant on the yield of dry substances. The influence of the duration of the extraction process on the yield of has been established dry substances: for grape seeds 70 minutes, for f… Show more
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